{"id":237822,"date":"2026-05-27T11:58:32","date_gmt":"2026-05-27T09:58:32","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/una-mousse-spray-innovativa-per-uso-dolciario\/"},"modified":"2026-05-27T12:04:56","modified_gmt":"2026-05-27T10:04:56","slug":"an-innovative-spray-mousse-for-use-in-confectionery","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/an-innovative-spray-mousse-for-use-in-confectionery\/","title":{"rendered":"An innovative spray mousse for use in confectionery"},"content":{"rendered":"\n<p>Spray <strong>packaging <\/strong>is a sustainable technique that can be easily applied to a variety of food products.<\/p>\n\n\n\n<p>In this context, the aim of a <strong>recent study<\/strong>, carried out by a group of Italian researchers (Rossetti et al., 2025), was to explore the formulation and development of a plant-based preparation that could be packaged in a spray can to be whipped upon dispensing. The resulting mousse should be <strong>easy to spray<\/strong>, maintain its foam structure during consumption, have a <strong>neutral taste<\/strong> (which can be supplemented with other ingredients depending on the intended use) and remain <strong>stable <\/strong>at room temperature.<\/p>\n\n\n\n<p>For the experiment, various formulations were devised and tested using different types of fats (cocoa butter, palm oil, coconut oil), sugars (sucrose, maltodextrin, inulin), proteins and emulsifiers (soya, bamboo fibre, flax fibre, citrus fibre, pea flour) to understand their technological impact and synergistic effect. The samples were prepared using pilot-scale equipment and then dispensed via a siphon: physical analyses (pH, colour, particle size distribution, double compression) and rheological analyses (viscosity and viscoelasticity) were carried out before and after dispensing to assess the limitations and strengths of the products.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\">  <strong>Subscribe to Macchine Alimentari to continue reading<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The results of a study show that cocoa butter is the most effective fat in terms of maintaining structure, although it has a significant impact on sensory perception<\/p>\n","protected":false},"author":3836,"featured_media":237823,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[21971,21970,20696,21969],"tipologia":[],"coauthors":[20682],"class_list":["post-237822","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-bamboo-fibres","tag-cocoa-butter","tag-packaging","tag-spray-mousse"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>An innovative spray mousse for use in confectionery - Alimentibevande.it<\/title>\n<meta name=\"description\" content=\"I risultati di uno studio dimostrano che il burro di cacao \u00e8 il grasso pi\u00f9 performante in termini di 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