Preparation and sensory perception of fat‐free foams – effect of matrix properties and level of aeration

Abstract

Summary The sensory perception of fat‐free model foams with a consistency between pourable (liquid; xanthan thickened) and spoonable (semi‐solid; gelled; carrageenan thickened) and varying level of aeration was studied. At low air contents (5, 10% v/v) perception is largely determined by the matrix properties; the presence of air is hardly experienced. On the other hand, at high levels of aeration (80% v/v) perception is determined by bubble characteristics and the matrix plays a negligible role in perception. Bubbles were better noticeable in a semi‐solid, i.e. carrageenan matrix, than in liquid, i.e. xanthan‐based foams. In semi‐solid sucrose–ester carrageenan foams, large bubbles were perceived as more airy and less creamy, compared with the same compositions with smaller bubbles.