Aerated milk protein emulsions — new microstructural aspects

Abstract

The formation of stable aerated products based on milk protein emulsions, such as whipped creams, depends on (i) the physical properties of the emulsion before the whipping step; and (ii) how the air is incorporated and the created air bubbles are stabilised. The final texture of the product is determined by the arrangement of the microstructural entities and the interaction among them. Advances are being made mainly in the better understanding of the destabilisation of the oil–water interface of the emulsion, which is a key point in the formulation process. However, the connection to the ‘real product’ has still to be made. Further investigations, especially with regard to the foaming behaviour, have to be encouraged in order to predict and control the physical quality and stability of aerated milk protein emulsions.