UNAM
Revista Digital Universitaria
Revista Digital Universitaria ISSN: 1607 - 6079 | Publicación mensual | 1 de mayo de 2014 vol.15, No.05

ABSTRACT

Foams in food



María de los Ángeles Valdivia


The formation of foams in foods, represents a unique and special approach to provide textures and particular sensorial responses, along with low density properties resulting in lighter products. Proteins are the main components used in food technology and gastronomy to obtain foaming products through the incorporation of air using different procedures. Understanding the mechanism of interaction among the different components involved in the foaming process that takes place in food matrixes, is a novel approach in modern food technology which allows a better control during the processes to obtain foams or aerated stable food products attractive for the consumer.



Keywords: Foams, stabilization, proteins, foaming methods, ovalbumin.