Whipped foams

Another whipped foam is ureum formaldehyde foam. A watery solution of ureum, formaldehyde and additives, is whipped to a very light foam. When this is dried at an elevated temperature, the resin is cured into a hard foam of a few kg/m3, to be applied in packaging and as artificial snow in shop-windows etc. 

In meat emulsions, a specific soluble fraction of proteins was shown to function as the key emulsifier (22). However, Lin et al. (15) showed that sunflower meal was superior to soybean and sunflower protein concentrates or isolates in emulsification capacity. These authors suggest that nonprotein constituents of seeds may contribute to the formation of emulsions and aid in the formation of whipped foams. 

The effect of enzymic modification on the foaming and emulsification properties of fish proteins has been studied in several laboratories (8, 14, 28). Hermansson et al. (8) observed that solvent-extracted FPC modified with an alkaline bacterial protease yielded a whipped foam volume approximately 70% greater than untreated FPC. However, the stability of the foam from the enzyme-modified FPC was about 50% less than that of the untreated FPC. The foam volume of the enzyme-modified FPC was essentially equal to that of egg white, but the foam stability of the FPC hydrolysate was substantially less. 

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

In the mechanical foam-producing process, latices or prepolymers containing added surface-active agents are strongly stirred or whipped (whipped foam process). The foam formed is then fixed by chemically cross-linking the foam-forming plastic. 

Milk is practically completely defatted (remaining fat content 0.03-0.06%) in hermetic, self-cleaning or hermetic/self-cleaning creaming separators. The cream products are subsequently standardized by back-mixing. Whipping cream contains at least 30% milk fat, coffee cream at least 10% and butter cream 25-82%. Cream is utilized in many ways, either by direct consumption or for production of butter and ice creams. Whippability and stability of the whipped foam products are necessary whipping cream properties. For the best quality cream, a volume increase of at least 80% is expected and a standard cone with 100 g load must penetrate 3 cm deep in > 10 s. No serum separation should occur at 18 C after 1 h. 

About 50 years ago, the major uses of casein were in technogical appUcations, but nowadays casein products are regularly used as food additives, for example as ingredients that enhance some physical properties of foods, such as whipping, foaming, water binding, thickening and emulsification and nutritional properties. 

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. 

Hydration water, fat, and flavor binding gelation emulsifying foaming and whipping characteristics vary among different soy protein products and complete substitution of animal proteins by these products is not always possible (114). 

After the compound is prepared, it is whipped either on a batch or continuous basis. The Oakes continuous mixer is the standard piece of equipment ia the iadustry. Then the gelling agents, ie, Na2SiFg and ZnO, are added, the foam poured iato molds and cured, and the product stripped from the mold for further cure. 

The foam stabiUty of hand-dishwashing compositions can also be measured more directly and more quantitatively using mechanical means to whip up a foam and adding increments of food soil to a predeterrnined no-foam end point (112). 

Pasteurizing of egg white could cause adverse effects on whipping properties. Whipping aids are presented as an optional ingredient in Hquid and frozen egg white. For example, triethylcitrate [77-93-OJ, 0 2 200, is sometimes added as a whipping aid, as well as a gum to increase viscosity and to improve stabiHty of the egg white foam. 

Mechanical whipping of polymers in a liquid form and subsequent setting in the whipped state. The manufacture of latex rubber foam is the best-known example of this approach. 

The foaming methods vary widely. One approach is to whip air into suspension or a solution of the plastic, which is then hardened by heat curing. A second is to dissolve a gas... 

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. 

The foamability of the xylans tested [128] was low in comparison to a commercial whipping protein DIOO. Only the highly viscous beech wood xylan and the rye bran AX-protein complex exhibited remarkable foaming activity, which was similar to that of gum arable. As the MGX polymers contain considerable amounts of uronic acid side chains, this may play a role in their foaming activity together with the presence of low amounts of Ugnin. 

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. 

When there is a high percentage of proteins, such as in gelatin—which will form an elastic film in conjunction with corn sirup and other sugar products—stability is not too much of a problem. In freshly whipped egg or vegetable protein foams, frappes, or mazettas, in which the foam product is incorporated as part of a complete food batch, the foam is assimilated before its stability becomes a factor and further processing tends to stabilize the foam. 

On the other hand, in preparing whipped products which are to stand for a long period of time, it is often necessary to add various gums, such as Irish moss, algin, and locust bean gum, to have a product that will react in some way with the protein being whipped, to make a firm film and stable foam. 

Secondly, a stable icing foam requires a low surface tension. Consider the case of egg whites in a beater. With slight whipping, entrapped air bubbles are large and the whites appear foamy, yet transparent and runny. With longer whipping the whites become less transparent, white, and more solid. Thus, because of the low surface tension inherent in the egg protein in solution, more and more air may be incorporated and held in place by the colloidal protein which forms a film around each air cell. 

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