Egg Albumin and Guar Gum Influence on Foam Thixotropy

Abstract

Food foams may be defined as products containing a gaseous phase stabilized in a matrix containing water and proteins. The rheology of a foam can be altered by how the air bubbles inside are organized, its size and shape, allowing a product that was initially fluid to be molded, like marshmallow. Rheology makes possible to understand how these properties are affected using dynamic oscillatory measurements to evaluate the behavior through GЈ and GЉ, and rotational to characterize the product through stress, and viscosity curves under controlled shear stress. These two methodologies combined are useful to analyze thixotropy. Nine formulations containing albumin and gelatin, and five others containing guar gum were evaluated by oscillatory rheology focusing thixotropy determination. Replacing gelatin by guar gum elasticity and thixotropy were increased, improving film stability around the air bubbles. It is possible to say that gelatin can be replaced by guar gum at concentrations of 0.4%, creating a product with a better ability of structure recovery. PRACTICAL APPLICATIONThis study indicated an important role of thixotropic analysis choice to understand the behavior of structure of products like foam. It was tested with three alternatives to get information about thixotropy of the products. It is very important for those who work with rheological analysis and products formulation.Corresponding

Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

“…It can be utilized as stabilizing and thickening agent to form solutions in a broad range of concentrations in several industries such as food, agriculture, cosmetics, textile etc. (Miquelim, & Lannes, 2009). It has been extensively used in a range of applications because of its unique ability to produce viscous solutions with tuneable mechanical properties.…”

Effect of concentration on shear and extensional rheology of guar gum solutions

“…Aqueous guar gum solutions are widely used in food products (e.g. Miquelim and Lannes, 2009;Moreira et al, 2011) at different concentrations as a thickening and stabilising agent (Duxenneuner et al, 2008;Bourbon et al, 2010). In contrast to synthetic polymers, guar gum can form highly viscous solutions at low concentrations (< 1%) which are relatively insensitive to pH, addition of electrolytes and heating (Sittikijyothin et al, 2005).…”

Microfluidics approach to investigate foam hysteretic behaviour

“…Foam rheology and more precisely foam thixotropy or hysteretic behaviour is mainly studied by rheometry (Miquelim and Da Silva Lannes 2009). The two most common tests employed to study how a fluid recovers after deformation are the three-step test and the creep test (Mezger 2014). The three-step test consists of three consecutive stages of rest, deformation and rest.…”