Aim: Spray packaging represents a sustainable and potentially applicable technique for a variety of food products. This work aimed to formulate and develop a plant-based preparation that could be packaged in a spray bottle ready to be whipped at the moment of dispensing. This innovative sprayable mousse should have been (i) easy to spray and able to maintain the foam structure for as long as it is consumed, (ii) had a neutral taste (that could be eventually increased with other ingredients depending on the intended use), and (iii) stable at room temperature. Method: Different formulations (17) were thought and developed starting from similar products existing on the Italian market (3) by changing both ingredients and proportions: emulsions were advanced varying fats (cocoa butter, palm oil, coconut oil), sugars (sugar, maltodextrins, inulin), proteins and emulsifiers (soy, bamboo fiber, flax fiber, citrus fiber, pea flour) to understand their technological impact and their synergistic effect. Samples were prepared using pilot plants and then whipped through a siphon: physical (pH, color, particle size distribution, texture evaluation) and rheological analyses (viscosity and viscoelasticity) were carried out before and after whipping to understand the products limitations and strengths. Results: Among the different ingredients used, cocoa butter was the most performant fat in terms of structure maintenance, but it impacted on the taste; bamboo fiber together with soy protein exhibited a good thickening and structural impact thus suggesting a good foam capability. Conclusion: In conclusion, it was possible to obtain a “base” plant-based mixture that can be sprayed through a siphon although the formula needs to be refined in terms of taste and long-term stability. The impact of spray bottle and its erogation yield should also be investigated to obtain more information about the product thus allowing the recipe to be acted upon appropriately
Rossetti, C., Panzanini, M., Dursem Garrido, G., Garcíasegovia, P., Martínez-Monzó, J., Filiberti, M., Dordoni, R., Innovative Sprayable Mousses for Confectionery: Formulation,Development, and Characterization, Abstract de <<39th EFFoST International Conference 2025>>, (Portogallo, 17-19 November 2026 ), EFFOST, Porto 2025: 308-308 [https://hdl.handle.net/10807/340330]
Innovative Sprayable Mousses for Confectionery: Formulation, Development, and Characterization
Rossetti, Chiara
;Panzanini, Marco;Dordoni, Roberta
2025
Abstract
Aim: Spray packaging represents a sustainable and potentially applicable technique for a variety of food products. This work aimed to formulate and develop a plant-based preparation that could be packaged in a spray bottle ready to be whipped at the moment of dispensing. This innovative sprayable mousse should have been (i) easy to spray and able to maintain the foam structure for as long as it is consumed, (ii) had a neutral taste (that could be eventually increased with other ingredients depending on the intended use), and (iii) stable at room temperature. Method: Different formulations (17) were thought and developed starting from similar products existing on the Italian market (3) by changing both ingredients and proportions: emulsions were advanced varying fats (cocoa butter, palm oil, coconut oil), sugars (sugar, maltodextrins, inulin), proteins and emulsifiers (soy, bamboo fiber, flax fiber, citrus fiber, pea flour) to understand their technological impact and their synergistic effect. Samples were prepared using pilot plants and then whipped through a siphon: physical (pH, color, particle size distribution, texture evaluation) and rheological analyses (viscosity and viscoelasticity) were carried out before and after whipping to understand the products limitations and strengths. Results: Among the different ingredients used, cocoa butter was the most performant fat in terms of structure maintenance, but it impacted on the taste; bamboo fiber together with soy protein exhibited a good thickening and structural impact thus suggesting a good foam capability. Conclusion: In conclusion, it was possible to obtain a “base” plant-based mixture that can be sprayed through a siphon although the formula needs to be refined in terms of taste and long-term stability. The impact of spray bottle and its erogation yield should also be investigated to obtain more information about the product thus allowing the recipe to be acted upon appropriately
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