Aerated Foods

Principles, Formation and Stability

Ganesan Narsimhan

• Publisher: Wiley-Blackwell
• Year: 2019
• Print ISBN: 9780813818276
• eBook ISBN: 9781119591467
• Edition: 1
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Explore the roles aeration can play in the production, stability, and consumer experience of foods

Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products. Essential to the creation of everything from ice cream and popcorn to cheese and beer, the incorporation of fine air bubbles into the foods we consume can also boost satiety and thus reduce calorific intake. Aerated Foods examines this process in detail, offering a complete overview of all aspects of aeration.

With sections that address the effects of aeration upon product structure and stability, this informative book explains how food formulation influences the shelf life, texture, and overall experience of different foods. Chapters also outline the various methods by which aeration can be achieved, breaking down the science and technology involved in the incorporation of air

• Details the mechanisms and overall results of aeration as a method of food processing
• Covers innovative and experimental aeration techniques
• Looks at the role of aeration in baking

Aerated Foods provides food scientists, researchers, and product developers with an invaluable guide to this multifaceted and fast-growing method of food production.

Table of contents

• Cover
• Table of Contents
• Preface
• 1 Introduction
• 2 Role of Food Emulsifiers, Proteins, and Polysaccharides in Stabilization
• 3 Experimental Methods
• 4 Mechanism of Destabilization
• 5 Formation of Aerated Products
• 6 Baking
• 7 Rheology of Aerated Food Products
• Index
• End User License Agreement