Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insight into their relations based on microstructure, rheology and tribology
Oleofoams and emulsion foams stabilized by sodium stearoyl lactylate: Insight into their relations based on microstructure, rheology and tribology
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DOI：
10.1016/j.foodhyd.2022.108317
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发表时间：
2022-11-25
影响因子：
10.7
通讯作者：
Meng, Zong
中科院分区：
文献类型：
--
作者：
Du, Liyang;Meng, Zong
本文以硬脂酰乳酸钠（SSL）为原料，设计并制备了三种具有高膨胀率和良好成型性能的含油泡沫材料，包括油泡沫（OF）、W/O和O/W乳化凝胶泡沫（EGFs）。虽然水滴的引入影响了晶体的尺寸和分布，但基于SSL的OF和W/O EGFs的稳定性取决于O-A界面处的晶体吸附和连续油相中的粘度增加的组合，而由SSL晶体稳定的油滴的密集聚集堵塞在气泡之间的通道中负责O/W EGFs的稳定性和强度的增强。特别令人感兴趣的是，在油连续泡沫中引入集中的气泡大大增加了凝胶体系的强度。此外，泡沫的类型和含水量影响质地和流变性能。三相的存在为发泡体系提供了更多的长度尺度，并通过修改各种结构单元实现了更精细的性能控制。摩擦学性能评价结果表明，所有泡沫均具有较好的润滑性能，COF值较低，且凝胶与泡沫的润滑性能存在明显差异，尤其是油连续泡沫，其中密集气泡对摩擦学性能影响显著。特别是水连续泡沫的性质与乳状液密切相关，水相的润滑能力占主导地位，形成油膜的补片可以提高水相的润滑能力。本研究将有助于进一步设计理想的应用性能，促进充气食品产品的创新开发。
Herein, three types of oil-containing foams, including oleofoams (OF), W/O and O/W emulsion gel foams (EGFs), with high overrun and desirable shaping properties were designed and prepared with sodium stearoyl lactylate (SSL). SSL-based OF and W/O EGFs were stabilized depending on the combination of the crystal adsorption at the O-A interface and viscosity enhancement in the continuous oil phase though the introduction of water droplets influenced the crystal size and distribution, while the dense assembly of oil droplets stabilized by SSL crystals jammed in the channels between bubbles was responsible for the stability and the enhancement in the strength of O/W EGFs. Of particular interest was that the introduction of concentrated air bubbles in oil-continuous foams greatly increased the strength of gel systems. Moreover, the type and water content of foams impacted both the texture and the rheology properties. The presence of three phases gave more length scales to the foaming systems and allowed finer property control through modifying various structural units. Tribological evaluation indicated that all foams had better lubrication properties with lower COF values, and there were obvious differences in the lubrication performance between gels and foams, especially for oil-continuous foams in which dense bubbles exerted influence significantly on the tribological behaviors. Particularly, the property of water-continuous foams was closely linked to emulsions, and the water phase dominated the lubrication ability which could be enhanced by forming patcher of oil films. This work would benefit further to design desired application properties and facilitate innovative development of aerated-foods products.