A short overview of bubbles in foods and chocolate.

The incorporation of bubbles in foods has created a positive market response from consumers since their first introduction over 70 years ago and has resulted in an expanding market over this period. However, although the physics and chemistry of most ingredients in commercial food products are reasonably well understood, the behaviour of bubbles in foods are much less established and their behaviour not fully appreciated. In fact, bubbles are perhaps the least studied of all food ingredients even though aeration is still one of the fastest growing unit operations in processing. Although many of these manufactured aerated food products are perceived as lighter with lower calorific values, problems in manufacturing remain even today and it is generally difficult to optimize the size, the size distribution, the deviation the from spherical shapes and the stability of the bubbles during the different stages of the processing. In this review, we discuss the dispersion of the various food ingredients and the different processes involved in introducing bubbles into the melt, producing well dispersed multiphase systems. The second part of this review focusses on aerated chocolate and the above aspects are particularly important and are discussed in some detail since it has been well established that the bubble size and size distribution can influence the texture, the mouthfeel, the crispness, the melting temperature, and the brittleness of the product. Understanding the science involved in the transformation from the liquid state containing dispersed bubbles to a solid chocolate foam, stabilization of the bubbles and the control of the bubble size are highlighted. Although CO2 is usually used to generate bubbles in chocolate, several different gases including N2O, Ar and N2 have also been evaluated. One of the research aims of food companies is to improve control over the stability of the systems. This has been investigated with respect to drainage, by carrying out experiments under zero gravity conditions.

Density-Driven Flows in Evaporating Binary Liquid Droplets.

In the evaporation of microlitre liquid droplets, the accepted view is that surface tension dominates and the effect of gravity is negligible. We report, through the first use of rotating optical coherence tomography, that a change in the flow pattern and speed occurs when evaporating binary liquid droplets are tilted, conclusively showing that gravitational effects dominate the flow. We use gas chromatography to show that these flows are solutal in nature, and we establish a flow phase diagram demonstrating the conditions under which different flow mechanisms occur.

Magnetic Levitation Stabilized by Streaming Fluid Flows.

We demonstrate that the ubiquitous laboratory magnetic stirrer provides a simple passive method of magnetic levitation, in which the so-called "flea" levitates indefinitely. We study the onset of levitation and quantify the flea's motion (a combination of vertical oscillation, spinning and "waggling"), finding excellent agreement with a mechanical analytical model. The waggling motion drives recirculating flow, producing a centripetal reaction force that stabilized the flea. Our findings have implications for the locomotion of artificial swimmers and the development of bidirectional microfluidic pumps, and they provide an alternative to sophisticated commercial levitators.

Controlling and characterising the deposits from polymer droplets containing microparticles and salt.

A coffee ring-stain is left behind when droplets containing a wide range of different suspended particles evaporate, caused by a pinned contact line generating a strong outwards capillary flow. Conversely, in the very peculiar case of evaporating droplets of poly(ethylene oxide) solutions, tall pillars are deposited in the centre of the droplet following a boot-strapping process in which the contact line recedes quickly, driven by a constricting collar of polymer crystallisation: no other polymer has been reported to produce these central pillars. Here we map out the phase behaviour seen when the specific pillar-forming polymer is combined with spherical microparticles, illustrating a range of final deposit shapes, including the standard particle ring-stain, polymer pillars and also flat deposits. The topologies of the deposits are measured using profile images and stylus profilometery, and characterised using the skewness of the profile as a simple analytic method for quantifying the shapes: pillars produce positive skew, flat deposits have zero skew and ring-stains have a negative value. We also demonstrate that pillar formation is even more effectively disrupted using potassium sulphate salt solutions, which change the water from a good solvent to a theta-point solvent, consequently reducing the size and configuration of the polymer coils. This inhibits polymer crystallisation, interfering with the bootstrap process and ultimately prevents pillars from forming. Again, the deposit shapes are quantified using the skew parameter.