Stability of foams containing proteins, fat particles and nonionic surfactants

Abstract

The foamability of aqueous suspensions of proteins and fat particles containing different nonionic surfactants relevant to ice cream mix, through which air is continuously bubbled in a foam column, is investigated in terms of the growth of the foam until steady state is reached. Less water-soluble but more oil-soluble Spans 20, 80 and 85 (monolaurate, monooleate and trioleate of Sorbitan) reduced significantly the steady-state foam height and hence the foamability by enhancement of bubble coalescence. In contrast, highly water-soluble Tweens 20 and 80 increased only slightly the steady-state height of the foams as compared to that obtained using surfactant-free suspension. However, moderately water- and oil-soluble Tween 85 (polyoxyethylene sorbitan trioleate) decreased the foamability more significantly than the Spans. The bubbles are found to be small and coalesce relatively fast at the bulk air interface. The bridging of the fat particles by the three oleates could weaken the protein and fat network thereby reducing the elasticity of the air–aqueous phase interface. This is corroborated by the lowest interfacial elasticity measured using a biconical disc oscillatory rheometer. The stability of the foams formed is also determined by measuring the decrease in foam height and increase in mean bubble diameter with time after stopping the air flow. The results are found to verify a published theoretical model, which enabled to determine the parameters controlling foam stability. The Spans reduced the foam stability as the bubbles coalesced rapidly with bulk air. In contrast, the Tweens increased the foam stability as the bubbles coalesced very slowly. The increase of foam stability by Tween 85 under quiescent conditions is consistent with the measured high interfacial shear viscosity.