Whipped oil stabilised by surfactant crystals-Reference-Cited by-同舟云学术

Whipped oil stabilised by surfactant crystals

Published:2016 Issue:4 Volume:7 Page:2621-2632
ISSN:2041-6520
Container-title:Chemical Science
language:en
Short-container-title:Chem. Sci.

Author:

Binks Bernard P.¹²³⁴,Garvey Emma J.¹²³⁴,Vieira Josélio⁵⁶⁴

Affiliation:

1. Department of Chemistry

2. University of Hull

3. Hull

4. UK

5. Nestlé Product Technology Centre

6. York

Abstract

We describe a protocol for preparing very stable air-in-oil foams containing surfactant crystals starting from a one-phase solution of a fatty acid in a vegetable oil. On cooling, plate-like crystals form which adsorb at air bubble surfaces after aeration of the mixture. Such foams can be destabilised by gradual warming leading to crystal melting and bubble coalescence.

Funder

Biotechnology and Biological Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2016/SC/C6SC00046K

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