Aerated Foods

G. M. Campbell

doi:10.1016/B978-0-12-384947-2.00012-X

Aerated Foods

G. M. Campbell

Research output: Chapter in Book/Report/Conference proceeding › Entry for encyclopedia/dictionary › peer-review

5 Citations (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 language	English
Title of host publication	Encyclopedia of Food and Health
Editors	Benjamin Caballero, Paul M. Finglas, Fidel Toldrá
Place of Publication	Oxford & Waltham
Publisher	Elsevier Inc.
Pages	51-60
Number of pages	10
ISBN (Electronic)	9780123849533
ISBN (Print)	9780123849472
DOIs	https://doi.org/10.1016/B978-0-12-384947-2.00012-X
Publication status	Published - 1 Jan 2016

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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.",

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KW - Beating

KW - Beer

KW - Biscuits

KW - Bread

KW - Breakfast cereals

KW - Bubbles

KW - Cakes

KW - Carbonated soft drinks

KW - Carbonation

KW - Chocolate

KW - Confectionery

KW - Dairy

KW - Egg foams

KW - Extrusion

KW - Foam science

KW - Frothing

KW - Gas

KW - Mixing

KW - Snacks

KW - Whipping

KW - Whisking

KW - Wine

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SN - 9780123849472

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BT - Encyclopedia of Food and Health

A2 - Caballero, Benjamin

A2 - Finglas, Paul M.

A2 - Toldrá, Fidel

PB - Elsevier Inc.

CY - Oxford & Waltham

ER -

Aerated Foods

Abstract

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