The effects of NaCl, CaCl₂, MgCl₂ and lipids on the foamability of mattya were investigated. Four grams of mattya in 80 ml of distilled and deionized water (50t) were homogenized with a hand mixer for 4 min with and without NaCl, CaCl₂ or MgCl₂. The foamability was measured by the volume of foam produced. Compared with nondefatted mattya, defatted mattya had five times as much foam, the specific gravity of the foam being three times higher. The addition of 0.05 % NaCl to defatted mattya and 0.5% NaCl to nondefatted mattya produced the best foamability. The addition of CaCl₂ and MgCl₂ each decreased the foamability.