Creation and characterisation of aerated food products

Grant M. Campbell, Estelle Mougeot

Research output: Contribution to journalReview articlepeer-review

370 Citations (Scopus)


A diverse range of foods are aerated, using a similarly varied assortment of processing methods. Aerated foods are generally poorly understood, but are of increasing importance as manufacturers seek to exploit the novelty and versatility of bubbles as food ingredient. Food aeration is one of the fastest growing unit operations, while many ingredients achieve their functionality through their effects at bubble interfaces. 

This paper reviews the range of aerated foods, and attempts to bring some structure to their diversity by examining different bases for classification. Experimental approaches for characterising aerated foods are discussed. Although food foam chemistry is reasonably well understood, the physical behaviour of bubbles in food systems is less well appreciated. Models describing the dynamic behaviour of bubbles as physical entities are reviewed.

Original languageEnglish
Pages (from-to)283-296
Number of pages14
JournalTrends in Food Science and Technology
Issue number9
Publication statusPublished - Sep 1999
Externally publishedYes


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