122 

 

Journal homepage: www.fia.usv.ro/fiajournal 
Journal of Faculty of Food Engineering,  

Ştefan cel Mare University of Suceava, Romania  

Volume XIX, Issue 2- 2020, pag. 122 - 130 

 

 

AERATED CONFECTIONERY:  

PHYSICO-CHEMICAL AND TEXTURAL EVALUATION  

 

Raluca - Olimpia ZIMBRU1, *Sergiu PĂDUREŢ1, Sonia AMARIEI1 

 

1Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania 

sergiu.paduret@fia.usv.ro 

*Corresponding author 

Received 15th April 2020, accepted 25th June 2020 

 
Abstract: The effect of raw materials and production process on stress - relaxation texture 

parameters (hardness, total mechanical work, elastic mechanical work, deformability modulus, 

relaxation and relaxation work) and physico-chemical properties (protein content, fat content, dry 

matter, soluble substances concentration, aw, density and specific volume) of aerated confections were 

investigated in this study. The aeration process of confectionery samples was based on mechanical 

beating, using a six wire whip. According to Pearson’s correlation the samples’ hardness and 

relaxation were positively influenced by the dry matter content (r = 0.943*) and density (r = 0.997**), 

whereas the specific volume had a negative effect (r = -0.982**). The highest soluble substances 

concentration was recorded by the vegetable cream aerated samples; the ANOVA factorial analysis 

showed a significant difference, P < 0.001.  

 

Keywords: stress-relaxation, hardness, confectionery, density, deformability modulus. 

 

 

1. Introduction 
 

There are many food products which 

contain air bubbles or other gases 

distributed in a liquid or solid viscoelastic 

mass, such as: confectionery products or 

other desserts, ice cream, beating cream or 

bread dough. The appearance, textural 

characteristics, sensory properties and 

shelf life of these products are strongly 

affected by the dimensions and 

concentration of bubbles and it is 

important to prevent bubbles’ properties 

changes over time [1]. Aerated confections 

have air trapped and dispersed as small 

bubbles throughout the food matrix, thus 

the density of these products is lower than 

that of nonaerated food products and also 

are frequently more brittle. As a means to 

characterize these products, density’s 

measurements are often used, which can 

vary greatly from 1.1 g/ cm3 (nougat) to 

0.2 g/ cm3 (marshmallows) [2]. The gases 

of greatest relevance used in food 

products’ aeration are represented by: air, 

carbon dioxide, steam, nitrogen, nitrous 

oxide or oxygen, applied separately or in 

different combinations [3]. In the case of 

aerated confectionery products the air is 

trapped in the product structure and can 

accelerate the oxidative changes like fats 

rancidity, vitamins or flavor oxidation and 

thereby reduce the products’ shelf life [4]. 

This process could be diminished or even 

stopped by substituting the air, during the 

whipping stage, with another gas like 

carbon dioxide, nitrogen or nitrous oxide. 

Furthermore, it should be mentioned that 

these aeration agents can also provoke 

some tainting to the products; the aeration 

agents based on nitrogen and carbon 

dioxide can dissolve in the fats and carbon 

http://www.fia.usv.ro/fiajournal
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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 2 – 2020 

 

Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural 

evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 

 

 

 
123 

dioxide is water soluble, which can then 

determine a modification in the products’ 

flavor [5]. Texture is extremely important 

to products acceptability, especially when 

it comes to confectionery and the textural 

parameters of aerated confections are 

influenced to a large extent by the air/gas 

content, although the characteristics of the 

continuous phase imparts some particular 

properties, too [4]. For the mechanical 

beating process various type of whip wire 

have been developed to facilitate aeration 

[6]; first large air bubbles are incorporated 

in the food matrix, but in order to form a 

stable aerated product, these large air 

bubbles must be broken up into smaller 

ones. This occurs in turbulent flow during 

the first phase of mechanic beating 

followed by the second phase of beating 

when the air bubbles are coated by a thin 

layer of fat globules [7]. To the authors 

knowledge there are few studies based on 

the evaluation of aerated confectionery 

products’ texture. Therefore, the purpose 

of this research was to study the influence 

of the raw materials and the production 

process on the stress-relaxation texture 

parameters and also to characterize the 

main physicochemical composition of the 

aerated confections. 

