Stabilization models of foams prepared from whippable bigels: Crystal absorption and droplet stability

材料科学 化学工程 气泡 结冷胶 结晶 流变学 相(物质) 吸附 微观结构 触变性 聚结(物理) 复合材料 化学 有机化学 物理 食品科学 并行计算 天体生物学 计算机科学 工程类
作者
Zhixiu Guo,Yafang Li,Xinyu Song,Zong Meng
出处
期刊:Food Hydrocolloids [Elsevier BV]
卷期号:147: 109383-109383 被引量:7
标识
DOI:10.1016/j.foodhyd.2023.109383
摘要

In this study, three different types of bigel (O/W, bicontinuous, and W/O) were prepared by mixing gellan gum hydrogel and oleogel structured by beeswax in different proportions, and then the bigel was whipped to obtain bigel-based foams. The microstructure of the foam was observed and two foam stabilization models were found. First, the O/W bigel had a crystalline shell on the surface of the oil droplets, and these droplets could accumulate and be adsorbed on or around the bubble surface. The crystalline shell of droplets in O/W bigel might have a positive effect on droplet adsorption on the bubble surface. Secondly, the foams based on bicontinuous and W/O bigels had a crystalline shell on the surface of the air bubbles. An interesting phase transition phenomenon occurred in the 70% oleogel-containing bicontinuous bigel during the process of whipping, which changed from bicontinuous to W/O structure, using crystallization to wrap the bubbles. The overrun of a series of bigels was determined and it was found that the O/W bigel with 40% oil phase and W/O bigel with 10% water phase had the highest overruns of 163% and 83%, respectively. Combined with rheological analysis and 3D printing, it was found that the 60% oleogel bigel-based foam had a high recovery rate, proving that it had great resistance to shear strain and was very suitable for 3D printing. These bigel-based foams can be used as fat substitutes in the food field to significantly reduce calorie intake.
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