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The function of ?-crystalline emulsifiers on expanding foam surfaces
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
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2004 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 18, no 4, 655-663 p.Article in journal (Refereed)
Abstract [en]

The expanding capacity and the stabilizing function of an ?-crystalline emulsifier on the bubble surfaces during and after expansion of a sugar foam were examined by volume measurements, confocal laser scanning microscopy (CLSM), freeze-etching and transmission electron microscopy (TEM) and oscillatory rheological measurements. 0.2-10% (w/w) emulsifier, either a polyglycerol ester mixed with monoglycerides (PGE/MG) in ?-gel form or sodium oleate in micellar form, was mixed into a 65% sucrose solution in a specially designed vessel at a pressure of 1-5 bar. The foam produced was expanded to ambient pressure before measurements were made. The total volume of the foam was shown to increase proportionally to the expansion with both emulsifiers. With PGE/MG, small bubbles were produced (1-4 ?m). With oleate, the bubbles became much larger (5-25 ?m) and more coalescence could be observed. The storage modulus of the foam was shown to depend on the bubble sizes, the volume fraction of air and also the emulsifier. The foam stabilized with PGE/MG was stiff at a high concentration of emulsifier, while the micelle forming emulsifier remained more liquid-like. A possible explanation was that the ?-crystalline PGE/MG emulsifier formed aggregates and caused an attractive bridging interaction between the bubbles, which resulted in a higher storage modulus. The micellar oleate did not cause any bubble bridging. © 2003 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2004. Vol. 18, no 4, 655-663 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8596DOI: 10.1016/j.foodhyd.2003.11.003OAI: oai:DiVA.org:ri-8596DiVA: diva2:966469
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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