HYDROCOLLOIDS, OFTEN CALLED GUMS THAT GENERALLY CONTAIN MANY HYDROXYL GROUPS AND MAY BE POLYELECTROLYTES. FOAMS ARE COLLOIDAL SYSTEMS IN WHICH TINY AIR BUBBLES ARE DISPERSED IN AN AQUEOUS CONTINUOUS PHASE. MANY PROCESSED FOODS CONSUMED DAILY ARE LIQUID OR SOLID FOAMS, SUCH AS THE HEAD OF SOFT DRINKS AND BEER, WHIPPED CREAM, MOUSSES, MERINGUE, BREAD AND ICE CREAM. THE UTILIZATION OF THESE GUMS DEPENDS ON THEIR UNIQUE FUNCTIONAL PROPERTIES SUCH AS VISCOSITY, EMULSION, GELLING AND FOAMING PROPERTIES. FOAMING ABILITY AND STABILITY HAS PROVEN TO BE BENEFICIALLY AFFECTED BY THE ADDITION OF GUMS, WHICH STABILIZES THE INTERFACIAL FILM (AIR–WATER).IN THE CURRENT STUD I INVESTIGATED THAT ARABIC GUM, LOCUST BEAN GUM (0.1% AND 0.25% W/V), XANTHAN GUM AND A XANTHAN/LOCUST BEAN GUM MIXTURE (0.1% W/V) HAD A POSITIVE EFFECT ON FOAM CREATION. FREEZING PROVOKED COLLAPSE OF THE FOAM STRUCTURE, BUT SAMPLES CONTAINING L-CARRAGEENAN AT CONCENTRATION GREATER THAN 0.085% SHOWED A WELL PRESERVED FIRMNESS, AS DEDUCED FROM THE SMALL CHANGES OBSERVED IN THEIR VISCOELASTIC PARAMETERS. THE EFFECTS OF DRYING METHODS ON THE FOAMING CAPACITY OF FLAXSEEDGUM. WE HAVE REPORTED HERE THE FOAM FORMING CAPACITY AND ITS STABILITY FOR THE SEED MEAL KARAYA GUM. THE EFFECT OF XANTHAN GUM, GUAR GUM, GUM ARABIC, KARAYA GUM AND LBG ON THE FOAMING PROPERTIES OF THE NACN HYDROLYSATES AND CONTROLS (1% (W/V) PROTEIN) WAS DETERMINED, IN DUPLICATE. RESERCHERS ISOLATED AN ALBUMIN FRACTION WITH HIGH FOAMING ABILITY AND FOAM STABILIZING ABILITY FROM GUAR MEAL, AND DESIGNATED GUAR FOAMING ALBUMIN (GFA).