Smart micro-foam structuring in water- and fat-continuous confectionery fillings and fat systems with novel sensory and stability characteristics by dynamic membrane aeration processing

• Forschungsstelle: INNOSUISSE
• Projektnummer: 17866.1 PFLS-LS
• Projekttitel Englisch: Smart micro-foam structuring in water and fat-continuous confectionary fillings and fat systems with novel sensory and stability characteristics by dynamic membrane aeration processing (FOAMEM)

Kurzbeschreibung (Deutsch)

Smart micro-foam structuring in water- and fat-continuous confectionery fillings and fat systems with novel sensory and stability characteristics by dynamic membrane aeration processing

Kurzbeschreibung (Englisch)

Smart micro-foam structuring in water and fat-continuous confectionary fillings and fat systems with novel sensory and stability characteristics by dynamic membrane aeration processing (FOAMEM)

Abstract (Deutsch)

Micro-aerated food products are of increasing interest as a consequence of foam structure induced improvement of sensory characteristics, reduction of calorie density and related nutritional|benefits as well as for the improvement of thermal stability and related shelf life prolongation.|Conventional aeration technologies like gas dispersion by (i) whipping in turbulent flow fields or (ii) pressurized gas distribution and subsequent extension have clear disadvantages with respect to either mechanical/thermal structure damage by required high specific mechanical power/ energy input or due to costly high pressure equipment required. A novel dynamically enhanced|membrane gas dispersion technology is basically expected to deliver mechanically gently aeration|at reduced energy and equipment costs. This would also offer novel aerated product development opportunities with uniquely improved sensory and stability as well as nutritional (low calorie density) attributes, if the foam generation and flow in the membrane whipping device|as well as during its extrusion and pipe transport could be mastered, based on quantitative knowledge of related functional process-structure-property relationships.

Abstract (Englisch)

Micro-aerated food products are of increasing interest as a consequence of foam structure induced improvement of sensory characteristics, reduction of calorie density and related nutritional|benefits as well as for the improvement of thermal stability and related shelf life prolongation.|Conventional aeration technologies like gas dispersion by (i) whipping in turbulent flow fields or (ii) pressurized gas distribution and subsequent extension have clear disadvantages with respect to either mechanical/thermal structure damage by required high specific mechanical power/ energy input or due to costly high pressure equipment required. A novel dynamically enhanced|membrane gas dispersion technology is basically expected to deliver mechanically gently aeration|at reduced energy and equipment costs. This would also offer novel aerated product development opportunities with uniquely improved sensory and stability as well as nutritional (low calorie density) attributes, if the foam generation and flow in the membrane whipping device|as well as during its extrusion and pipe transport could be mastered, based on quantitative knowledge of related functional process-structure-property relationships.