1. Dairy foam requirements
In essence, a foam is always in a metastable state, i.e. thermodynamically unstable . Its durability can therefore only be ensured by using physico-chemical "subterfuges" (stabilization of the interface and/or gelation of the matrix through the formulation) adapted to the technologies used (expansion, pressure/expansion cycle, temperature...). This adaptation of formulations to technologies only delays the return to equilibrium, i.e. demixing of the gas phase, marked by foam collapse.
Foams are therefore fragile products. Whereas artisanal products are generally consumed immediately after manufacture,...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Dairy foam requirements
Definition and characteristics of food-grade foams
Article included in this offer
"Formulation"
(
107 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
References
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
