Aerated desserts

Water crystallization in frozen whippable emulsions such as ice cream or aerated desserts, may be analysed by the NMR technique similar to that described for solid fat content analysis. Again, this technique is best used for only relative studies on the effects of ingredient composition on freezing/melting behaviour. 

The viscosity of aerated dessert mixes should be sufficiently low to withstand pasteurization, homogenization and ageing. On the other hand, the viscosity should be sufficiently high at low temperatures to stabilize the foam structure of the products. The foam should not gel or set before it is tapped, and should remain stable for several weeks without collapsing or showing signs of syneresis2. 

If hydrocolloids are used in sufficient quantities to enable them to gel the mix, then they will also be able to form a stable foam when whipped. Starch and emulsifiers can also be used to provide aerated desserts with more body and a creamier consistency2. 

Nielsen, H Aerated Desserts. Grindsted Technical Paper 220 (1993). 

Methyl ethyl cellulose (MEC) E 465 Cellulose chloromethane and chloroethane Non-dairy creams, toppings, aerated desserts, mousses, meringues, mallows, batters... 

Aeration, as seen in ice cream, desserts, some confectioneiy products and expanded crisps for example, will dilute colours thereby lowering their intensity and increasing their lightness, and a higher dosage of colour might be needed. For some applications it is also important that the colour does not contain emulsifier as this can reduce the expansion and influence stability of the incorporated air cells. 

Aeration/whipping/foaming hot cocoa mix, whipped topping, frozen desserts and cakes... 

Uses Emulsifer, aerating agent in cakes, desserts, skin creams, hair care prods., medicinals, beverages, plastics, lubricants, pharmaceuticals, and textiles Features Polysorbate replacer Reguiatory Made to food grade and Kosher requirements Properties Soft solid HLB 13 Polyaldo 10-2-P [Lonza]... 

Uses Food emulsifier for aeration of high fat content toppings, desserts, cake improvers... 

Uses Emulsifier for foods (coffee whiteners) and personal care applies. aids aeration in frozen desserts solubilizer for flavor oils Regulatory FDA 21CFR 172.854 avail, kosher... 

Uses Emulsifier for food and cosmetic applies. emulsifier, dispersant for coffee whiteners imparts body, dryness to frozen desserts emulsifies, suspends cocoa powd. in chocolate milk provides aeration in whipp toppings Properties Beads m.p. 61 C acid no. < 3 iodine no. 28 max. 72% min. monoester... 

Chem. Descrip. Blend of mono- and diglycerides and polysorbate 80 Uses Food emulsifier for ice cream and frozen desserts aerating agent provides desirable drying and overrun props. 

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