Spontaneous Oleofoams from Water-in-Oil Emulsions |
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Authors: | Sofia Grizopoulou Maria Karagiorgou Vassilis Karageorgiou Ping Shao Dimitrios Petridis Christos Ritzoulis |
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Affiliation: | 1. Department of Food Science and Technology, International Hellenic University, Sindos Campus, Thessaloniki, 57400 Greece;2. Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, 310014 China |
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Abstract: | Spontaneously foaming oil systems have been formulated from water-in-oil emulsions by the controlled release and entrapment of gas in emulsified water droplets contained within the oil. The cascade of events leading to their formation is as follows: Two Span 60-emulsified populations of water droplets, one containing Na2CO3, the other 10% HCl and caseinate, were mixed in miglyol oil; the controlled coalescence of Na2CO3 droplets with the HCl ones served as a microreactor for the pH reduction and the subsequent release of CO2 from Na2CO3; these gas microbubbles were arrested by sodium caseinate, stabilizing a microfoam within the water droplets; these droplets expanded under the rising gas pressure, spontaneously transforming the surrounding oil into a foamy oleogel containing water droplets. |
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Keywords: | Oleofoam Oleogel Emulsion Microreactor Foam Triggered release |
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