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foaming agent
Learn about this topic in these articles:
formation and stabilization
- In food additive: Processing agents
The formation and stabilization of foam in a food product occurs by a similar mechanism, except that the oil phase is replaced by a gas phase. The compounds also act to inhibit the formation of ice or sugar crystals in foods and can be used to encapsulate flavour compounds.
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use in cakes
- In baking: Foams and sponges
The albumen of egg white, a protein solution, foams readily when whipped. The highly extended structure has little strength and must be supported during baking by some other protein substance, usually the gluten of flour. Because the small amount of lipids in…
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