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The function of alpha-crystalline emulsifiers on expanding foam surfaces

Richardson, Gisela LU ; Bergenståhl, Björn LU ; Langton, M; Stading, M and Hermansson, A M (2004) In Food Hydrocolloids 18(4). p.655-663
Abstract
The expanding capacity and the stabilizing function of an alpha-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 theological measurements. 0.2-10% (w/w) emulsifier, either a polyglycerol ester mixed with monoglycerides (PGE/MG) in alpha-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... (More)
The expanding capacity and the stabilizing function of an alpha-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 theological measurements. 0.2-10% (w/w) emulsifier, either a polyglycerol ester mixed with monoglycerides (PGE/MG) in alpha-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 mum). With oleate, the bubbles became much larger (5-25 mum) 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 alpha-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. (C) 2003 Elsevier Ltd. All rights reserved. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
α-gel, Emulsifier, Foam, Expansion
in
Food Hydrocolloids
volume
18
issue
4
pages
655 - 663
publisher
Elsevier
external identifiers
  • wos:000221446800015
  • scopus:2142728604
ISSN
0268-005X
DOI
10.1016/j.foodhyd.2003.11.003
language
English
LU publication?
yes
id
d58d30a1-be59-4205-9ec3-7eba86502c58 (old id 139333)
date added to LUP
2007-07-19 10:31:08
date last changed
2017-08-27 04:20:42
@article{d58d30a1-be59-4205-9ec3-7eba86502c58,
  abstract     = {The expanding capacity and the stabilizing function of an alpha-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 theological measurements. 0.2-10% (w/w) emulsifier, either a polyglycerol ester mixed with monoglycerides (PGE/MG) in alpha-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 mum). With oleate, the bubbles became much larger (5-25 mum) 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 alpha-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. (C) 2003 Elsevier Ltd. All rights reserved.},
  author       = {Richardson, Gisela and Bergenståhl, Björn and Langton, M and Stading, M and Hermansson, A M},
  issn         = {0268-005X},
  keyword      = {α-gel,Emulsifier,Foam,Expansion},
  language     = {eng},
  number       = {4},
  pages        = {655--663},
  publisher    = {Elsevier},
  series       = {Food Hydrocolloids},
  title        = {The function of alpha-crystalline emulsifiers on expanding foam surfaces},
  url          = {http://dx.doi.org/10.1016/j.foodhyd.2003.11.003},
  volume       = {18},
  year         = {2004},
}