Whipped oil stabilised by surfactant crystals

Binks, Bernard P.; Garvey, Emma J.; Vieira, Josélio

doi:10.1039/c6sc00046k

Cited by 82 publications

(107 citation statements)

References 48 publications

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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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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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“…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.…”

Section: Interfacial Propertiesmentioning

confidence: 99%

“…The obtained samples had overrun percentages ranging from 47% to 52% and showed excellent storage stability that could maintain the initial foam volume as long as 2 months. It is believed that the foamability and foamstability of oil foams are determined by the phase behavior (solubility boundary) of crystalline stabilizers in the bulk oil (Binks et al, 2016;Chen, Van Damme, & Terentjev, 2009;Gunes et al, 2017;Shrestha et al, 2006b;Shrestha et al, 2006c;Shrestha, Aramaki, Kato, Takase, & Kunieda, 2006a), which can be controlled by altering types and concentrations of stabilizers, foaming temperature, storage temperature, and bulk oil types (Fameau & Saint-Jalmes, 2017). For example, when foaming temperature is well below the solubility boundary, MAGs or DAGs crystallize into particles to stabilize the air bubbles formed upon whipping.…”

Section: Interfacial Propertiesmentioning

confidence: 99%

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

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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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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Whipped oil stabilised by surfactant crystals

Cited by 82 publications

References 48 publications

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

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

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

Spontaneous Oleofoams from Water‐in‐Oil Emulsions

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