The invention provides an aqueous food product that is capable of forming a foam and that consists of:. 0.001-0.8 wt.% of lentil albumin. 0.01-5 wt.% of lentil starch. 0-0.02 wt.% of triglycerides • 80-99 wt.% water and • 2-19 wt.% of other ingredients. The inventors have discovered that an excellent foaming agent can be obtained if most of the triglycerides naturally present in lentil flour are removed therefrom. The defatted foaming agent so obtained largely consists of lentil albumin and starch, and can form aqueous foams with high foam overrun and considerable foam stability. The invention also pertains to a dry composition that can be reconstituted with water to produce the aforementioned foamable aqueous food product and a method to produce said foamable aqueous food product. Preferably, said foamable aqueous food product is a soup or sauce or a topping, mousse, filling.
