Overview
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Catherine SCHORSCH : ENSIA engineer - Doctor of Food Science - Project Manager R & D - Danone Research
INTRODUCTION
The aeration of food products, originally carried out simply by beating liquids or various pastes, generates specific sensory properties, both in terms of the texture of the product and the kinetics of aroma release. Generally synonymous with lightness, foams initially modified mouthfeel. More recently, they have also come to the fore through the "calorie reduction" in portions that they allow, and which consumers are demanding. The introduction of gas or air, i.e. the swelling of liquids and pastes, makes it possible to prepare products that combine pleasure and balance to meet today's demands. Aeration fits in perfectly with the "nutrition and health" focus increasingly developed by the food industry.
The aim of this dossier is to attempt to identify the relevant "formulation" and "process" parameters to be considered, as a matter of priority, in order to understand their impact on the behavior and sensory properties of foams, i.e. to master foam manufacturing perfectly.
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Formulation of dairy foams
Dairy foam requirements
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