Food foams have been known since the introduction of soufflés in the late 18th century. Today the food industry offers a wide range of foam-based foods, including meringues, whipped cream, marshmallows and sauces. Foams offer a lighter texture than, say, a thick sauce, and can be obtained by adding hydrolysed milk or hydrolysed protein to your recipe.

Once made, the foam remains fragile, and it is often necessary to add a stabilizing agent. Traditional stabilizers include sugar, gelatin and agar jelly.

Today, foaming agents are widely used in the food industry. They serve two purposes: firstly to assist in producing the foam, and secondly to stabilize it.

Armor Proteines has developed a wide range of functional ingredients, including hydrolysed milk and hydrolysed protein, designed to assist in the manufacture of many chocolate and confectionery products. These include all types of chocolate (white, milk and dark), chocolate bars, caramels and biscuits.

In particular, our FoamArmorTM product range is a caseinate hydrolysate. Its foaming and swelling properties allow it to improve the texture of many sweet foods such as ultra-fresh, bakery and confectionery products. It also improves the stability and preservation of finished products.

Despite these advantages, using FoamarmorTM has very little impact on cost, compared with traditional ingredients.

Our other products include functional ingredients to improve food texture and the flavor of prepared meals and pastries.

Casein or serum protein hydrolysates used in dietetics or for the ferment culture as a source of nitrogen and amino acids that is easily assimilated.