3. Processes and unit operations: frothing and glazing

3.1 Foisonnement

The introduction of air into the mix during cooling at negative temperature is an imperative necessity to disperse very fine air bubbles that would otherwise considerably alter the structure of the frozen dessert. The result is a softer texture and greater resistance to melting (air has a low thermal conductivity of 0.0262 W·m ^–1 · K ^–1 , compared with 0.6 W·m ^–1 · K ^–1 for water), while reducing the negative effect of...