Aeration in carbohydrate-based food systems

What this note covers

1. 1. Principles of foam formation
2. 2. Surface-active proteins: the primary stabilising agents
3. 3. The role of sugar in stabilising foam structure
4. 4. Egg-white meringue — an integrated analysis
5. 5. Whipped cream — fat-crystal foam stabilisation
6. 6. Factors that impair foam quality: pH, fat contamination and overbeating
7. 7. Foam stability over time: drainage, syneresis and the sugar gradient

7 sections · 14 key terms & formulas · 6 common mistakes