Whipped cream, foam

Liquid gas foam lather, whipped cream, foam on beer... 

Fine dispersions of metals, metal oxides, and halogenides in soils and ground water, etc. blood paint and ink Silica gel iron oxide (FejO,) gel Milk and other dairy products, sauces, globules of alimentary fats in the duodenum, crude oil Beer foam, froth in a bioreactor, (shaving) soap, whipped cream, foam concrete Smokes, dust, clouds and fog, sprays... 

The dispersed phase of foams in foods is usuaUy air or carbon dioxide. The gas is generally mechanically dispersed in a Hquid, for example by whipping or bubbling. Foam texture affects dough and almost aU bakery products, creams and whipped creams. Foams form on the surface of non-alcoholic and alcohoHc beverages. For example, the properties of beer foam are closely related to the beer... 

The aerosol container has enjoyed commercial success ia a wide variety of product categories. Insecticide aerosols were iatroduced ia the late 1940s. Additional commodities, including shave foams, hair sprays, antiperspirants, deodorants, paints, spray starch, colognes, perfumes, whipped cream, and automotive products, followed ia the 1950s. Mediciaal metered-dose aerosol products have also been developed for use ia the treatment of asthma, migraine headaches, and angiaa. 

Somewhere in the middle are soy lecithin and sorbitan mono-laurate, which make good foam stabilizers in whipped cream and similar products. 

The structure of whipped cream is quite complex. A coating of milk protein surrounds small globules of milk fat containing both solid and liquid fats. These globules stack into chains and nets around air bubbles. The air bubbles are also formed from the milk proteins, which create a thin membrane around the air pockets. The three-dimensional network of joined fat globules and protein films stabilizes the foam, keeping the whipped cream stiff. 

In canned whipping cream, the gas nitrous oxide is used as both a propellant and a whipping agent. Nitrous oxide under pressure dissolves in the fats in the cream, and comes out of solution (like fizzing carbon dioxide in a soda) when the pressure is released. The bubbles of nitrous oxide instantly whip the cream into foam. 

Propellants are gases or liquids that quickly expand into gases to carry a substance (often a glue, as in the case of hairspray, but sometimes a foam, as in whipped cream) out of its container. 

Nitrous oxide is used as a foaming agent and propellant in whipped cream. It dissolves easily in fats under pressure, and comes out of solu-... 

Because it is tasteless, unreactive, nontoxic in small amounts, and soluble in fats, N20 is sometimes used as a foaming agent and propellant for whipped cream. 

Determine the Lewis structure of dinitrogen oxide (NNO), a gas used as an anesthetic, a foaming agent, and a propellant for whipped cream. 

Gas Liquid Foam Whipped cream Fire extinguisher... 

In confectionery manufacture aerated products such as frappe, mazetta, or ice cream are based on the use ot foams. Foams are affected by vapor pressure, surface tension, crystallization, denature-tion, and gelation. The production of foams in aerated icings and in whipped cream products is analyzed. 

Uses. As anesthetic agent as foaming agent for whipped cream as oxidant for organic compounds in rocket fuels... 

Diverse foam structure applications In foam rubber, foamed polymers, shaving foams, milk shakes, and whipped creams, slowly draining thin liquid films (TLF) are needed. Accordingly, the rate of drainage is the most important factor in such industrial foam applications. 

Because it is tasteless, is nontoxic in small amounts, and dissolves readily in fats, N20 is sometimes used as a foaming agent and propellant for whipped cream. Dinitrogen oxide is unreactive and does not react at ordinary temperatures with the halogens, the alkali metals, or ozone. However, organic matter burns in it after being ignited because the heat... 

The structure and stability of foamed emulsions, such as whipped cream, ice cream or whipped toppings, strongly depend on the interparticle interactions and on the orientation of drops/particles at the foam films. Further development of the surface force balance and... 

The flocculated fat globules of whipped cream contain fewer contact points, and the foam is therefore not as stiff as in toppings in which the aggregated crystal platelets have a large surface area, many contact points and thus increased stiffness. This means that an acceptable topping foam may be formed at a much lower fat content than is the case with liquid whipping creams. 

The first application which comes into mind when thinking about liquid foams is in cleaning processes, such a shampoo or shaving foams. More important, however, are liquid foams in mineral froth flotation and, a closely related process, the de-inking of recycled paper. Other uses include fire fighting. In food we often find foams such as whipped cream or egg whites. 

Instant whipped cream is based on the same foam-stabilizing principles but is packaged as a liquid (emulsion) and a gas under very high pressure in an aerosol can (see the footnote to Section 15.5). When the can s valve is released, the tremendous gas expansion through a fine orifice drives the formation of the foam topping. In non-dairy instant whipped topping products the cream is replaced by vegetable oil, water, and a number of emulsifiers, stabilizers, and preservative. 

A foam in which the liquid consists of two phases in the form of an emulsion. Also termed foam emulsion . Example whipped cream consists of air bubbles dispersed in cream, which is an emulsion. See also Foam. See Foaming Agent. 

Gas Liquid Foam Soap lather, shaving cream, whipped cream. 

Liquid Foam (whipped cream) Emulsion (milk, mayonnaise) Sol (pigmented ink, blood)... 

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