Stable 'arrested' non-aqueous edible foams based on food emulsifiers. Issue 6 (15th March 2017)

• Record Type: Journal Article
• Authors: Patel, A. R.
• Is Part Of: Food & function. Volume 8:Issue 6(2017)
• Page Start: 2115
• Page End: 2120
• Publication Date: 2017-03-15
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c7fo00187h
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Stable oil foams with structured air–oil interfaces and high overrun ( φ air ≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin). Abstract : Stable oil foams with structured air–oil interfaces and high overrun ( φ air ≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin). Advanced microscopy was used to understand the microstructure of these 'arrested' non-aqueous foams which displayed interesting rheological behaviour (yielding and thixotropy). Such complex colloids stabilized by edible ingredients could find important industrial applications in the development of novel textured food products.