Aerated Foods

Research output: Chapter in Book/Report/Conference proceedingEntry for encyclopedia/dictionary

1 Citation (Scopus)

Abstract

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.

Original languageEnglish
Title of host publicationEncyclopedia of Food and Health
EditorsBenjamin Caballero, Paul M. Finglas, Fidel Toldrá
Place of PublicationOxford & Waltham
PublisherElsevier Inc.
Pages51-60
Number of pages10
ISBN (Electronic)9780123849533
ISBN (Print)9780123849472
DOIs
Publication statusPublished - 1 Jan 2016

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