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University of Reading, UK
May 27th, 2016 at 09:00 (Mexico City, MX; UTC -05:00)
Bubbles are always perceived to represent the best in food and drink. Their presence and characteristics have dominated our perception of the quality of widely consumed products such as bread, ice creams, chocolates, and hot and cold beverages. New bubble containing snacks are constantly being introduced into our supermarkets, which have very novel structures and mouth-feels. Consumers perceive such products to be lighter in terms of calories, and also associate such products with luxury and celebration.
Despite widespread manufacture, the science underpinning the formation of bubble containing food structures –especially the link between the chemical nature of the gas, the processing conditions and dispersion (or foam) quality– is not fully understood. This presentation will aim to unlock the science underpinning the formation and stability of bubble containing food structures. The role played by the chemical nature of the gas in forming such structures will be illustrated by considering chocolates. The investigation of morphology and interfacial components will be exemplified by considering milk foams. The methods employed to model the dynamics of foam formation and destabilization will be illustrated using hot and cold beverages as examples. Finally, the presentation will also address research areas for future investigation.
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