Foaming Characteristics of Beverages and Its Relevance to Food Processing

Food Engineering Reviews volume 12, pages229–250(2020)Cite this article

Abstract

Aeration in beverages, which is manifested as foam or bubbles, increases the sensory preference among consumers. They are either entrapped within the beverage or float at the surface. It is a unique feature that allows the product to garner considerable consumer attention and has been appreciated in hot as well as cold beverages. Recent studies have focused on diverse foam or bubble creation protocols, their mechanism of action, stabilization techniques, and application domains in various beverages. The role of surface-active components in foam formation and its stability are important in food processing. This exposition discusses the important findings on this subject, including methods of creation, sustenance, as well as analysis of foaming or aeration in liquid foods, and attempts to showcase their various dimensions. Recent developments on the various aspects of foam formation in liquid foods are reviewed and presented to aid in future research.

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  1. Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology (IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, 613005, India

    Shweta Deotale, Sayantani Dutta, J. A. Moses & C. Anandharamakrishnan

  2. Department of Food Science and Technology & Department of Food Agricultural and Biological Engineering, The Ohio State University, Columbus, OH, USA

    V. M. Balasubramaniam

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  1. Shweta Deotale
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  2. Sayantani Dutta
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  3. J. A. Moses
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  4. V. M. Balasubramaniam
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  5. C. Anandharamakrishnan
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Deotale, S., Dutta, S., Moses, J.A. et al. Foaming Characteristics of Beverages and Its Relevance to Food Processing. Food Eng Rev 12, 229–250 (2020). https://doi.org/10.1007/s12393-020-09213-4

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Keywords

  • Foam
  • Bubble
  • Aeration
  • Carbonation
  • Beverages
  • Stabilization