School of Mathematics and Physical Sciences, University of Hull, Hull HU6 7RX, UK.
School of Mathematics and Physical Sciences, University of Hull, Hull HU6 7RX, UK.
Food Res Int. 2017 May;95:28-37. doi: 10.1016/j.foodres.2017.02.020. Epub 2017 Mar 1.
This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/emulsifier. By controlling the temperature on warming from the solid or cooling from the melt, crystals of high melting triglycerides form in a continuous phase of low melting triglycerides. Such crystal dispersions in oil can be aerated to produce whipped oils of high foamability and extremely high stability. The foams do not exhibit drainage and bubbles neither coarsen nor coalesce as they become coated with solid crystals. The majority of the findings relate to coconut oil but the same phenomenon occurs in shea butter, cocoa butter and palm kernel stearin. For each fat, there exists an optimum temperature for foaming at which the solid fat content reaches up to around 30%. We demonstrate that the oil foams are temperature-responsive and foam collapse can be controllably triggered by warming the foam to around the melting point of the crystals. Our hypothesis is given credence in the case of the pure system of tristearin crystals in liquid tricaprylin.
本文研究了一系列脂肪在没有添加发泡剂/乳化剂的情况下的发泡情况。通过控制从固态升温或从熔体冷却时的温度，可以在低熔点甘油三酯的连续相中形成高熔点甘油三酯的晶体。这种油中的晶体分散体可以充气，产生高起泡性和极高稳定性的搅打油。泡沫不会出现排水现象，气泡也不会变粗或聚结，因为它们会被固体晶体覆盖。大多数发现都与椰子油有关，但在乳木果油、可可脂和棕榈仁硬脂精中也存在同样的现象。对于每种脂肪，都存在一个最佳的发泡温度，在此温度下，固体脂肪含量可达 30%左右。我们证明了油泡沫是对温度有响应的，通过将泡沫加热到接近晶体的熔点，可以可控地触发泡沫的坍塌。在三硬脂精晶体在三辛酸甘油酯液体中的纯体系中，我们的假设得到了证实。
