Soapwort (Saponaria officinalis) is a natural source of saponins, which are known for their surface-active properties and ability to form metastable foams. The properties of saponin extract from soapwort have not been well characterized. This study examines the chemical and physical properties of soapwort extract as well as its foaming behavior under food relevant conditions. We show that the extract produces metastable solid-like foams, with high foam capacity and stability. Further, the surfactant has a higher critical micelle concentration (CMC) than other natural sources, and shows some ionic character, although changes in pH only slightly affect its behavior. For a comprehensive understanding, the foaming properties were analyzed in the presence of other molecules commonly used in food systems. The presence of sodium chloride, sucrose, ethanol, and low pH was found not significantly to affect foam properties. Addition of heat increases the foam capacity, whereas ethanol at high concentrations is unfavorable. The extract presents a promising alternative surfactant for foams and other dispersions in diverse food systems.

Millennia before the Columbian Exchange brought potatoes, tomatoes, maize, and pepper from the New World, many of the Old World’s core food plants and animals were domesticated in the region of Upper Mesopotamia in what is today Turkey, Syria, Iran, and Iraq. This includes barley and wheat, sheep, goat, cow, and pig, which to this day account for more than half of all calories consumed by humans on the planet.

It is therefore not surprising that the oldest known culinary recipes also come from ancient Mesopotamia. These recipes can be found on a group of clay tablets kept in the Yale Babylonian Collection.

Dishes known from ancient Mesopotamia include breads, cakes, pies, porridges, soups, stews, and roasts. A larger proportion of the food than is the case today was probably eaten raw. Unlike the modern Western tradition, there seems to have been no essential distinction between sweet and savory dishes, and no conventions about the order in which to eat them. As in many other traditions, presentation took precedence over order, with many dishes served together and continuously during a seating. Texts often reflect a close concern for the form and appearance of food, and elaborate utensils and molds found in excavations show great attention to its visual display