Food Foam

Initially designed for the objective quantification of the meltdown behaviour of ice cream, the MDA allows additional applications such as stability tests of whipped milk cream or protein-based foams.

The range of MDA applications will increase with time. We would be happy to welcome you as a recurring visitor to our application gallery.

STABILITY OF WHIPPED CREAM

Consumers expect whipped cream to be very stable.

The following video shows a whipped cream sample exposed to a temperature of 15° Celsius for 2 hours and 45 minutes.

STABILITY OF PROTEIN-BASED FOAM

Many delicious desserts are based on protein foams. Consumers expect them to be as stable as possible and therefore producers have to enhance the certainty about the stability of the foam.

The following example shows an unstable protein-based foam exposed to a temperature of 20° Celsius for 70 minutes.

10 April 2012