 

2. Matherials and methods 

 

Experimental samples preparation. For 

the aeration process was used a six wire 

whisk whip, the speed was set at an 

approx. 600 rotations/min and the beating 

time was 5 minutes. The raw materials 

used in the production process were: white 

chocolate (Callebaut, Belgium, 36 % fat), 

sugar, yolk, milk, gelatin, 25 % fat 

vegetable cream for A1 and A3 samples 

and 32 % fat dairy cream for A2 and A4 

samples. The production of aerated 

confectionery samples followed the 

procedure described by Zimbru 2020 [8], 

thus A1 and A2 samples were produced by 

incorporation of the mixture of chocolate, 

sugar, yolk, milk and gelatin in the 

whipped vegetable or dairy cream, while 

the A3 and A4 samples were produced by 

the incorporation of the chocolate, sugar, 

yolk and gelatin one at a time in the 

whipped vegetable or dairy cream. 

Physico-chemical analysis. Total protein 

content of aerated samples was determined 

by Kjedahl method [9], the dry matter was 

measure by oven drying method [10] and 

the fat content was carried out using a 

Soxhlet extractor [11]. For water activity 

(aw) was used a water activity meter 

(AquaLab Lite) and for the concentration 

of soluble substances measurements was 

used a Leica Mark II Plus refractometer. 

Also density and specific volume were 

determined [12]. All reagents used were of 

analytical grade. 

Texture evaluation. The stress-relaxation 

compression test was performed at room 

temperature (approx.  20 ºC) on cubic 

samples (30 mm) using a Mark 10-ESM-

301 Texture Analyzer (Mark 10 

Corporation, USA). The compression 

probe was flat (Ø 50 mm), the test speed 

was set at 10 mm/min and the trigger force 

was set at 0.05 N. The sample loading was 

established at 10 mm and the relaxation 

time was 200 seconds. The 

MESUREgauge software was used for 

load (N), deformation (mm) and time (s) 

recording at a reading rate of 10 points per 

second.  Resulting load - deformation and 

load - time curves were used for the 

evaluation of textural parameters like: 

hardness (H, N), total mechanical work 

(Wt, J) calculated as the total area under 

the loading curves, mechanical work of 

elastic deformation (We, J) calculated as 

the area under the unloading curves, the 

loading modulus of deformability (Ed, Pa) 

[13], relaxation (R, N/s) calculated as the 

differences of initial load of relaxation (Fi) 

and the final load of relaxation (Ff) 

reported on relaxation time (trelaxation, s), 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 2 – 2020 

 

Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural 

evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 

 

 

 
124 

(eq.1). The relaxation work (Rw, N·s) was 

calculated as the area under the relaxation 

curves [14]. 

 

(1)  

 

Statistical analysis. The results were  

subjected to analysis of variance ANOVA 

by Statgraphics Centurion XVI (Trial 

Version); the statistical significance being 

set at α = 5%, while Pearson correlation 

was calculated with SPSS 13.0 (SPSS Inc. 

Chicago, IL). 

 

3. Results and discussion 
 

Physico-chemical analysis. The physico-

chemical analysis of aerated confectionery 

samples, respectively the protein, fat, dry 

matter, Brix concentration, water activity, 

density and specific volume are presented 

in Table 1 and we can observe that the 

protein content ranged between 9.55 % - 

11.12 %, the ANOVA analysis highlighted 

this difference based on the ingredients 

used at a level of P< 0.05.  Fat content 

ranged between 15.35 % and  20.18 %; the 

aerated samples based on dairy cream, A2 

and A4, presented a higher fat content than 

A1 and A3 samples, which contain 

whipped vegetable cream. One way 

ANAOVA highlighted this difference at a 

level of P< 0.001. Proteins and fats are of 

great importance in the aeration process of 

confectionery products; in the first phase 

initial large air bubbles are stabilized by 

proteins and as these bubbles are broken 

into smaller sizes they are covered by a 

film of fat globules [15; 7]. The dry matter 

content of aerated confectionery samples 

varied considerably from 52.38 % to 57.72 

%, A4 sample had the highest content and 

according to Nardozza, 2011 [16] in the 

case of some food products the dry matter 

content influences texture properties. 

