Physico-chemistry of foam overrun and stability
Formulation of dairy foams

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...