|Title of host publication||Encyclopedia of Food and Health|
|Editors||Benjamin Caballero, Paul M. Finglas, Fidel Toldrá|
|Place of Publication||Oxford & Waltham|
|Number of pages||10|
|Publication status||Published - 1 Jan 2016|
Aerated foods and drinks such as bread and other baked products, beer, sparkling wines, fizzy drinks, ice cream, whipped cream, meringues, chocolate, Swiss cheese, puffed rice, and popcorn offer novel and luxurious textures and represent the height of culinary and technological skill. A diverse range of air contents and aerated structures are achievable from aeration processes that include low-viscosity whipping and high-viscosity mixing, gas injection, and slow or rapid generation and expansion of gases within foods. Aerated foods can be characterized in terms of the gas content, bubble or gas cell distribution, texture, and stability, which together deliver novelty, luxury, and appeal.