Particle-stabilized oil foams

Binks, Bernard P.; Vishal, Badri

doi:10.1016/j.cis.2021.102404

Cited by 48 publications

(34 citation statements)

References 48 publications

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“…In fact, adsorbed fat crystals at air/oil interfaces can prevent air diffusion and hence disproportionation of air bubbles. 1 , 2 …”

Section: Resultsmentioning

confidence: 99%

“…Oleofoams are an emerging type of soft matter with remarkable potential for application in pharmaceuticals, cosmetic, care, and food products. 1 , 2 They comprise an oil continuous phase and a dispersed gas phase that is stabilized by adsorbed solid particles or molecular surfactants. In contrast to aqueous foams, their production is more challenging, due to the limited availability of suitable stabilizers for air/oil interfaces.…”

Section: Introductionmentioning

confidence: 99%

“… 3 , 4 Nevertheless, over the last 5 years, some publications appeared, which describe the use of fat crystals to produce oleofoams with a high air volume fraction and outstanding thermodynamic stability, up to several months. 1 , 2 …”

Section: Introductionmentioning

confidence: 99%

“… 9 Most of the research on oleofoams has focused on understanding the relationship between the properties of crystals within the oleogel (size, shape, polymorph) and the resulting foamability and foam stability in the whipped state. 1 , 17 , 20 , 24 …”

Section: Introductionmentioning

confidence: 99%

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Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams

et al. 2022

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Oleofoams are a novel, versatile, and biocompatible soft material that finds application in drug, cosmetic or nutraceuticals delivery. However, due to their temperature-sensitive and opaque nature, the characterization of oleofoams’ microstructure is challenging. Here, synchrotron X-ray microcomputed tomography and radiography are applied to study the microstructure of a triglyceride-based oleofoam. These techniques enable non-destructive, quantitative, 3D measurements of native samples to determine the thermodynamic and kinetic behavior of oleofoams at different stages of their life cycle. During processing, a constant bubble size distribution is reached after few minutes of shearing, while the number of bubbles incorporated keeps increasing until saturation of the continuous phase. Low amounts of solid triglycerides in oleofoams allow faster aeration and a more homogeneous microstructure but lower thermodynamic stability, with bubble disproportionation and shape relaxation over time. Radiography shows that heating causes Ostwald ripening and coalescence of bubbles, with an increase of their diameter and sphericity.

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“…In fact, adsorbed fat crystals at air/oil interfaces can prevent air diffusion and hence disproportionation of air bubbles. 1 , 2 …”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams

et al. 2022

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“…Oil foams have diverse utility in pharmaceutical, food and cosmetic applications. 1,2 While air-oil interfaces are difficult to stabilise with molecular surfactants, 3 various crystallising agents have been found to confer long-term stability to oil foams [2][3][4][5][6][7][8] and novel air-in-oil-inwater systems. 9 Crystals can nucleate and grow both in the bulk oil phase, and directly on the oil-air interface, upon decreasing the temperature of a pre-heated solution.…”

Section: Introductionmentioning

confidence: 99%

Buckling versus crystal expulsion controlled by deformation rate of particle-coated air bubbles in oil

Saha

Pagaud

Binks

et al. 2021

Preprint

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Oil foams stabilized by crystallizing agents exhibit outstanding stability and show promise for applications in consumer products. The stability and mechanics imparted by the interfacial layer of crystals underpin product shelf-life, as well as optimal processing conditions and performance in applications. Shelf-life is affected by the stability against bubble dissolution over a long time scale, which leads to slow compression of the interfacial layer. In processing flow conditions, the imposed deformation is characterized by much shorter time scales. In practical situations, the crystal layer is therefore subjected to deformation on extremely different time scales. Despite its importance, our understanding of the behavior of such interfacial layers at different time scales remains limited. To address this gap, here we investigate the dynamics of single, crystal-coated bubbles isolated from an oleofoam, at two extreme timescales: the diffusion-limited timescale characteristic of bubble dissolution 10,000 s, and a fast time scale characteristic of processing flow conditions, 0.001 s. In our experiments, slow deformation is obtained by bubble dissolution, and fast deformation in controlled conditions with real-time imaging is obtained using ultrasound-induced bubble oscillations. The experiments reveal that the fate of the interfacial layer is dramatically affected by the dynamics of deformation: after complete bubble dissolution, a continuous solid layer remains; while after fast, oscillatory deformation of the layer, small crystals are expelled from the layer. This observation shows promise towards developing stimuli-responsive systems, with sensitivity to deformation rate, in addition to the already known thermo- and photo-responsiveness of oleofoams.

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Oleogels Based on Fatty Acids and Fatty Alcohols

Fameau

Marangoni

2023

Fat Mimetics for Food Applications

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Particle-stabilized oil foams

Cited by 48 publications

References 48 publications

Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams

Application of X-ray Microcomputed Tomography for the Static and Dynamic Characterization of the Microstructure of Oleofoams

Buckling versus crystal expulsion controlled by deformation rate of particle-coated air bubbles in oil

Oleogels Based on Fatty Acids and Fatty Alcohols

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