Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food Products

Dutta, A.; Chengara, Anoop; Nikolov, Alex; Chen, K.; Campbell, Bruce

doi:10.1111/j.1365-2621.2002.tb08862.x

Cited by 20 publications

(6 citation statements)

References 8 publications

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“…This can be probably due to an increase in the consistency in this latter case. In fact, some kind of synergy among foaming agents was also observed and discussed in the literature (Vernon‐Carter et al ., ; Dutta et al ., ; Rajkumar et al ., ). Yet there are no state‐of‐the‐art predictions about the results of multiple foaming agents used together, but this study is in agreement with other studies that recommend the use of an additive mixed with the foaming agent to increase consistency (Akintoye & Oguntunde, ; Dutta et al ., ; Bardenhagen et al ., ; Silva et al ., ; Pinto, ; Soares, ).…”

Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

Chaves

Barreto

Reis

et al. 2013

Int J of Food Sci Tech

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Summary The objective of this work was to characterise the foams of purple Brazilian cherry (Eugenia uniflora L.) pulp made with different additives, aiming at foam‐mat drying. Characterisation was made through analyses of moisture, pH, acidity, soluble solids, density, water activity, colour, total and reducing sugars, protein and ashes. Drying was done at 55 °C for 2 h. Dried Brazilian cherry juice powder was rehydrated for acceptance test. It is concluded that the physicochemical characterisation of fresh Brazilian cherry pulp was satisfactory and was in accordance with the Brazilian standards for agro‐industrial products. Albumin was the best foaming agent that produced a good‐quality powder in a short period. The foam‐mat drying of Brazilian cherry pulp using albumin and Superliga® (Duas Rodas Industrial ltda, Santa Catarina, Brazil) as foaming agents produced a powder with good physicochemical properties and sensory quality and most preferred juice.

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Section: Resultsmentioning

confidence: 99%

Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

Chaves

Barreto

Reis

et al. 2013

Int J of Food Sci Tech

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“…21 As shown in Figs 4 and 5, the control foam had a large volume and the highest liquid drainage. At 6 h after preparation the growth of large bubbles at the expense of smaller ones, known as the Ostwald ripening effect, 27 was observed. The highest foam stability (the lowest syneresis and the highest volume) was found in foams with mesquite seed gum from acid extraction added.…”

Section: Volumementioning

confidence: 99%

Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum

et al. 2004

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To evaluate the potential use of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum, the behaviour of the gum was studied using two extraction methods (alkaline and acid), different pH values, two concentrations (0.2 and 0.4% w/v) and different temperatures. The capacity of the gum to stabilise food foams was also evaluated. The alkaline extraction yield (24.9%) was higher than the acid extraction yield (17.7%). Owing molecular to hydrolysis caused by the acid, acid extraction resulted in a lower protein content. Gum from acid extraction had a higher viscosity than that from alkaline extraction at all temperatures investigated (10, 20, 30, 40, 50 and 60 • C). There were no significant differences between the viscosities of mucilage dispersions at the different values of pH studied (3.0, 4.0 and 5.0). The addition of extracted mesquite gum (obtained by either method and at either concentration studied) to egg white foam provided a higher stability and decreased the liquid drainage and collapse of the foam.

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“…As shown in Figs 4 and 5, the control foam had a large volume and the highest liquid drainage. At 6 h after preparation the growth of large bubbles at the expense of smaller ones, known as the Ostwald ripening effect,27 was observed. The highest foam stability (the lowest syneresis and the highest volume) was found in foams with mesquite seed gum from acid extraction added.…”

Section: Resultsmentioning

confidence: 99%

Preparation and characterization of some new unsaturated polyesters based on 3,6‐bis(methoxymethyl)durene

Tawfik

2001

J of Applied Polymer Sci

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A series of unsaturated polyester resins based on 3,6-bis(methoxymethyl)-durene with different diacids or anhydrides, namely, phthalic anhydride, maleic anhydride, and succinic acid, and different glycols, namely, 1,2-propylene glycol, triethylene glycol, 1,4-cyclohexane diol, and 3,6-bis(benzyloxymethyl)durene, were prepared. Infrared and nuclear magnetic resonance spectra were used to characterize the unsaturated polyester resins obtained qualitatively and quantitatively. The average-number molecular weight (M n ) was determined by end-group analysis. These polyesters were found to cure with styrene at room temperature. The thermal behavior of the styrenated polyesters was studied via thermogravimetrical analysis and differential scanning calorimetry (TGA and DSC).

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Effect of Surfactant Composition on Aeration Characteristics and Stability of Foams in Aerated Food Products

Cited by 20 publications

References 8 publications

Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

Physicochemical and sensory properties of purple Brazilian cherry (Eugenia uniflora, L.) foams

Extraction methods and some physical properties of mesquite (Prosopis chilensis (Mol) Stuntz) seed gum

Preparation and characterization of some new unsaturated polyesters based on 3,6‐bis(methoxymethyl)durene

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