Preparation and sensory perception of fat‐free foams – effect of matrix properties and level of aeration

Abstract

The sensory perception of fat-free model foams with a consistency between pourable (liquid; xanthan thickened) and spoonable (semi-solid; gelled; carrageenan thickened) and varying level of aeration was studied. At low air contents (5, 10% v ⁄ v) perception is largely determined by the matrix properties; the presence of air is hardly experienced. On the other hand, at high levels of aeration (80% v ⁄ v) perception is determined by bubble characteristics and the matrix plays a negligible role in perception. Bubbles were better noticeable in a semi-solid, i.e. carrageenan matrix, than in liquid, i.e. xanthan-based foams. In semi-solid sucrose-ester carrageenan foams, large bubbles were perceived as more airy and less creamy, compared with the same compositions with smaller bubbles.

Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

“…In relation to fat reduction, the viscosity-increasing effect of emulsified fat can be restored by specific polysaccharide thickeners, such as inulin 203,204 and specific starch derivatives 205 or various bulking agents in the form of small particles or fibers such as microcrystalline cellulose 206 and small air bubbles. 207 In addition, the creaminess imparted by fat is also supported by a creamy flavor, 208 originating from mostly hydrophobic aroma compounds that are usually dissolved in the fat. Incorporation and controlled release in the mouth of these aroma compounds in reduced fat products in a similar way as in the full-fat product is difficult to achieve.…”

Foaming characteristics of β-lactoglobulin as affected by enzymatic hydrolysis and polysaccharide addition: Relationships with the bulk and interfacial properties

“…Generally, foamed food production includes two processes that can occur separately or simultaneously, formation and stability. The control of these processes is a criterion of great relevance for many foam formulations because consumer perception of food quality is influenced by appearance and texture (Minor et al, 2009;Foegeding et al, 2010;Wierenga and Gruppen, 2010).…”

Potential of Microbubbles as Fat Replacer: Effect on Rheological, Tribological and Sensorial Properties of Model Food Systems

“…It has been proposed that microbubbles could be used as ingredients in food systems (Benjamins et al ., ; Tchuenbou‐Magaia et al ., ; Tchuenbou‐Magaia et al ., ; Tchuenbou‐Magaia and Cox, ; Zuniga et al ., ; Borrelli et al ., ). An important reason for this interest to incorporate microbubbles in food systems is the fact that aerated foods are often perceived as creamy (Kilcast and Clegg, ; Wildmoser et al ., ; Minor et al ., ), and therefore microbubbles might be used as fat replacers.…”

“…It has Borrelli et al, 2012). An important reason for this interest to incorporate microbubbles in food systems is the fact that aerated foods are often perceived as creamy (Kilcast and Clegg, 2002;Wildmoser et al, 2004;Minor et al, 2009), and therefore microbubbles might be used as fat replacers.…”

“…Gelled systems with microbubbles have not been described so far, but studies on gels and semi-solids with enclosed air bubbles have been published (Minor et al, 2009;Zuniga et al, 2011). The average size of the bubbles in these systems was around 80 lm, which is much larger than our microbubbles, having an average size of around 1 lm.…”