Aerated confections

In diffusing aerated confections under heating conditions, if the material can be processed at a high temperature, the bubble structure, after emerging from the diffusion chamber, will contract the air cell upon cooling, and thus become even smaller. 

In the production of aerated confections it is very important to add various hydrocolloids, in order to obtain a foam which will withstand the specific stability requirements of the specialty food product involved. 

Uses Aerating agent, acldulant for prep, of baking powders, self-raising flours, chemically leavened baked flour confections Features Used In conjunction with sodium bicarbonate... 

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