When it comes to confections, another 

important parameter is represented by 

water activity which has an important role 

in quality control, establishing the shelf-

life of the products and influences texture 

and sensory parameters [17]. Water 

activity of aerated confections is between 

0.826 - 0.848 and according to 

Subramaniam, 2016 [2] foods that show a 

water activity value greater than 0.750 are 

not stable against microbial spoilage. The 

highest soluble substances concentration 

was recorded by the vegetable cream 

aerated samples, while the dairy cream 

aerated samples showed smaller values; 

the ANOVA factorial analysis showed a 

significant difference (P < 0.001). Fixing 

air into the product structure results in a 

decrease of density, obtaining a lighter 

product in terms of calories [18]. The 

samples’ density ranged between 0.400 

and 0.780 g/cm3, A1 and A2 samples 

showing smaller values than A3 and A4 

samples; thus, the one step incorporation 

(first procedure) of the other ingredients in 

whipped vegetable or dairy cream 

introduced and fixed a larger amount of air 

in the product structure. In addition to a 

low density, aerated confections show a 

more fragile texture and a shorter shelf life 

due to the oxidative changes of fats (fats 

rancidity) or vitamins [5]. As regarding the 

specific volume of the analyzed samples, it 

was between 1.28and 2.50 cm3/g; the A1 

and A2 aerated samples presenting higher 

values than A3 and A4 samples. The 

specific volume results were similar to 

those reported for marshmallow 

(2.2cm3/g), whipped cream (1.7-2.5 

cm3/g), cake batter (1.25-1.8 cm3/g) or 

aerated chocolate bar (1.25-1.45cm3/g), but 

smaller than those reported for meringue 

(5.5-6 cm3/g) and sponge cake (3-4 cm3/g) 

[18]. 

 

  

200

fi FF

relaxationt

F
R









Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 2 – 2020 

 

Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural 

evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 

 

 

 
125 

Table 1.  

Physico-chemical parameters of aerated confectionery samples 

 

Different lowercase letters (a–d) in a row show significant differences between the groups (p<0.05). NS – not significant (p > 

0.05), * p < 0.05, ** p < 0.01, *** p < 0.001.  

 

 

Texture properties measurements. 

Figure 1a and 1b shows the stress - 

relaxation and loading - unloading 

compression curves of aerated 

confectionery samples, of which two were 

produced with whipped dairy cream and 

two with vegetable cream, following two 

different procedures. There was observed 

that the aerated samples exhibit both 

elastic and viscous behavior, namely a 

viscoelastic solid behavior, with a decrease 

of stress (required to maintain the strain) 

during time (figure 1b). Based on loading - 

unloading (load-travel) and stress - 

relaxation curves were calculated the 

texture parameters of aerated samples, as 

shown in the Table 2. Hardness (H) values 

were calculated as the force measured at 

the end of loading and express in Newton; 

lower values were measured for A1 (1.92 

N) and A2 (2.7 N) samples, which were 

produced by homogenization of the 

mixture formed from other raw materials 

in beating vegetable or dairy cream. 

Furthermore A1 and A2 samples showed 

lower density values which means that 

these samples are more aerated, containing 

a larger amount of air in the structure, 

leading to lower hardness, while the A3 

and A4 samples showed higher hardness 

and density values which corresponds to a 

less aerated structure. According to 

Campbell, 2016 [3] the mechanical 

strength of solid aerated foods depends on 

the amount of air incorporated into the 

food matrix. In the same way, total 

mechanical work of compression was 

higher in the case of A3 and A4 aerated 

samples, while for A1 and A2 samples 

presented smaller values. The mechanical 

work of elastic deformation (We) 

represents the recoverable energy invested 

in the sample deformation [19] and varies 

from 0.771 to 3.348 ·10-3 Joules, the 

highest value being observed for A4 and 

the lowest for A1 sample. The modulus of 

deformability (Ed) is a measure of food 

material stiffness [13] and it was calculated 

as the slope of the stress - strain curves 

(Figure 1 a), being associated with 

hardness texture parameter [20]. As the 

data shows, the modulus of deformability 

was higher (15.615 KPa) for aerated 

confectionery samples with high hardness. 

