ABSTRACT
Bubbles are an integral part of many food and drink products. Because the bubbles alter the mechanical properties of biomaterials that they are incorporated in, product properties can be significantly affected by aeration (Scanlon 2004). As a result, consumer satisfaction with a variety of food products depends on how well the aeration operations have been conducted (Barham 2001). Given the importance of aeration to product quality, significant amounts of research have been conducted in order to optimize quality in biofoamed food materials (Campbell et al. 1999, 2008). These foods may be manufactured industrially or they may be created as individual items in a restaurant or a kitchen. Regardless, all possess a specific volume fraction of gas, and the structuring of that gas governs food quality, just as the amount and structuring of gas in other biofoams is critical to their performance for their intended application.
