Foam stabilized by dispersed surfactant solid and lamellar liquid crystal in aqueous systems of diglycerol fatty acid esters

Shrestha, Lok Kumar; Saito, Emi; Shrestha, Rekha Goswami; Kato, Hiroyuki; Takase, Y.; Aramaki, Kenji

doi:10.1016/j.colsurfa.2006.07.054

Cited by 55 publications

(39 citation statements)

References 32 publications

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“…Qualitatively we can say that upon increasing surfactant concentration by a factor of ten, the induction time decrease nearly by a factor of ten (see ). The present results support the results obtained for diglycerol monomyristate aqueous system in which the induction time decreases monotonously with increasing surfactant concentration 15) . On comparing DST behavior of C 18:1 G 5 and C 18 G 5 with diglycerol monomyristate aqueous system at fixed concentration (0.1 wt%), it is found that the induction time in the latter system is nearly 10 times shorter than the former systems.…”

Section: Surfactant Systemssupporting

confidence: 92%

“…The use of polyglycerol fatty acid esters in foods 3,4) , cosmetics 5,6) , detergents 7) and pharmaceutics 8,9) are increasing day-byday due to its low toxicity and ease of biodegradability. Besides, due to their capability of a-solid formation in water 10,11) or oils 12) , they are mostly desired for the efficient foam and emulsion stabilization purposes [13][14][15] . Many attempts have been made to clarify the functions of the polyglycerol fatty acid esters.…”

Section: Introductionmentioning

confidence: 99%

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Dynamic Surface Tension and Surface Dilatational Elasticity Properties of Mixed Surfactant/Protein Systems

et al. 2008

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We present the study on dynamic surface tension and surface dilatational elasticity properties of dilute aqueous systems of pentaglycerol fatty acid esters (pentaglycerol monostearate, C 18 G 5 , and pentaglycerol monooleate, C 18:1 G 5 ), whey protein, sodium caseinate, and mixed surfactant and protein at room temperature. The adsorption kinetics at the air-liquid interface has been studied by bubble pressure tensiometer and the oscillation bubble (rising drop) method. It has been shown that the dynamic surface tension curve basically presents two-regions; namely induction region and rapid fall region. During the induction time the adsorption is the diffusion-controlled process of amphiphilic surfactant or protein molecules from the bulk of the solution to the interface. Whey protein and sodium caseinate showed longer induction time 10000 ms compared to the surfactant systems, where induction time was estimated to be 1000 ms. However, in both the protein and surfactant systems, the induction time goes on decreasing with increasing the concentrations. The similar behavior was observed in the mixed system, and lower surface tension values were observed at higher concentrations. The fitting of the experimental data to the theoretical equation shows the presence of two relaxation mechanisms of widely different time scale for the adsorption of surfactant or protein molecules at the interface. The relaxation time strongly varies with the concentrations following the power law, and at fixed concentration it was the highest for whey protein and the lowest for C 18:1 G 5 system. The surface dilatational elasticity determined within the frequency range of 0.1 to 1 cycle/s supports the dynamic surface tension data.

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Section: Surfactant Systemssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Dynamic Surface Tension and Surface Dilatational Elasticity Properties of Mixed Surfactant/Protein Systems

et al. 2008

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“…Average particle size measured by the laser diffraction technique is about 60 mm in the precipitated samples and about 20 mm in the other samples. Although a similar trend is also observed in a literature 28) , precise reasons or mechanisms are still unknown.…”

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confidence: 80%

“…The dispersion of lamellar liquid crystalline phase in combination with hydrated solid phase could stabilize the nonaqueous froths for several hours 25) . It has also been found that hydrated solid dispersions themselves are very efficient in emulsion and froth stabilization [26][27][28] . However there is no report on the stabilization of froths by the help of hydrated solid formed in aqueous lysophospholipid system.…”

Section: Introductionmentioning

confidence: 99%

“…These observation immediately remind us the trend observed in the previous section or the correlation with the Hofmeister series. Shrestha et al reported the stabilization of aqueous and nonaqueous froth by the solid or liquid crystal particles of glycerol fatty acid esters 27,28,33,34) . The phase bahavior of the aqueous and nonaqueous system of the glycerol fatty acid esters shows the similar solid phase behavior as observed in the present lysophospholipid system, in which the solid melting tem- perature is almost unchanged with the surfactant concentrations.…”

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confidence: 99%

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Phase Behavior and Froth Stability in a Water/Lysophospholipid System

et al. 2009

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Phase behavior in a water/lysophospholipid system was investigated. A hydrated solid phase is observed at low temperature. Above the melting temperature of the hydrated solid a micellar phase at low surfactant concentration and a liquid crystalline phase at high surfactant concentration were observed. Similarly to poly(oxyethylene)-type nonionic surfactant systems, clouding behavior takes place at high temprature. The concentration of micelle-liquid crystal transition shifts to higher surfactant concentration in acidic or basic condition, but polyhydric alcohol addition does not affect very much on this transition point. The effect of added inorganic salts on the phase behavior was also studied, and the change in melting temperature of the hydrated solid and the cloud point shows a trend of the order of Hofmeister series. At room temperature a solid phase and an aqueous phase are equilibrated and one can obtain rather stable froth by shaking the sample that may be stabilized by the adsorption of solid dispersions on the air-water interface. The effect of inorganic salts on the froth stability in the water/lysophospholipid system was studied. The inorganic salts with salting-out effect improved froth stability.

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Polyglycerol Esters

Norn

2014

Emulsifiers in Food Technology

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Foam stabilized by dispersed surfactant solid and lamellar liquid crystal in aqueous systems of diglycerol fatty acid esters

Cited by 55 publications

References 32 publications

Dynamic Surface Tension and Surface Dilatational Elasticity Properties of Mixed Surfactant/Protein Systems

Dynamic Surface Tension and Surface Dilatational Elasticity Properties of Mixed Surfactant/Protein Systems

Phase Behavior and Froth Stability in a Water/Lysophospholipid System

Polyglycerol Esters

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