Application Food Foam Systems
Initially designed for the objective quantification of the meltdown behaviour of ice cream, the MDA allows additional applications such as stability tests of whipped milk cream or protein-based foams.
STABILITY OF WHIPPED CREAM
Consumers expect whipped cream to be very stable.
STABILITY OF PROTEIN-BASED FOAM
Many delicious desserts are based on protein foams. Consumers expect them to be as stable as possible and therefore producers have to enhance the certainty about the stability of the foam.
10 April 2012
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