Skip to main content

Research Repository

See what's under the surface

Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles

Binks, Bernard P.; Muijlwijk, Kelly; Koman, Henriëtte; Poortinga, Albert T.

Authors

Kelly Muijlwijk

Henriëtte Koman

Albert T. Poortinga



Abstract

© 2016 Elsevier Ltd The aim of this study was to investigate the possibility of stabilising foam bubbles in water by adsorption of calcium carbonate (CaCO 3 ) particles. Because CaCO 3 is hydrophilic and not surface-active, particles were hydrophobised in situ with several emulsifiers. The used emulsifiers were food-grade and negatively charged at the pH employed. The effect of particle addition on foamability and foam stability of solutions containing either β-lactoglobulin, sodium caseinate, Quillaja, sodium dodecanoate (SD) or sodium stearoyl-2-lactylate (SSL) was studied. It was found that the ability of the emulsifiers to induce surface activity such that the particles are able to adsorb to the air-water interface is related to their structure. The structure needs to consist of a well-defined hydrophobic part and a charged part. Large emulsifiers with a complex structure, such as β-lactoglobulin, sodium caseinate and Quillaja, were able to partially hydrophobise the particles but were not able to act synergistically with the particles to increase the foam stability. Low molecular weight emulsifiers, however, consisting of a single tail with one charged group, such as SD and SSL, adsorbed at the particle surface rendering the particles partially hydrophobic such that they adsorb to the air-water interface. In a subsequent investigation, the pH was changed to a value typical for food products (pH 6–7) and the addition of milk salts on the foamability and foam stability was assessed. Based on these results, the use of food-grade CaCO 3 particles hydrophobised in situ with food-grade surfactants (SD or SSL) to prepare ultra-stable aqueous foams is demonstrated.

Journal Article Type Article
Publication Date Feb 1, 2017
Journal Food hydrocolloids
Print ISSN 0268-005X
Electronic ISSN 1873-7137
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 63
Pages 585-592
APA6 Citation Binks, B. P., Muijlwijk, K., Koman, H., & Poortinga, A. T. (2017). Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles. Food Hydrocolloids, 63, 585-592. https://doi.org/10.1016/j.foodhyd.2016.10.002
DOI https://doi.org/10.1016/j.foodhyd.2016.10.002
Keywords Food, Pickering, Particles, Surfactant, Protein, Surface activation
Publisher URL http://www.sciencedirect.com/science/article/pii/S0268005X16305227
Additional Information This article is maintained by: Elsevier; Article Title: Food-grade Pickering stabilisation of foams by in situ hydrophobisation of calcium carbonate particles; Journal Title: Food Hydrocolloids; CrossRef DOI link to publisher maintained version: http://dx.doi.org/10.1016/j.foodhyd.2016.10.002; Content Type: article; Copyright: © 2016 Elsevier Ltd. All rights reserved.

Files



You might also like



Downloadable Citations