Dispersity of the air phase in desserts without food additive

Dispersity of the air phase in the aerated desserts with application of the gelatin structure stabilizer has been determined in the frozen (-18 °C), cooled (4±2 and 1±1 °С) and warmed (20 °C) products. Dispersity of the air bubbles becomes lower without using emulsifiers. In the defrosted state, the average diameter of the air bubbles after 2 days of storage increased more than 3 times and the quantity of air bubbles becomes 13-27 times lower. This demonstrates expediency to defrost desserts just before consumption, and it is advisable to store the desserts for only a few hours at the temperature not higher than 6 °C. Solution of the problem of preserving air phase stability in desserts after defrosting is possible at additional application of efficient emulsifiers in the composition of stabilizing systems.

whipped desserts, dispersity, air phase, defrosting, storage life