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Technology of food foams

10:00 - 12:00
Meeting Points/Forums
Food Processing
GDL e.V. Association of German food technologists
Holderäckerstraße 10
70499 Stuttgart-Weilimdorf

0049 711 8605 39 97

Here, the event will take place:
Forum „Topics, Trends, Technologies – What’s moving today’s Food Industry” - Hall 9, D 98


Foams are widely used in the food sector, above all in foods which consumers associate with a high enjoyment value. Examples here are for instance ice cream, whipped cream, mousse, bakery products or cappuccino, and not least beer. Through the introduction of air or nitrogen the products are felt to be creamier and lighter. As a result of the inclusion of gases and the specific microstructure of the foams, they possess unique organoleptic properties. The release of flavours, flow behaviour and structural break-up during consumption distinguish these products distinctly from non-foamed products, which customers perceive positively and like.

In practice, however, foamed products frequently involve unforeseeable difficulties. It is often not easy to achieve a constant product quality. The foam stability in particular repeatedly causes problems, which is why research and development are intensively engaged in the production and stabilising of foams.

The objective of this session is therefore to present and discuss the current status of food foam technology.

Program: Tuesday, 20.03.2018

10:00-10:10 Opening and Chair
Dr. Knut Franke, Deutsches Institut für Lebensmitteltechnik e.V. (DIL), Quakenbrück, Germany

10:10-10:30 Multiscale effects in food foams
Prof. Dr.-Ing. habil. Cornelia Rauh, Technical University Berlin, Germany

10:30-10:50 Studies on flavor release of foams
Christine Thomas1, Prof. Dr. Peter Schieberle2, Prof. Dr.-Ing. Jörg Hinrichs1, 1University Hohenheim, Stuttgart, Germany, 2Technical University Munich, Germany

10:50-11:10 Foams / Froths and aerated products in food industry - desired and not desired
Dr. Dorotea Pein, Hydrosol GmbH & Co. KG, Ahrensburg, Germany

11:10-11:30 Ultrasound and plasma new technologies for enhancing bread foams
Dr.-Ing. Mohamed Hussein Friedrich-Alexander-University Erlangen-Nürnberg, Germany

11:30-11:50 Evaluation of foaming characteristics and interfacial properties: oat protein as functional ingredient
Dr. Ing. Monika Brückner-Gühmann Technical University Berlin, Germany

11:50-12:00 Summary and closing
Dr. Knut Franke, Deutsches Institut für Lebensmitteltechnik e.V. (DIL), Quakenbrück, Germany