Microbubbles are air bubbles, that are stabilized by a surrounding layer, the microbubble shell. The microbubbles can be made in different ways and be used for different purposes. In this research we focussed on the preparation, stability and possible food applications of microbubbles with a protein shell. During the preparation, the temperature was the key element determining the microbubble yield. The stability under several conditions, like additions of specific components, temperature and pressure, was defined by the nature and the strength of the interactions in the microbubbles shell. Regarding the applications in food, we found that microbubble, at a size of ~1 μm and volume fractions of 5%, did not contribute to a specific mouthfeel.