Foaming and defoaming–concepts and their significance in food and allied industries: a review

Abstract

Foaming is an essential unit operation in several food processing industries. Although foaming is advantageous for a few industries, it causes huge losses in others. Foam generation as well as its stabilization is a complex phenomenon, and its efficient control is a mandatory operation in the food industry. Surface tension, viscosity, and ionic strength are the factors that influence foaming behaviour. Film elasticity and the production of gelatinous surface layers are linked to the stability of persistent foams. Several chemicals, natural oils, esters, and fatty acids are found to be the components to reduce foaming during food processing. In the present review, the science behind foaming has been discussed in detail along with its stabilization, destabilization as well as different methods to control the foaming during processing. Here, the merits and demerits of foaming are also elaborated on with suitable examples. The current review also provides new insights into the application of foaming and defoaming substances in vegan industries and its effect on the stabilization and destabilization of foam at the air–water interface.