5. Physico-chemistry of foam overrun and stability
The aim is to find the right balance between formula and process parameters...
Two different bubble stabilization or trapping mechanisms are involved:
stabilization of gas bubble interfaces;
structuring the continuous phase.
The extent of the contribution made by either of these two mechanisms will depend on a number of factors:
the nature of the formulation used, in particular its fat concentration and the gelling potential of the continuous phase;
quantity of gas to be incorporated ;
desired gas bubble size and stability time (days, weeks, months...).
When present in high concentrations in the continuous...
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Physico-chemistry of foam overrun and stability
Quality control of dairy foams
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