Sample Protein Fat 
Dry 

matter 
Brix aw Density 

Specific 

volume 

 [%] [%] [%] ºB - [g/cm3] [cm3/g] 

A1 
11.12a 

(0.70) 

15.35c 

(0.40) 

52.38d 

(0.20) 

25.96a 

(0.28) 

0.836a 

(0.20) 

0.400c 

(0.02) 

2.50a 

(0.15) 

A2 
9.55b 

(0.35) 

20.10a 

(0.52) 

55.01c 

(0.24) 

24.58b 

(0.22) 

0.826a 

(0.15) 

0.520b  

(0.05) 

1.92b 

(0.17) 

A3 
10.83a 

(0.53) 

16.42b 

(0.35) 

56.13b 

(0.19) 

26.14a 

(0.20) 

0.845a 

(0.17) 

0.771a  

(0.07) 

1.30c 

(0.12) 

A4 
9.70b 

(0.40) 

20.18a 

(0.50) 

57.72a 

(0.28) 

24.80b 

(0.50) 

0.848a 

(0.21) 

0.780a 

(0.06) 

1.28c 

(0.10) 

F – ratio 6.66 59.30 285.82 22.68 0.13 32.65 56.25 

P-Value < 0.05 < 0.001 < 0.001 < 0.001 > 0.05 < 0.001 < 0.001 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 2 – 2020 

 

Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural 

evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 

 

 

 
126 

 

 
Fig. 1. Loading - unloading (a) and stress - relaxation (b) curves of aerated confectionery samples:  

A1 (), A2 (), A3 (), A4 ()  

  

a) 

b) 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 2 – 2020 

 

Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural 

evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 

 

 

 
127 

  

From Table 2, it can be seen that the 

relaxation, R, and the relaxation work, Wr, 

of the aerated confectionery samples were 

about 0.0049 - 0.0111 N/s and 233.5 - 

607.8 N·s, which were smaller to those 

reported by Gutt,2014 [14] for fresh meat 

(0.0113 – 0.044 N/s). The samples 

produced by second procedure (A3 and 

A4), which involved the incorporation of 

the raw materials one at a time in the 

beating vegetable or dairy cream presented 

a higher density associated with a less 

aerated structure and showed also a higher 

relaxation and higher relaxation work, 

respectively. 

 
Table 2.  

Texture parameters of aerated confectionery samples 

 

Texture parameters / Sample A1 A2 A3 A4 

Hardness - H [N] 1.92 2.7 4.38 4.680 

Total mechanical work - Wt [·10-3 J] 11.56 10.37 23.28 19.830 

Elastic mechanical work - We [·10-3 J] 0.771 1.703 2.053 3.348 

Modulus of deformability - Ed [KPa] 6.406 9.009 14.614 15.615 

Relaxation - R [N/s] 0.0049 0.0068 0.0099 0.0111 

Relaxation work - Wr [N·s] 233.5 339.6 574.6 607.8 

 

 

Pearson Correlation. Table 3 shows the 

Pearson correlation matrix between 

physico-chemical properties and stress – 

relaxation texture parameters of 

confectionery samples. As regarding the 

physico-chemical properties a negative 

Pearson correlation was recorded between 

fat and protein content (r = -0.996**) and 

also between fat content and Brix 

concentration (r = -0.956*). The specific 

volume of the aerated samples was 

negatively correlated with dry matter (r = -

0.956*) and density (r = -0.988**). Another 

correlation was observed between dry 

matter and density (0.931*). According to 

Pearson correlation matrix the stress-

relaxation texture parameters are highly 

positively connected between them 

(hardness with modulus of deformability, 

relaxation and relaxation work; elastic 

mechanical work being correlated with 

relaxation). The samples’ hardness was 

highly positively influenced by the dry 

matter content (0.943*) and density 

(0.997**); agreeing with Fontana, 2005 

[17], while the specific volume had a 

negative effect on this texture parameter (r 

= -0.982**).  Furthermore, the dry matter 

content positively influenced the We, Ed, 

R and Wr values and density was 

correlated with Ed, R, Wr and Wt. Another 

Pearson correlation was recorded between 

specific volume and Ed, R and Wr stress-

relaxation texture parameter. 

