Aerated Foods E-Book

Ganesan Narsimhan

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 651

Veröffentlichungsjahr: 2019

Beschreibung

Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products. Essential to the creation of everything from ice cream and popcorn to cheese and beer, the incorporation of fine air bubbles into the foods we consume can also boost satiety and thus reduce calorific intake. Aerated Foods examines this process in detail, offering a complete overview of all aspects of aeration. With sections that address the effects of aeration upon product structure and stability, this informative book explains how food formulation influences the shelf life, texture, and overall experience of different foods. Chapters also outline the various methods by which aeration can be achieved, breaking down the science and technology involved in the incorporation of air * Details the mechanisms and overall results of aeration as a method of food processing * Covers innovative and experimental aeration techniques * Looks at the role of aeration in baking Aerated Foods provides food scientists, researchers, and product developers with an invaluable guide to this multifaceted and fast-growing method of food production.

Leseprobe

Aerated Foods

Principles, Formation and Stability

Ganesan Narsimhan

Department of Agricultural and Biological EngineeringPurdue UniversityWest Lafayette, INUSA

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Library of Congress Cataloging‐in‐Publication Data

Name: Narsimhan, Ganesan, 1948– author.Title: Aerated foods : principles, formation and stability / by Prof Dr. Ganesan Narsimhan, Department of Agricultural and Biological Engineering, Purdue University.Description: Hoboken, NJ, USA : Wiley‐Blackwell, [2019] | Includes bibliographical references and index. |Identifiers: LCCN 2019001710 (print) | LCCN 2019002470 (ebook) | ISBN 9781119591481 (Adobe PDF) | ISBN 9781119591467 (ePub) | ISBN 9780813818276 (hardback)Subjects: LCSH: Food–Aeration.Classification: LCC TP371.15 (ebook) | LCC TP371.15 .N37 2019 (print) | DDC 664/.024–dc23LC record available at https://lccn.loc.gov/2019001710

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Preface

This book is the culmination of a graduate level course on Colloidal Phenomena in Food and Bioprocessing that the author has been teaching at Purdue University over the last thirty years though the contents of this book are narrower and more focused on aerated foods. The book deals mainly with engineering analysis of principles, formation and stability of aerated systems. Aerated foods have gained a lot of interest of late in food industry since they can considerably reduce the calorific content of the food while retaining the taste. The principles that are outlined in this book are important in the formulation and processing of such foods while retaining desirable texture and shelf life. This book intentionally does not cover the topics of formulations for different types of aerated foods since it is felt that this has been covered widely in the literature by several other books. Consequently, the strength of this book lies in its ability to elucidate basic phenomena involved in formation and stability of aerated foods and provide a rigorous quantitative analyses of such systems.

The author would like to thank Professor Eli Ruckenstein for his early work on foams. The author would also like to thank several of his graduate students for their contributions to this book. Models for protein adsorption were initiated by the author’s first PhD student Farooq Uraizee and was complemented by experimental works of protein adsorption at air‐water interfaces by Daechul Cho and protein‐lipid competitive adsorption at air‐water interfaces by Michel Cornec and Dennis Kim. The effect of protein conformation on its adsorption behavior was investigated by Michel Cornec and Xiayou Wu. Significant contributions to the analysis of Plateau border drainage, thin film stability and the effects of node on foam drainage were made by the author’s early PhD student Zebin Wang, which was supplemented by experimental work on foam drainage by Linda Indrawati, Robert Germick and Amardeep Rehill.

Ganesan Narsimhan

1Introduction

Aerated food products are very popular. Foaming has become one of the fastest growing food processing operations for the development of new innovative products. Air is incorporated in the form of fine bubbles in order to render texture and mouthfeel to these products. Whipped cream, dairy desserts, milkshakes, beer, sparkling wine, and carbonated soft drinks are examples of liquid aerated products, whereas ice cream, butter, cheese, breads, cakes, breakfast cereals, popcorn, aerated chocolate bars are examples of solid aerated products. The incorporation of air results in a reduction in density, different mouthfeel, texture and appearance, enhanced ability to take up sauces due to increased surface area, and a decrease in the intensity of flavor. In addition to providing a light texture, studies have shown that aeration increases satiety and leads to lower calorific intake. Aeration of different types of food products can therefore have a potential impact on the prevention of obesity. Air is incorporated into these products by a variety of different techniques such as fermentation, whipping, mixing, expansion extrusion, vacuum expansion, gas injection, frying, pressure heating, etc. These methods can be classified as (i) processes in which air is incorporated by mixing, (ii) sparging of air bubbles into the food, and (iii) in situ generation of air bubbles by nucleation. The volume fraction of air varies from 30% to 60% for whipped cream and ice cream, 75% to 90% for extruded products, 40% to 80% for cakes, and is 95% for popcorn. The incorporated bubbles are usually stabilized by proteins and other food emulsifiers which, being surface active, adsorb onto the bubble surface and prevent coarsening due to coalescence by modifying the interparticle forces as well as by providing interfacial rheological properties. In liquid products, air incorporation results in an air–liquid dispersion in which the air bubbles cream (due to density difference) to the top to form a foam layer. The texture and shelf life of the foam layer depends on the amount of liquid retained by the foam, which in turn is determined by syneresis. The book covers various aspects of aeration in foods. It deals with the fundamental aspects of the formation and stability of such products. The main focus of the book is on the engineering aspects of the formation and stability of aerated food, which will help the reader in quantitative prediction of the stability (shelf life) and rheology (texture) of such products. The discussion is generic in that it does not pertain to any particular food product. If a reader is interested in a specific product, there are many books that discuss different aspects of the formulation and processing of specific food products.

The book is organized into seven chapters. After this introduction, Chapter 2 deals with the effect of formulation on the stability of aerated products. This chapter also deals with the surface activity of proteins and food emulsifiers, and gives a description of interparticle forces. Chapter 3 discusses the principles behind different experimental techniques for characterization of the structure and texture of aerated food systems. Chapter 4 discusses different mechanisms of destabilization of aerated products. Chapters 5 and 6 deals with different methods of formation of as well as baking of aerated products. Finally, Chapter 7 deals with the texture of aerated products.