Life Sciences Commons^™

The Stabilisation Of Air In Foods Containing Fat - A Review, B. E. Brooker

Food Structure

Foods containing aqueous solutions of proteins readily foam when air is introduced into them. When fat is also present, interaction between the two components at the air/water interface may produce a stable foam with characteristic bulk properties. In the case of dairy foams (such as whipped cream), bubbles produced in the whipping process are initially stabilised by the adsorption of protein at the air/water interfaces.

Commonly encountered defects in whipping cream arise when large triglyceride crystals, formed in masses of free fat, adsorb to the air/water interface during whipping at the expense of fat globules.

In other food systems , …

The Stabilisation Of Air In Cake Batters - The Role Of Fat, B. E. Brooker

Food Structure

The role of fat crystals in the stabilisation of air bubbles in cake batters was studied with aqueous phase aerations prepared by the "all in one" method using shortening containing emulsifier. During mixing, fat crystals become coated with an interfacial layer of ad sorbed protein (crystal -water interface). They adsorb to the surface of bubbles (that have been transiently stabilised by egg proteins) by a process which involves the fu sion of the crystal-water interface with the air-water interface.

The adsorption of fa t crystals helps to stabilise large numbers of small bubbles which must expand without rupturing during baking …