| abstract |
Stabilizers used in the art are often able to maintain the total foam volume, but they have little function to inhibit the coarsening of the bubble microstructure, ie disproportionation and coalescence. Such a reaction increases the foam size. Furthermore, many of the ingredients used to stabilize the gas phase in aerated food products need to be added at fairly high concentrations, and they can have a worse texture and / or improved calories. An aerated food product comprising hydrophobin is provided. Further provided is the use of hydrophobin in a method for inhibiting coarse foam formation in aerated food products. [Selection figure] None |