Creation and characterisation of aerated food products

Grant M. Campbell, Estelle Mougeot

    Research output: Contribution to journalArticlepeer-review


    A diverse range of foods are aerated, using a similarly varied assortment of processing methods. Aerated foods are generally poorly understood, but are of increasing importance as manufacturers seek to exploit the novelty and versatility of bubbles as food ingredient. Food aeration is one of the fastest growing unit operations, while many ingredients achieve their functionality through their effects at bubble interfaces. This paper reviews the range of aerated foods, and attempts to bring some structure to their diversity by examining different bases for classification. Experimental approaches for characterising aerated foods are discussed. Although food foam chemistry is reasonably well understood, the physical behaviour of bubbles in food systems is less well appreciated. Models describing the dynamic behaviour of bubbles as physical entities are reviewed. (C) 2000 Elsevier Science Ltd.
    Original languageEnglish
    Pages (from-to)283-296
    Number of pages13
    JournalTrends in Food Science and Technology
    Issue number9
    Publication statusPublished - Sept 1999


    Dive into the research topics of 'Creation and characterisation of aerated food products'. Together they form a unique fingerprint.

    Cite this