Surface-active agents, also known as surfactants, play a crucial role in the foam stability of whipped cream during the food processing industry. These agents help to stabilize the foam by reducing the surface tension between the air and the liquid phase in the whipped cream. This allows for the formation of a stable foam structure that can maintain its shape and consistency over time.There are several ways in which surface-active agents can affect the foam stability of whipped cream:1. Increasing the viscosity of the liquid phase: Surfactants can increase the viscosity of the liquid phase in the whipped cream, which helps to stabilize the foam by making it more resistant to drainage and coalescence.2. Formation of a protective film: Surfactants can form a protective film around the air bubbles in the whipped cream, preventing them from coalescing and maintaining the foam structure.3. Altering the interfacial tension: By reducing the interfacial tension between the air and the liquid phase, surfactants help to stabilize the foam by allowing for a more even distribution of air bubbles throughout the whipped cream.4. Increasing the elasticity of the foam: Surfactants can increase the elasticity of the foam, making it more resistant to deformation and collapse.In the food processing industry, the use of surface-active agents is essential for creating stable whipped cream products that can maintain their foam structure during storage and transportation. Some common surfactants used in whipped cream production include emulsifiers like lecithin and mono- and diglycerides, as well as proteins like casein and whey protein. These agents help to ensure that the whipped cream remains stable and maintains its desired texture and appearance for an extended period.