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Ultra-stable self-foaming oils

Binks, Bernard P.; Marinopoulos, Ioannis

Authors

Ioannis Marinopoulos

Abstract

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.

Journal Article Type Article
Publication Date 2017-05
Journal Food research international
Print ISSN 0963-9969
Electronic ISSN 1873-7145
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 95
Pages 28-37
Institution Citation Binks, B. P., & Marinopoulos, I. (2017). Ultra-stable self-foaming oils. Food Research International, 95, 28-37. https://doi.org/10.1016/j.foodres.2017.02.020
DOI https://doi.org/10.1016/j.foodres.2017.02.020
Keywords Whipping; Saturated fat; Crystals; Oil foam; Temperature-responsive
Publisher URL http://www.sciencedirect.com/science/article/pii/S0963996917300820
Copyright Statement ©2018, Elsevier. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
Additional Information Authors' accepted manuscript of article published in: Food research international, 2017, v.95.

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Copyright Statement
©2018, Elsevier. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/




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