L'Oréal Research and Innovation, 93400 Saint-Ouen, France.
L'Oréal Research and Innovation, 93400 Saint-Ouen, France.
Food Chem. 2020 Dec 15;333:127403. doi: 10.1016/j.foodchem.2020.127403. Epub 2020 Jul 2.
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.
基于油凝胶的油泡沫通过在气泡表面和整体存在的结晶颗粒来稳定。结晶颗粒的大小是稳定油泡沫的一个重要参数。制备工艺（冷却和剪切速率）可以调节其性质。本研究的目的是确定改变长链脂肪酸和脂肪醇之间的重量比（R）对油泡沫的影响。对于存在混合晶体的两种最佳重量比 R = 7:3 和 R = 8:2，在膨胀率、泡沫硬度和泡沫稳定性方面产生了最好的泡沫。R 不仅影响晶体尺寸，还影响油凝胶中存在的结晶颗粒数量。混合晶体有助于产生和稳定泡沫。我们强调了油凝胶稳定性与其硬度之间的关系与其产生的油泡沫性能之间的关系。
