Nestle

Last updated January 31, 2026

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Surfactant foam matrix composition: NestleRecent Research Landscape

Uncontrolled bubble coalescence in frozen matrices leads to poor texture and rapid melting. These ingredients stabilize the gas-liquid interface to maintain structural integrity during thermal cycling.

What technical problems is Nestle addressing in Surfactant foam matrix composition?

Inadequate foam stability and volume

(4)evidences

Liquid creamers in aerosol packaging often suffer from rapid bubble coalescence or drainage. Maintaining structural integrity after dispensing ensures a desirable consumer experience and product longevity.

Insufficient foam volume stability

(4)evidences

Frozen aerated matrices suffer from phase separation and bubble collapse during thermal cycling. Maintaining structural integrity prevents texture degradation and volume loss in food products.