MICROSTRUCTURAL EVOLUTION DURING THERMAL PROCESSING OF A HIGH-SUGAR AERATED SYSTEM STABILIZED BY FOOD PROTEINS

摘要

Aerated systems are traditionally represented in the food industry in the form of cake, bread, ice-cream and sugar confectionery. Manufacturers have also become increasingly interested in seeking to exploit the novelty and versatility of bubbles as food ingredients. The advantages of incorporating air cells into food systems mainly relate to texture. Air cells impart body and smoothness, they can confer desirable structure and Theological properties, and they facilitate flavour dispersion. But changes in the size and physical properties of gas bubbles may be detrimental to the appearance and shelf-life of a product. In some cases, the aerated liquid food is the product itself, such as a whipped topping. In other cases, such as baked products, the aerated liquid system is produced as a step in the process, and it must undergo further processing before the final product is complete. In most cases, the aerated product has to remain stable until it is consumed by the customer or before being used in another processing step. Food scientists would like to know the key variables influencing the stability of these aerated products in order to predict and control the properties of products during the manufacturing process.