Aeration

Products like sponge cake, marshmallow or mousse are aerated and therefore foam formation and stabilization are important. The surface tension of water makes it difficult to disperse and retain air in a product.
The presence of fatty materials has a destabilizing effect on aqueous foams. If the fat in the emulsion is properly emulsified it will not interfere with the film around the air bubble. Sucrose esters with a hydrophilic character, HLB value (6-15) are well equipped for aeration and can stabilize the fat globule as well.

Table 1: Effect of different Sucrose Esters on Foam Characteristics