Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy

Kamigaki, Takamichi; Ito, Yoshiko; Nishino, Yuri; Miyazawa, Atsuo

doi:10.3136/fstr.25.727

Cited by 1 publication

(1 citation statement)

References 6 publications

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“…Fat or surfactant crystal particles : Furthermore, it should be mentioned that fat crystal (or partially crystalline fat globules) particles are also capable of stabilizing Pickering foams. Many bubbles co‐stabilized by fat globules and emulsifiers are contained in ice cream and whipped cream (Kamigaki et al., 2019; Liu et al., 2023). In the last 5 years, some studies have highlighted the stabilization of edible oleofoam by fat crystals or surfactant crystals, which is an emerging topic in the field of food foams (Binks & Vishal, 2021; Du & Meng, 2023; Fameau & Binks, 2021; Liu & Binks, 2021b).…”

Section: Destabilization and Stabilization Mechanisms Of Edible Foamsmentioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

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Foam, as a structured multi‐scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food‐grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food‐grade materials (small‐molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small‐molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high‐efficiency food‐grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.

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Section: Destabilization and Stabilization Mechanisms Of Edible Foamsmentioning

confidence: 99%

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

Hu,

Meng

2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Analysis of Structure Formation Mechanism in Whipped Cream by Cryo-transmission Electron Microscopy

Cited by 1 publication

References 6 publications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications

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