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Whipped oil stabilised by surfactant crystals

Binks, Bernard P.; Garvey, Emma J.; Vieira, Josélio

Authors

Emma J. Garvey

Josélio Vieira



Abstract

We describe a protocol for preparing very stable air-in-oil foams starting with a one-phase oil solution of a fatty acid (myristic acid) in high oleic sunflower oil at high temperature. Upon cooling below the solubility limit, a two-phase mixture consisting of fatty acid crystals (length around 50 μm) dispersed in an oil solution at its solubility is formed which, after whipping, coat air bubbles in the foam. Foams which do not drain, coalesce or coarsen may be produced either by increasing the fatty acid concentration at fixed temperature or aerating the mixtures at different temperatures at constant concentration. We prove that molecular fatty acid is not surface-active as no foam is possible in the one-phase region. Once the two-phase region is reached, fatty acid crystals are shown to be surface-active enabling foam formation, and excess crystals serve to gel the continuous oil phase enhancing foam stability. A combination of rheology, X-ray diffraction and pulsed nuclear magnetic resonance is used to characterise the crystals and oil gels formed before aeration. The crystal-stabilised foams are temperature-sensitive, being rendered completely unstable on heating around the melting temperature of the crystals. The findings are extended to a range of vegetable oil foams stabilised by a combination of adsorbed crystals and gelling of the oil phase, which destabilise at different temperatures depending on the composition and type of fatty acid chains in the triglyceride molecules.

Journal Article Type Article
Publication Date Apr 1, 2016
Journal Chemical science
Print ISSN 2041-6520
Electronic ISSN 2041-6539
Publisher Royal Society of Chemistry
Peer Reviewed Peer Reviewed
Volume 7
Issue 4
Pages 2621-2632
Institution Citation Binks, B. P., Garvey, E. J., & Vieira, J. (2016). Whipped oil stabilised by surfactant crystals. Chemical science, 7(4), 2621-2632. https://doi.org/10.1039/c6sc00046k
DOI https://doi.org/10.1039/c6sc00046k
Keywords Whipped oil
Publisher URL http://pubs.rsc.org/en/Content/ArticleLanding/2016/SC/C6SC00046K?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+rss%2FSC+%28RSC+-+Chem.+Sci.+latest+articles%29&utm_content=Google+UK#!divAbstract
Additional Information This is a copy of an open access article published in Chemical science, 2016, v.7 issue 4.

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Copyright Statement
©2016 Royal Society of Chemistry. This article is licensed under a Creative Commons Attribution 3.0 Unported Licence.







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