7. Conclusion and outlook

There are many examples where industrial applications and developments have preceded intimate knowledge of the phenomena and mechanisms involved. Food foams provide further proof of this. To make whisked eggs or whipped cream, chocolate mousse or ice cream, previous generations "experimented" and perfected, by trial and error, recipes and tricks of the trade, transmitted orally. Little did they realize what was happening in their containers as they beat.

To produce food foams on an industrial scale, and dairy foams in particular, the industry has therefore been obliged, over the last forty years or so, not simply to transpose the "recipe", but first to find the right equipment to reproduce the ancestral gestures, and then to adapt the formulation accordingly.

Initially, a good knowledge of milk ingredients and the phenomena governing their...