STABILIZED EDIBLE FOAMS

摘要

The invention relates to formulations for palatable foams with enhanced stability. In certain embodiments, the formulations include a base liquid (such as milk), a surfactant, a polysaccharide, and a polymer capable of molecular interaction with the polysaccharide. The formulations are versatile and can be adapted to create foams of various fat content, textures, and foam stabilities. The foams can be created with simple aeration systems such as disposable, pressurized canisters, as well as high-speed, bulk dispensation systems that are currently used in high turnover restaurants and convenience stores.