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Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers

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Abstract

Stable oil foams with structured air–oil interfaces and high overrun (φair ≫ 0.5) were fabricated using edible emulsifiers (sucrose esters and lecithin). Advanced microscopy was used to understand the microstructure of these ‘arrested’ non-aqueous foams which displayed interesting rheological behaviour (yielding and thixotropy). Such complex colloids stabilized by edible ingredients could find important industrial applications in the development of novel textured food products.

Graphical abstract: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers

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Publication details

The article was received on 06 Feb 2017, accepted on 03 Mar 2017 and first published on 06 Mar 2017


Article type: Communication
DOI: 10.1039/C7FO00187H
Citation: Food Funct., 2017, Advance Article
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    Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers

    A. R. Patel, Food Funct., 2017, Advance Article , DOI: 10.1039/C7FO00187H

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