What is the term for the process when air is added to a mixture ?

The term for the process when air is added to a mixture is aeration. This technique is commonly used in baking and cooking to improve texture and volume. For example, when whipping cream or beating egg whites, incorporating air creates a lighter and fluffier consistency, which is essential for certain recipes like soufflés or meringues. Aeration can also occur in other mixtures, such as cake batters, where the trapped air expands during baking, contributing to a soft and risen final product.

The process of aeration differs distinctly from fermentation, which involves the conversion of sugars into alcohol or acids by microorganisms, and emulsification, which involves combining two immiscible liquids, such as oil and water, to create a stable mixture. Understanding these differences is crucial for applying the appropriate techniques in food preparation and achieving the desired results in culinary applications.