Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions

Brun, M.; Delample, Mathieu; Harté, Etienne; Lecomte, Sophie; Leal-Calderón, Fernando

doi:10.1016/j.foodres.2014.11.044

Cited by 81 publications

(67 citation statements)

References 27 publications

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“…20 and a full account including the behaviour of other model systems appeared later 21. Stabilisation of rapeseed oil foams by crystals of a commercial surfactant containing a mixture of mono- and diglycerides was reported recently 22. The study however focused on the rheology of the oil phase before foaming and that of the subsequent foam with little mention of the shape, size or structure of the crystals.…”

Section: Introductionmentioning

confidence: 99%

Whipped oil stabilised by surfactant crystals

2016

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Section: Introductionmentioning

confidence: 99%

Whipped oil stabilised by surfactant crystals

2016

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“…In these studies, amphiphilic substances were employed for forming non-aqueous foams in which air bubbles were entrapped by lamella liquid crystal layers. Further studies have reported on non-aqueous foam constructed by liquid oil and air-stabilizing materials using solid particles [25][26][27] and surfactant crystals [28,29]. However, no study of whipped oil using fat crystals has been done.…”

Section: Introductionmentioning

confidence: 99%

Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High‐Melting Fat Crystals

Mishima

Suzuki

Sato

et al. 2016

J Americ Oil Chem Soc

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This paper reports the experimental results of processes used for the formation of whipped oils composed of vegetable oils (salad oil) and high‐melting fat crystals [fully hydrogenated rapeseed oil rich in behenic acid (FHR‐B)]. No emulsifier was added to form this whipped oil. Microprobe FT‐IR spectroscopy, synchrotron radiation microbeam X‐ray diffraction (SR‐μ‐XRD), polarized optical microscopy, and differential scanning calorimetry (DSC) were employed to observe fine fat crystal particles of the most stable polymorph of β (β‐fat crystal), FHR‐B, and their adsorption at the air–oil surface before, during, and after the formation of the whipped oil. The results obtained revealed the following: (1) The preparation of an organogel composed of salad oil and small fibrous β‐fat crystals using a special tempering procedure was a prerequisite for forming whipped oil. (2) The β‐fat crystals were adsorbed at the air–oil surface to encapsulate the air bubbles during the formation process of whipped oil. (3) The values of overrun of the whipped oil reached >200 % after an aeration time of 30 min at 20 °C. (4) The SR‐μ‐XRD experiments demonstrated that the lamellar planes of the β‐fat crystals near the air–oil surface were arranged almost parallel to the air–oil surface plane. The present study provides the first evidence that tiny fat crystal particles may cause aeration in liquid oils without the addition of other whip‐assisting substances such as emulsifier crystals.

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“…Stability against disproportionation (an Ostwald ripening-type coarsening in foams) and coalescence is typically provided by Pickering stabilizers (Hunter et al, 2008). Such materials are typically fat crystals (Gunes et al, 2017;Mishima et al, 2016) or surfactant-induced crystals in the fat structure (Binks et al, 2016;Brun et al, 2015). Such mechanisms are reviewed by Fameau and Saint-Jalmes (2017).…”

Section: Introductionmentioning

confidence: 99%

Spontaneous Oleofoams from Water‐in‐Oil Emulsions

Grizopoulou

Karagiorgou

Karageorgiou

et al. 2020

J Americ Oil Chem Soc

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Spontaneously foaming oil systems have been formulated from water‐in‐oil emulsions by the controlled release and entrapment of gas in emulsified water droplets contained within the oil. The cascade of events leading to their formation is as follows: Two Span 60‐emulsified populations of water droplets, one containing Na2CO3, the other 10% HCl and caseinate, were mixed in miglyol oil; the controlled coalescence of Na2CO3 droplets with the HCl ones served as a microreactor for the pH reduction and the subsequent release of CO2 from Na2CO3; these gas microbubbles were arrested by sodium caseinate, stabilizing a microfoam within the water droplets; these droplets expanded under the rising gas pressure, spontaneously transforming the surrounding oil into a foamy oleogel containing water droplets.

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Stabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions

Cited by 81 publications

References 27 publications

Whipped oil stabilised by surfactant crystals

Whipped oil stabilised by surfactant crystals

Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High‐Melting Fat Crystals

Spontaneous Oleofoams from Water‐in‐Oil Emulsions

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