Abstract
Foams in food processing can be desirable or an undesirable nuisance. Typical applications in the desirable category include baked goods, confectionaries, desserts, ice cream, and beer. In most baked goods, confectionaries, and beers, the foam is generated as a result of carbon dioxide generated from within the product, while in some bakery products and confectionary items, desserts, and ice cream, air is whipped into the product. With the exception of beer, three or more phases are involved, and the foam is stabilized by a change in state induced by chemical transformation (eg, baking) or by gelling, freezing, or dehydration (eg, confectionary, foam drying). In most cases, finely structured foam with small, even bubbles is considered desirable (Sandor and Stein, 1993; Chemat et al., 2011).
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