 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 2 – 2020 

 

Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural 

evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 

 

 

 
128 

 
 

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Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 2 – 2020 

 

Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural 

evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 

 

 

 
129 

4. Conclusion 

 

The analyzed aerated confectionery 

products presented both elastic and viscous 

behavior, respectively a viscoelastic solid 

behavior, with a decrease of load during 

time. The A2 and A4 samples based on 

dairy cream presented the highest fat 

content, while the highest soluble 

substances concentration was recorded by 

the vegetable cream aerated samples (A1 

and A3); the ANOVA factorial analysis 

showed a significant difference (P < 

0.001). The stress -relaxation texture 

parameters of aerated confections were 

influenced by the amount of air fixed into 

the product structure (density) and also by 

dry matter content. As regarding the 

samples preparation the one step 

ingredients’ incorporation procedure 

introduced and fixed a larger amount of 

air, resulting in a decrease of density, a 

more fragile texture and also a decrease of 

relaxation and relaxation work. 

 

5. References 
 

[1]. KULMYRZAEV A., CANCELLIERE 
C., and MCCLEMENTSD. J., Characterization 

of aerated foods using ultrasonic reflectance 

spectroscopy. Journal of Food 

Engineering, 46(4), 235-241, (2000). 

[2]. SUBRAMANIAMP., The stability and 
shelf life of confectionery products. In The 

Stability and Shelf Life of Food (pp. 545-573). 

Woodhead Publishing,(2016). 

[3]. CAMPBELL G. M., Aerated foods. In 
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Inc, pp.  51-60 (2016). 

[4]. HARTEL R. W., JOACHIM H., 
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151-185). Springer, Cham,(2018). 

[5]. SUBRAMANIAM P., andWAREING 
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[6]. GETZ C. A., SMITH G. F., TRACY 
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[7]. VAN AKENG. A., Aeration of 
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A: Physicochemical and Engineering 

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[8]. ZIMBRU R.O.,PĂDUREŢS., 
AMARIEIS., Effect of aeration on 

physicochemical, color and texture 

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Ukrainian Food Journal, Volume 9 Issue 199-

110, (2020). 

[9].  SR EN ISO 8968-2:2002, 
Determination of nitrogen content. Block 

digestion method. 

[10].  SR ISO 673-1996, Milk, cream and 
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content. 

[11]. AOAC International, Official methods 
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[12]. SERENO A. M., SILVA M. 
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[13]. BOURNE M., Food texture and 
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[14]. GUTT G., PĂDUREŢ S., AMARIEI 
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parameters used in the analysis of meat 

freshness. Journal of Agroalimentary Prosesses 

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[15]. HAN J., ZHOU X., CAO J., WANG 
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evolution of whipped cream in whipping 

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[16]. NARDOZZA S., GAMBLE J., 
AXTEN L. G., WOHLERS M. W., 

CLEARWATER M. J., FENG J., HARKER F. 

R., Dry matter content and fruit size affect 

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genotypes. Journal of the Science of Food and 

Agriculture, 91(4), 742-748,(2011). 

 

 



Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava 

Volume XIX, Issue 2 – 2020 

 

Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural 

evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 

 

 

 
130 

 
[17]. FONTANAA., Water activity for 
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life. Manufacturing Confectioner, 85(11), 

45,(2005). 

[18]. CAMPBELL G. M.,MOUGEOT E., 
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[19]. BARBOSA-CÁNOVAS G. V., 
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[20]. SERNA COCK L., TORRES 
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	1. Introduction
	4. Conclusion