ABSTRACT
Foam research related to the food industry is one of the most active fields in soft matter science, addressing questions and using methods which have important generic aspects and hence are relevant to many other industries. A good understanding of the governing mechanisms and material properties allows, however, to identify effective design rules for formulation and process conditions and to obtain good control in producing attractive food foams. Indeed, while surface activity is very often important for food foam generation, bulk rheology often dominates the stabilization with many products like marshmallows or aerated chocolate being commonly fully bulk stabilized. The "Destabilization phenomena and their characterization" highlights modern tools that have proven really useful in the characterization of foam structure and dynamics. X-ray scattering can be applied to foams to reveal complex structures, even permitting the investigation of molecular structures of emulsifier-laden interfaces.
