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Desserts/Ice Cream

 

The dessert after a nice dinner is often seen as the ultimate treat. Many consumers prefer an aerated dessert because of creaminess and pleasure to eat after a heavy meal. Examples are for instance mousses and ice cream. The latter is one of the most complex food sytems since it is aerated and frozen. Not only the size of the ice crystals contributes to the overall mouthfeel, also the size-distribution of the bubbles in the foam structure is responsible for the pleasure experience of eating ice cream or mousses.

 

Different foam coarsening processes may occur in mousses and ice cream. The bubbles in the foam may coalesce or coarse due to disproportionation. In ice cream the ice crystals may coarsen due to accretion or Ostwald ripening. Especially during storage when the products are subjected to external influences such as temperature fluctuations the foam structure may deteriorate resulting in reduced mouthfeel, texture and other physical properties such as meltdown in the case of ice cream.

 

Foams.nl can provide the answers to reduce these foam deteriorating processes, not only in non-frozen food systems but also in ice cream. Furthermore, Foams.nl is also innovative on how to obtain a novel desired texture or product behaviour and stabilty based on fundamental knowledge of and practical experience with aerated food systems.

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