Foamed products, such as whipped cream, yoghurt, mousse etc. are very common in the food industry.
Depending on the application, different gases, such as nitrogen, carbon dioxide or nitrous oxide, are used for the foaming of food.
The introduction and distribution of gas first produces a coarse-pored foam which however, during the foaming process, becomes more finer-pored and homogeneous in cell size. In this way, using an overpressure process, for example, the gas is introduced into the liquid or paste-like product. The mixing of the two phases takes place when passing through the mixer head. Through foaming, new product characteristics can be realised.
Spray cream is filled with nitrous oxide. By activating the trigger, the nitrous oxide expands in the liquid cream and foams it up.
- Weight savings compared to non-foamed products
- New product characteristics (dietary, organoleptic)
- Cost-efficient process
Messer provides the gases and all technical equipment to store these and introduce them to the product.