*3.4. Foaming Properties*

Foaming capacity and foam stability of TMI, TMD, NDSP, and HDSP are presented in Figures 4 and 5. Low foaming capacities of 13% and 41% were measured for TMI and NDSP, respectively. However, the foaming capacities for TMD and HDSP were drastically improved (546% and 629%, respectively), even if HDSP exhibited the highest foaming capacity. Foam stability values were similar for all insect fractions (*p* > 0.05) and decreased similarly as a function of time for both defatted and non-defatted fractions. More specifically, 90 min after whipping, a decrease to about 61% of initial foam volume was obtained.

*Molecules* **2021**, *26*, x FOR PEER REVIEW 9 of 14

*3.4. Foaming Properties* 

*3.4. Foaming Properties* 

**Figure 4.** Foaming capacity of TMI, TMD, NDSP, and HDSP. Different letters indicate a significant difference (*p* < 0.05). **Figure 4.** Foaming capacity of TMI, TMD, NDSP, and HDSP. Different letters indicate a significant difference (*p* < 0.05). **Figure 4.** Foaming capacity of TMI, TMD, NDSP, and HDSP. Different letters indicate a significant difference (*p* < 0.05).

Foaming capacity and foam stability of TMI, TMD, NDSP, and HDSP are presented in Figures 4 and 5. Low foaming capacities of 13% and 41% were measured for TMI and NDSP, respectively. However, the foaming capacities for TMD and HDSP were drastically improved (546% and 629%, respectively), even if HDSP exhibited the highest foaming capacity. Foam stability values were similar for all insect fractions (*p* > 0.05) and decreased similarly as a function of time for both defatted and non-defatted fractions. More specifically, 90 min after whipping, a decrease to about 61% of initial foam volume was obtained.

Foaming capacity and foam stability of TMI, TMD, NDSP, and HDSP are presented in Figures 4 and 5. Low foaming capacities of 13% and 41% were measured for TMI and NDSP, respectively. However, the foaming capacities for TMD and HDSP were drastically improved (546% and 629%, respectively), even if HDSP exhibited the highest foaming capacity. Foam stability values were similar for all insect fractions (*p* > 0.05) and decreased similarly as a function of time for both defatted and non-defatted fractions. More specifically, 90 min after whipping, a decrease to about 61% of initial foam volume was obtained.

**Figure 5.** Foam stability values as a function of time after whipping of TMI, TMD, NDSP, and HDSP. Different letters **Figure 5.** Foam stability values as a function of time after whipping of TMI, TMD, NDSP, and HDSP. Different letters indicate significant differences (*p* < 0.05). **Figure 5.** Foam stability values as a function of time after whipping of TMI, TMD, NDSP, and HDSP. Different letters indicate significant differences (*p* < 0.05).
