Foam drying

- vigorous whipping or injecting gas (air/nitrogen) in liquid food to produce foam, food usually concentrated prior to whipping - surface area increased - foam dried by warm air (50-80C) - some foods don't have foaming properties --> addition of foaming agents and foam stabilizers (ex. egg albumen, gelatin, carboxymethyl cellulose, maltodextrin - food to be foam dried should be of high microbial quality, process has little lethal effect on microbial cells and spores