Abstract
Aerosol whipping cream (AWC) enables the quick and easy foaming of cream, but yields foam of a lower stability than mechanically whipped cream (MWC). It was postulated that this is due to the different foaming mechanisms. To verify this, MWC, blank AWC and AWC homogenised with a medium chain saturated monoacylglyceride (me-sMAG-AWC) were foamed and analysed in this study. Foam stabilisation mechanisms were developed by combining results of particle size analysis, foam stability measurements and cryo scanning electron microscopy. For MWC, the known orientated partially coalesced fat globule network was confirmed. A non-orientated beehive structure of partly damaged fat globules was found to stabilise the foam of blank AWC. The stabilisation of the foam of me-sMAG-AWC was caused by a pearl string structure of singular fat globules and by Pickering stabilisation of N2O bubbles by solid fat globules.
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