Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-25517
Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: Effect of particle characteristics and foaming parameters on resulting foam quality and stability
Authors: Rüegg, Ramona
Schmid, Tamara
Hollenstein, Lukas
Müller, Nadina
et. al: No
DOI: 10.1016/j.lwt.2022.113859
10.21256/zhaw-25517
Published in: LWT - Food Science and Technology
Volume(Issue): 167
Issue: 113859
Issue Date: 15-Sep-2022
Publisher / Ed. Institution: Elsevier
ISSN: 0023-6438
Language: English
Subjects: Food foam; Particle property; Shear rate; Gas fraction; Median bubble size; Drainage
Subject (DDC): 664: Food technology
Abstract: In this study, the effects of ten different food-grade particles on bubble quality and stabilization of particle-stabilized food foams in batch and continuous foaming with and without polyglycerol ester (PGE) as an emulsifier were investigated. Particle properties, such as contact angle and porosity, and varying process parameters, such as shear rate and gas fraction, were assessed with respect to their impact on bubble size x50,0, bubble size distribution width and drainage. The smallest bubble size x50,0 in foams without PGE could be achieved with banana powder (88 μm), calcium carbonate (89 μm) and microcrystalline cellulose (79 μm) particles. In comparison, the smallest size in the reference without particles were 105 μm. Combining the use of particles with PGE further reduced bubble size by up to 57% and drainage by up to 100%. Increasing the shear rate from 4922 s−1 (35 μm) to 9844 s−1 (14 μm) resulted in smaller mean bubble sizes and significantly narrower bubble size distributions whereas no distinct correlation between gas fraction and resulting bubble size was found. This study shows that using suitable particles in combination with an optimized foaming process promotes both bubble quality and the stability of foams.
Further description: Highlights: • Use of particles without emulsifier reduced median bubble size and improved foam stability. • Combining PGE emulsifier and particles resulted in higher foam stability. • Particularly low drainage was observed in particle stabilized foams using banana powder. • Increases in particle size and wetting angle correlated with reduced drainage. • High shear rates were strongly associated with narrower bubble size distributions.
URI: https://digitalcollection.zhaw.ch/handle/11475/25517
Fulltext version: Published version
License (according to publishing contract): CC BY 4.0: Attribution 4.0 International
Departement: Life Sciences and Facility Management
Organisational Unit: Institute of Computational Life Sciences (ICLS)
Institute of Food and Beverage Innovation (ILGI)
Published as part of the ZHAW project: PiFoBake: Mechanisch und thermisch hochstabile partikelstabilisierte Schäume für die Anwendung in glutenfreien Backwaren
Appears in collections:Publikationen Life Sciences und Facility Management

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