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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

dc.relation.isnodoublee6e8c3d8-b54b-4b95-a04c-234c4ec9e374*
dc.contributor.authorBRUN, Mathieu
dc.contributor.authorDELAMPLE, Mathieu
dc.contributor.authorHARTE, Etienne
dc.contributor.authorLECOMTE, Sophie
dc.contributor.authorLEAL-CALDERON, Fernando
dc.date.accessioned2020-09-03T08:02:18Z
dc.date.available2020-09-03T08:02:18Z
dc.date.issued2015
dc.identifier.issn0963-9969
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/11008
dc.description.abstractEnThe incorporation of air in vegetable oils is highly sought after as it allows reducing the total fat content, while providing a light and pleasant texture. To meet consumers' requirements, nonaqueous foams must remain kinetically stable for several months and must withstand large deformations and flows. In this paper, we describe the fabrication of air-in-oil foams of outstanding stability, both at rest and under flow, based on the use of crystallizable surfactants (mixture of mono-and diglycerides). The air volume fraction is close to 55%, irrespective of the surfactant concentration. The air bubbles are protected against coalescence and Ostwald ripening by a dense layer of crystals. Moreover, the firmness of the surfactant crystal network formed in the oil bulk is large enough to hinder buoyancy driven phenomena. Finally, we demonstrate that the oil foams can be dispersed in an aqueous phase containing hydrocolloids to form a novel type of material: air-in-oil-in-water (A/O/W,) emulsions. (C) 2014 Elsevier Ltd. All rights reserved.
dc.language.isoen
dc.title.enStabilization of air bubbles in oil by surfactant crystals: A route to produce air-in-oil foams and air-in-oil-in-water emulsions
dc.typeArticle de revue
dc.identifier.doi10.1016/j.foodres.2014.11.044
dc.subject.halChimie/Matériaux
bordeaux.journalFood Research International
bordeaux.page366-375
bordeaux.volume67
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN) - UMR 5248*
bordeaux.hal.laboratoriesInstitut de Chimie & de Biologie des Membranes & des Nano-objets (CBMN, UMR 5248)
bordeaux.institutionUniversité de Bordeaux
bordeaux.institutionBordeaux INP
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Research%20International&rft.date=2015&rft.volume=67&rft.spage=366-375&rft.epage=366-375&rft.eissn=0963-9969&rft.issn=0963-9969&rft.au=BRUN,%20Mathieu&DELAMPLE,%20Mathieu&HARTE,%20Etienne&LECOMTE,%20Sophie&LEAL-CALDERON,%20Fernando&rft.genre=article


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