Aerated Foods: Principles, Formation and Stability

Aerated Foods: Principles, Formation and Stability covers the essential aspects of aeration in foods. Author Narsimhan addresses both the fundamental aspects of formation and stability of such products as well as factors influencing the texture and stability of specific aerated foods. The book describes the role of proteins, emulsifiers and polysaccharides in stabilizing aerated products. Different mechanisms of destabilization such as flocculation, coalescence and disproportionation are explained. The role of particles in the stability of aerated products is discussed, as are the factors that influence the texture of such products. Coverage includes different experimental techniques for characterization of aerated products, in addition to case studies of aerated food products such as carbonated drinks, whipped cream, cake, ice cream, chocolate and puffed extruded products. Ideal for researchers and R&D professionals in food companies, Aerated Foods may also serve as a reference text in academia for courses related to physical properties and shelf life of foods.