Stabilization of nonaqueous foam with lamellar liquid crystal particles in diglycerol monolaurate/olive oil system

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

“…Similarly, Kunieda et al (2007) reported nonaqueous foams with diglycerides surfactants in organic solvents such as liquid paraffin, or squalene and the foaming properties have been described by the phase behavior (Shrestha, Kaneko et al, 2006). Shrestha et al (2008) studied the nonaqueous foaming properties of diglycerol monolaurate in olive oil and it was found that lamellar liquid crystal…”

“…Following the seminal work of Shrestha et al ( , 2008Shrestha et al ( , 2010, in the present study, we used a food grade surfactant mixture of long-chain mono and diglycerides (E471) to elaborate highly stable foams in rapeseed oil. Such materials may be very useful for practical applications such as shaving creams, whipped creams, toppings, etc.…”

Foaming properties of mixtures of a non-ionic (C12DMPO) and an ionic surfactant (C12TAB)

“…Although the majority of studies deals with single surfactant systems (see [1,2] for an extensive overview), foams stabilized by protein-surfactant mixtures [4][5][6][7], polymer-surfactant mixtures [8,9], alcohol-surfactant mixtures [10][11][12], solid particles [13][14][15][16][17] and liquid crystals [18][19][20] have also been investigated. However, there exists a lack of experimental data and thus a lack of knowledge on the foaming properties of surfactant-surfactant mixtures [21][22][23][24][25][26][27] although studying surfactant mixtures is indispensable in order to understand and to optimize technical products and processes where foam films and foams are involved.…”

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

“…Oil foams, also called oleofoams, non-aqueous foams, or whipped oils, refer to a colloidal dispersion where air bubbles are dispersed in oils (Figure 3d; Heymans et al, 2018), which can be used as low-calorie food products (Gunes et al, 2017) and lubricating oil (Binks, Davies, Fletcher, & Sharp, 2010). Crystalline particles including MAGs (Gunes et al, 2017;Heymans et al, 2018), DAGs (Shrestha, Shrestha, Sharma, & Aramaki, 2008;Shrestha, Shrestha, Solans, Gonzalez, & Aramaki, 2010), TAGs (Binks & Marinopoulos, 2017;Mishima, Suzuki, Sato, & Ueno, 2016), fatty acids (Binks, Garvey, & Vieira, 2016), fatty alcohol (Fameau et al, 2015), and a combination of sucrose ester and lecithin (Patel, 2017d), as well as solid particles such as fluorinated particles (Binks, Johnston, Sekine, & Tyowua, 2015), have been reported to be capable of stabilizing air-oil interface in oil foams. Here, we mainly focus on edible oil foams stabilized by crystalline MAGs and DAGs.…”