Retracted Article: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers

A. R. Patel

doi:10.1039/C7FO00187H

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Retracted Article: Stable ‘arrested’ non-aqueous edible foams based on food emulsifiers†

A. R. Patel

‡§^a

Author affiliations

^a Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
E-mail: ashok.2510@gmail.com, ashok.patel@inl.int

Abstract

Stable oil foams with structured air–oil interfaces and high overrun (φ_air ≫ 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.