To achieve a stable foam for topping without the use of emulsifiers or stabilizers.
- No stabilizers desired
- Stable foam with long shelf-life
How did we achieve it?
The incorporation and stabilization of air and other gases in food foams can be facilitated with a fat crystal network. When protein is also present, interaction between this components produce a stable foam with bulk characteristics1. In this case, the stabilization of N2 is given by the adsorption of protein at the interphase and the fat crystals stabilizing the bulk. Temperature is crucial in this process. Ask for the continuous scraped heater exchanger SWT20RH to avoid butter fat formation and facilitate foaming.
Softer and creamier texture could be achieved using the membrane technology for the formation of foamy toppings.
1 Brooker, B. E. (1993) "The Stabilisation of Air in Foods Containing Fat - A Review," Food Structure: Vol. 12 : No. 1 , Article 12.
Want to learn more?
- Pokorny, L. (2017). Dissertation. Dynamic Membrane Aeration Processing of Novel Micro-structure in Water- and Fat-continuous Multiphase Food Systems. ETH Zürich.
- Rønholt, S., Mortensen, K., & Knudsen, J. C. (2013). The Effective Factors on the Structure of Butter and Other Milk Fat-Based Products: What determines the structure of butter?…. Comprehensive Reviews in Food Science and Food Safety, 12(5), 468–482.