Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Zúñiga R.N. and Aguilera J.M. (2008)

Aerated food gels: fabrication and potential applications. http://dx.doi.org/10.1016/j.tifs.2007.11.012

Revista : Trends in Food Science & Technology
Volumen : 19
Número : 4
Páginas : 176-187
Tipo de publicación : ISI Ir a publicación


Aerated gels contain both bubbles and entrapped water, thus offering ample versatility in food product design. Dispersed air (or other gases) provides an additional phase within the gel that may accommodate new textural and functional demands. Many food polymers form gels and their target properties may be further enhanced by combining materials (mixed gels) or introducing a finely dispersed fat phase (emulsion gels). Traditional methods to generate bubbles in foods as well as non-conventional technologies (membrane processes, microfluidics, etc) are revised and their potential applications in producing aerated gels are discussed. Aerated gels may find applications in reducing the caloric density of foods and inducing satiety, as carriers of flavors and nutrients, and in novel gastronomic structures.