Effect of the ratio between fatty alcohol and fatty acid on foaming properties of whipped oleogels

被引：54
作者：
Callau, Marion [1 ]
Sow-Kebe, Koudedji [1 ]
Jenkins, Nina [1 ]
Fameau, Anne-Laure [1 ]
机构：
[1] LOreal Res & Innovat, F-93400 St Ouen, France
来源：
FOOD CHEMISTRY | 2020年 / 333卷
关键词：
Oil foam; Oleogel; Fatty alcohol; Fatty acid; Crystal size; Solid fat content; NONAQUEOUS FOAMS; MOLECULAR RATIO; OIL; STABILIZATION; CRYSTALLIZATION; PARTICLES; CRYSTALS; BUBBLES;
D O I：
10.1016/j.foodchem.2020.127403
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Oil foams that are based on oleogels are stabilized by the presence of crystalline particles at the air bubble surface and in bulk. The size of crystalline particles is an important parameter in oil foam stabilization. The creation process (cooling and shear rate) can tune its properties. The aim of this study was to determine the effect of altering the weight ratio (R) between long chain fatty acids and fatty alcohols on the oil foam. Two optimal weight ratios R = 7:3 and R = 8:2, for which mixed crystals were present, produced the best foams in terms of overrun, foam firmness and foam stability. R not only affected the crystal size, but also the number of crystalline particles present in the oleogel. Mixed crystals help to produce and stabilize the foams. We highlighted that there is a link between the oleogel stability and hardness with their resulting oleofoam properties.
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页数：9
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