2. Definition and characteristics of food-grade foams
Whipped eggs and Chantilly cream are two emblematic examples of mousses that have been prepared by hand for generations. Very early on, the deliberate introduction of air bubbles by beating, in the albumen of egg whites and in dairy cream respectively, was exploited to create original preparations that are still much appreciated today.
Fresh dairy products are not the only examples of air expansion in the food industry. Other examples of the introduction of air into a culinary preparation include the kneading of bread doughs and the preparation of sponge cakes for cookies. The subsequent addition of sourdough or leavening powders makes it possible to increase the quantities of gas and adapt their formation kinetics to increase volume and aerate the structure during baking. Meanwhile, foaming and sparkling beverages, from beer to champagne, use sugar fermentation...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Definition and characteristics of food-grade foams
Dairy foams: general information
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!
