Aerated confectionery

摘要

The work carried out has demonstrated that a number of different microstructure models exist for standard aerated confectionery products. These models can be described in terms of their density and textural properties with a number of important correlations being made. Further work that has been carried out but not reported here has extended this understanding into other aerated food product categories with further microstructure information. The use of gasses other than air, including carbon dioxide and nitrogen, has also been investigated. Future work will focus on the consumer response to aerated food products and the correlations between the sensory and textural parameters, as well as other aspects that could be important such as the satiety response.