Highly aerated food structure and stability: Many foods are deliberately produced with a large amount of incorporated air. Ice cream can double in volume with added air, as can whipped toppings during production. High air contents contribute to structure, texture, and quality but make it difficult to understand the stability of these products.
- Use microscopic observations of tiny bubbles in foods to understand how they interact and evolve over time
- Perform 3D mapping of bubble microstructures to understand their effects on product quality and stability
- Optimize commercial formulations