ABSTRACT
Interfacially stabilized nonaqueous lipid-based foams, which we name here oleofoams, are rarely encountered as opposed to the large number of aqueous foams stabilized by molecular or particulate emulsifiers. There is no case well described in the literature with a convincing characterization of the interfacial contribution to oleofoam stability. Methods for filling this gap are described here, which reach out to a large part of the lipid phase diagram. We bring here complete evidence that lipidic crystals made of a high fraction of fully soluble monoglyceride (MG) in oil do not only adsorb at the oil-air interface but also can easily form a jammed, closely packed layer of crystals around the bubbles of a foam produced by whipping (Pickering effect). Very fine bubbles, soft textures, or firmer ones such as for shaving foams could be obtained, with a high air fraction (up to 75%), which is unprecedented. A thin, jammed layer of crystals on bubbles can cause bubbles to retain nonspherical shapes in the absence of bulk effects for times much longer than the characteristic capillary relaxation time for bare bubbles, which is actual evidence for Pickering-type interfacial stabilization. By comparing to foams obtained by depressurization, we show that whipping is necessary for bubble wrapping with a layer of crystals. The origin of high stability against Ostwald ripening at long times is also discussed. Furthermore, we show that these Pickering whipped foams have rheological properties dominated by interfacial or film contributions, which is of high interest for food and cosmetics applications because of their high moduli. This system can be considered to be a model of the crystallization behavior of MG in oil, which is similar to that in many fats. Our methods are very general in the context of lipid-based foaming, in particular, from food materials, and were used in patent applications.
ABSTRACT
Dispersed systems are important in many applications in a wide range of industries such as the petroleum, pharmaceutical and food industries. Therefore the ability to control and non-invasively measure the physical properties of these systems, such as the dispersed phase size distribution, is of significant interest, in particular for concentrated systems, where microscopy or scattering techniques may not apply or with very limited output quality. In this paper we show how reciprocal space data acquired using both 1D magnetic resonance imaging (MRI) and 2D X-ray micro-tomographic (X-ray µCT) data can be analysed, using a Bayesian statistical model, to extract the sphere size distribution (SSD) from model sphere systems and dispersed food foam samples. Glass spheres-in-xanthan gels were used as model samples with sphere diameters (D) in the range of 45µm⩽D⩽850µm. The results show that the SSD was successfully estimated from both the NMR and X-ray µCT with a good degree of accuracy for the entire range of glass spheres in times as short as two seconds. After validating the technique using model samples, the Bayesian sphere sizing method was successfully applied to air/water foam samples generated using a microfluidics apparatus with 160µm⩽D⩽400µm. The effect of different experimental parameters such as the standard deviation of the bubble size distribution and the volume fraction of the dispersed phase is discussed.
ABSTRACT
We have studied the dynamics of the flocculation of poly(styrene-butadiene-acrylic acid) latex suspensions. These suspensions were flocculated by the addition of Ca2+ ions at high concentrations of latex particles. Using diffusing wave spectroscopy and dynamic single light scattering after dilution, we have observed--depending on the pH and on the Ca2+ concentration--several scenarios for flocculation including successive flocculation and deflocculation. This complex behavior reveals that the Ca2+ migration within the shell of the latex is slow in acidic solvent but fast in basic solvent.
