Food Foams

Use Cases 

What are the effects of heating and the addition of  hydroxypropylmethylcellulose (HPMC) on the foaming properties of whey protein concentrate ? 

Reference: Strategy for Foaming Improvement of Whey Protein Concentrates by Addition of Hydroxypropylmethylcellulose and Heating: Relation with Interfacial Properties.  Oscar E Perez; Karina Martínez; Cecilio Carrera Sanchez; Juan M Rodriguez Patino; SciForschen 2017, ISSN 2470-6086.

In order to improve the foaming properties of WPC (whey protein concentrate), the application of heat   in combination with HPMC (hydroxypropylmethylcellulose) is tested. Using a foam analyzer (FOAMSCAN™ by TECLIS), the foaming capacity and the stability (characterized from the volume of liquid drained from the foam over time) are characterized.  These experiments allowed to identify the best combination (WPC 1%+E4M 1 × 10-2 % heated ) in terms of the foaming properties. Additional experiments probing the interfacial properties (surface tension, elasticity) of liquid-air interfaces covered with WPC/HPMC mixtures corroborated the forementioned finding. Indeed, WPC 1%+E4M 1 × 10-2 % mixture shows a remarkable elasticity at long times. Moreover, the experiments at the scale of the interface showed an additive or synergistic behavior.

TECLIS product: TRACKER™ automatic drop tensiometer, FOAMSCAN™ foam analyzer

Key words: Whey protein concentrate, foaming capacity, foam stability,   Hydroxypropylmethyl cellulose, kinetics of adsorption, surface dilatational properties.

How do interfacial properties in dairy foams impact the bulk rheology

Reference: Interfacial properties, film dynamics and bulk rheology: A multi-scale approach to dairy protein foams. A. Audebert; A. S.aint-Jalmes; S. Beaufils; V. Lechevalier; C. Le Floch-Fouéré; S. Cox; N. Leconte; S. Pezennec; Journal of Colloid and Interface Science 542 (2019) 222–232.

The effective contribution of interfacial properties to the rheology of foams is not fully understood. In this paper, film dynamics during topological T1 changes in dairy foams is studied in order to connect interfacial properties to protein foam rheology. First, it has been showed that the T1 relaxation time is correlated to the viscoelastic modulus and the interfacial tension at short times that have been characterized with a drop tensiometer (TRACKER™ by TECLIS). As for the correlation between foam properties on the one hand and interfacial properties and film dynamics on the other hand, it has been found that the higher the dimensionless interfacial elasticity, the longer the film relaxation after a T1 event, and the higher the disproportionation rate, the foam storage and loss moduli and the yield stress. These results confirm that the properties at the interfacial scale have an impact on the macro-scale properties, in particular, this study stresses out that the out-of-equilibrium and short time scale value of interfacial visco-elasticity and interfacial tension could be more relevant than ‘‘equilibrium” values to predict foam properties.

TECLIS product: TRACKER™ automatic drop tensiometer

Key words: Foam rheology, interfacial rheology, topological rearrangement, dynamics, whey protein, bulk rheology

What is the impact of gallic acid treatment

on the interfacial and foaming properties of sodium caseinate

Reference: Complexation between sodium caseinate and gallic acid: Effects on foam properties and interfacial properties of foam. F. Zhan; J. Hu; C. He; J. Sun; J. Li; B. Li; Food Hydrocolloids 99 (2020) 105365.

In this paper, the impact of GA (gallic acid) treatment on the adsorption behavior at the air/water interface and foam properties of SC (sodium caseinate) is investigated. At the scale of the foam, the combination between SG and GA resulted in excellent long-term stable foams compared with SG alone. At the scale of the air-water interface, surface tension and surface dilatational rheology experiments have been performed with a drop tensiometer (TRACKER™ by TECLIS). These measurements showed that the addition of GA decreased slightly the surface activity of SG but resulted in a considerable increase of the interfacial viscoelasticity in agreement with the long-term stability observed for SC-GA foams.

TECLIS product: TRACKER™ automatic drop tensiometer

Key words: Sodium caseinate, gallic acid, air/water interface, dynamic surface tension, amplitude sweep, dilatational rheological properties, Lissajous plots, foaming ability, foam stability