Application of biosurfactant as a stabilizer in aerated foods

Many products use aeration in food through the incorporation of air, in the form of bubbles, providing different textures and sensations to the products, affecting firmness, making the product lighter and with a greater surface area. Optimizing the size of the bubbles and the spatial dispersion of the gaseous state is critical for the food product performance. The objective is to advance the understanding of aerated food product technology and assess how biosurfactants can be used to stabilize aerated systems. The main methods for food aeration involve the nucleation of gas bubbles through saturated liquids, by chemical and biological fermentation techniques, or even by physical methods. Biosurfactants help to stabilize aerated systems by controlling bubble formation and size, modifying texture, and controlling globule grouping in aerated systems.