Issue:

SCSCC6, Volume XI, No. 1

Section:

Volume XI, No. 1 (2010)

Abstract:

Food foams are a subset of foods known under the name of whipped products or aerated products [1, 2]. They are formulated products with qualities such as lightness and flexibility and are mainly consumed as an appetizer or dessert. The foamed products obtained by dispersing a gas into a food matrix (the continuous phase) have experienced a growing development in the course of the 80s and 90s. The aeration process associated with their production operation is called expansion or whipping. The paper presents the key-parameters of the process from the formulation standing point, the process implementation in pilot plants and at industrial scale, the characterization of the finite products, the energy base for the process scale up, and the linkage between formulation, emulsion preparation and expansion. This overview of the continuous expansion operation, allowed us to highlight the fact that there are unit operations still poorly described by process engineering and for which the methods and tools for extrapolation and prediction are still in their infancy.

Keywords:

expansion, whipping, foamed foods, formulation, whipped products, aerated products, expansion ratio.

Code [ID]:

CSCC6201011V01S01A0009 [0002974]

DOI:

Full paper:

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