Formation and stability of food foams and aerated emulsions: Hydrophobins as novel functional ingredients

Abstract

Abstract Foams remain an invaluable part of the food engineer's arsenal. Unfortunately the number of new molecules available to stabilise foams is starting to dwindle. Partially, this is due to the difficulties of finding new species with favourable properties and, in many respects, this trend is led by a commercial need to make food labels ‘green’. Food grade proteins offer a number of potential solutions, as well as some excellent physical properties, when at the air–water interface. This review will use the example of hydrophobins as useful proteins finding applications within the food industry. It will also serve as a case study to examine potential methods to identify other new and potentially useful molecules.