Foaming agents milk proteins

Carrageenan is a gelling agent that forms a complex with the milk proteins, adding bulk and strength. A small amount will make a large difference in the ability to hold air in the foam. 

Superior foaming properties of milk have been obtained by addition of calcium complexing agents. Kelly and Burgess (1978) demonstrated that addition of sodium hexametaphosphate to milk protein concentrate solutions prepared by ultrafiltration improved foam volume and stability on whipping. The addition of EDTA to milk, which causes dissociation of the casein micelle, improved the foaming properties of milk (Ward et al., 1997). 

Although whey protein concentrates possess excellent nutritional and organoleptic properties, they often exhibit only partial solubility and do not function as well as the caseinates for stabilizing aqueous foams and emulsions (19). A number of compositional and processing factors are involved which alter the ability of whey protein concentrates to function in such food formulations. These include pH, redox potential, Ca concentration, heat denaturation, enzymatic modification, residual polyphosphate or other polyvalent ion precipitating agents, residual milk lipids/phospholipids and chemical emulsifiers (22). 

Foam mat dryers can only be used to dehydrate liquid foods that are capable of forming stabilized foams. This requirement imposes a restriction on the wide applicability of the method in the food industry because only a few foods, such as whole milk, have a foam-stabilizing capability. Fruit juices have been dried successfully by adding foam stabilizers. Vegetable gum and soluble protein have successfully been used in the food industry as foam-stabilizing agents. 

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