Aerated food gels: fabrication and potential applications

Zúñiga, Rommy N.; Aguilera, José Miguel

doi:10.1016/j.tifs.2007.11.012

Cited by 101 publications

(38 citation statements)

References 93 publications

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“…Highly monodisperse drops or bubbles are generated in fine capillaries and may be deformed by forcing them through a narrow channels of different geometries [55,56]. The application of microfluidic devices and porous membranes to incorporate microbubbles (i.e., diameters<100 μm) is a subject of intensive research [5,57,58].…”

Section: Incorporation and Entrapment Of Bubblesmentioning

confidence: 99%

“…Gels can be used to create odd shapes (Fig. 5), encapsulate flavors and aromas improve satiety control and create novel structures in gastronomy [5,145]. An attractive area in food development is the design of soft structures for the elderly.…”

Section: Potential Applications In Foodsmentioning

confidence: 99%

“…The food industry has used proteins and polysaccharides for many years as structuring agents to immobilize large quantities of water at room temperature in the form of gels [1,3,4]. This ample availability of edible gelling materials offers opportunities for the design of high-moisture structures with tailored properties, both in industry and in gastronomy [5].…”

Section: Introductionmentioning

confidence: 99%

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Gels as Precursors of Porous Matrices for Use in Foods: a Review

Cuadros

Aguilera

2015

Food Biophysics

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Gelation is a structuring mechanism commonly used in foods to produce soft and homogeneous structures. Techniques applied in other areas of science (e.g., bioengineering, biotechnology and electronics) aims at producing wet and dried porous gel matrices and they may find applications in foods. This review describes several processes to manufacture porous structures such as scaffolding, ice templating, use of porogens, oleogelation, incorporation and entrapment of bubbles, enzymatic modifications, microfluidics and microfabrication techniques, among others. Several examples are also presented. Beyond textural properties, porous gels and sponges may be tailored in their mass transfer characteristics to achieve specific rates of release of bioactive molecules, nutrients and flavors.

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Section: Incorporation and Entrapment Of Bubblesmentioning

confidence: 99%

Section: Potential Applications In Foodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Gels as Precursors of Porous Matrices for Use in Foods: a Review

Cuadros

Aguilera

2015

Food Biophysics

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“…In recent years foams find an increased application in the food industry with the emergence of functional foods [8]. Aerated food systems and emulsions can help to enhance sensory response whilst reducing the amount of flavouring used [9], reduce the calorific density of foods [10] and deliver nutrients or bioactive molecules much more efficiently [11]. Regardless of the specific application, it is highly desirable for scientists to be able to non-invasively characterise these systems and monitor their evolution over time.…”

Section: Introductionmentioning

confidence: 99%

Rapid sphere sizing using a Bayesian analysis of reciprocal space imaging data

Ziovas

Sederman

Gehin-Delval

et al. 2016

Journal of Colloid and Interface Science

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“…[9,10] Aeration, achieved by bubbling air through the liquid, spraying the liquid into the air, or agitation of the liquid, is widely used in the food manufacturing (ice cream, bread, cakes, aerated water or cola) and chemical industries. However, no papers on the aeration of feed in spray drying have been found.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Gas Admixing Foam Spray–Drying Process

Zbiciński

Rabaeva

2009

Drying Technology

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Extensive experiments and critical literature analysis on the foam spray-drying process to estimate the effects of feed foaming on drying kinetics and spray hydrodynamics are presented in the article. The foam spray-drying experiments were carried out in a cocurrent tower equipped with a Sizing Master Shadow (LaVision, Gottingen, Germany) system used to determine particle size distribution, velocity, and shape of particles in the cross section of spray. Local and average drying agent temperature and humidity as well as changes in moisture content and temperature of the discrete phase were measured by a microseparator. A slight effect of feed foaming on the kinetics of the spray-drying process and spray hydrodynamics for all admixed gas flow rates was observed. Experimental results confirmed the effect of feed foaming on final product properties; e.g., an increase of Sauter mean diameter and porosity of the product and decrease of bulk density, tap density, and apparent density at higher foaming gas rates.The study proves that selected physical properties of foam spray-dried products can be controlled as a function of drying conditions and the ratio of foaming gas to drying agent rates.

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Aerated food gels: fabrication and potential applications

Cited by 101 publications

References 93 publications

Gels as Precursors of Porous Matrices for Use in Foods: a Review

Gels as Precursors of Porous Matrices for Use in Foods: a Review

Rapid sphere sizing using a Bayesian analysis of reciprocal space imaging data

Analysis of Gas Admixing Foam Spray–Drying Process

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