Variations in foam collapse and thin film stability with constant interfacial and bulk properties

Wierenga, Peter A.; Basheva, Elke Simeonova; Delahaije, Roy J.B.M.

doi:10.1016/j.cis.2023.102845

Cited by 18 publications

(3 citation statements)

References 112 publications

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“…Interfacial properties play a crucial role in plenty of processes such as wetting, 1 foaming, 2,3 emulsification, 4 and catalysis. 5 Therefore, exploring the rules affecting the nature of interfaces, especially the interfacial adsorption layers formed by surfactants, has attracted extensive attention.…”

Section: Introductionmentioning

confidence: 99%

The effect of aromatic side chains on the dilational rheological properties of N-acyltaurate amphiphiles at water–decane interfaces

Zhu,

Xu,

Zhang

et al. 2024

Soft Matter

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Section: Introductionmentioning

confidence: 99%

The effect of aromatic side chains on the dilational rheological properties of N-acyltaurate amphiphiles at water–decane interfaces

Zhu,

Xu,

Zhang

et al. 2024

Soft Matter

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“…Foam stability can be measured by the length of time the foam persists without being destroyed, which depends on the lifetime of the internal films separating the foam cells, i.e., film elasticity [12]. Film elasticity can be defined as the capacity to restore the initial state after a deformation.…”

Section: Introductionmentioning

confidence: 99%

Synergisms between Surfactants, Polymers, and Alcohols to Improve the Foamability of Mixed Systems

Alves,

Magalhães,

Esteves

et al. 2024

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In order to produce detergents with improved performance and good market acceptability, it is crucial to develop formulations with improved foamability and cleaning performance. The use of a delicate balance of surfactants and additives is an appealing strategy to obtain good results and enables a reduction in the amount of chemicals used in formulations. Mixtures of hydrophobically modified linear polymers and surfactants, as well as balanced mixtures with co-surfactants and/or hydrotropes, are the most effective parameters to control foamability and foam stability. In the present study, the effect of the addition of hydrophobically modified linear polymers, nonionic co-surfactants and hydrotropes, and their mixtures to anionic and zwitterionic surfactant aqueous solutions was evaluated. It was found that the presence of the hydrophobically modified polymer (HM-P) prevented the bubbles from bursting, resulting in better stability of the foam formed using zwitterionic surfactant solutions. Also, the surfactant packing was inferred to be relevant to obtaining foamability. Mixtures of surfactants, in the presence of a co-surfactant or hydrotrope led, tendentially, to an increase in the critical packing parameter (CPP), resulting in higher foam volumes and lower surface tension for most of the studied systems. Additionally, it was observed that the good cleaning efficiency of the developed surfactant formulations obtained a higher level of fat solubilization compared to a widely used brand of commercial dishwashing detergent.

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“…They are the commonplace class of materials that give desired structure to a broad range of products, such as meringue, mousses, whipped cream, ice cream and marshmallows. The physicochemical characteristics and large surface area contribute to the instability issues through film drainage and coalescence, and eventually leading to rupture (Wierenga et al, 2023). Proteins are the most common group of ingredients used for foam preparation.…”

Section: Introductionmentioning

confidence: 99%

Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach

Kaya,

Johnson,

Tamura

et al. 2023

J Americ Oil Chem Soc

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Protein foams are common to foods, such as meringue, whipped cream and mousses. Stability is a challenging issue determined by fat and sugar content. We hypothesize that acetyl‐triacylglycerols (acetyl‐TAG) that possess sn‐3 acetate group with high oleic content can provide stability to the foam at reduced sugar concentrations by increasing the surface viscosity and minimizing serum drainage. A fractional factorial Box‐Wilson design was used to investigate the effects of whey protein concentration (WPI) (2–10 wt%), sucrose concentration (SC) (10–30 wt%) and acetyl‐TAG concentration (ATC) (0–1 wt%) on overrun (FO), stability against serum drainage (FD) and surface dilatational rheology. Each response was analyzed by linear regression model fitting and a backward elimination algorithm for significance (α = 0.01). FO was significantly affected (p < 0.01) by WPI and ATC, but not sucrose concentration. The optimum overrun (nearly 700%) was obtained at 9 wt% WPI and 0.6 wt% ATC. Drainage and viscoelastic properties were significantly (p < 0.01) affected by all process variables. Dynamic complex modulus (|E|) as measured using an optical tensiometer was around 30–40 mN/m when acetyl‐TAG was higher than 0.5 wt%. Our findings indicated that the acetyl‐TAG can be used to enhance the stability of protein foams in reduced sugar food products, however, not at high sugar concentrations (30 wt%).

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Variations in foam collapse and thin film stability with constant interfacial and bulk properties

Cited by 18 publications

References 112 publications

The effect of aromatic side chains on the dilational rheological properties of N-acyltaurate amphiphiles at water–decane interfaces

The effect of aromatic side chains on the dilational rheological properties of N-acyltaurate amphiphiles at water–decane interfaces

Synergisms between Surfactants, Polymers, and Alcohols to Improve the Foamability of Mixed Systems

Improving the whey protein foam structures by using novel acetylated triglycerides: A response surface methodology (RSM) approach

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