Continuous phase rheology points to paths forward for improving properties of food foams
Continuous phase rheology points to paths forward for improving properties of food foams lead image
In addition to appealing to customers with reduced calories and new appearance, foams contribute to the texture, aroma, and mouthfeel of foods. Understanding the factors that control foam structure and bubble lifetime are crucial for further development, but edible foams are highly complex and their dynamics are poorly understood.
Briceño-Ahumada et al. have provided an overview of the continuous phase rheology for bubbly systems as it pertains to edible foams. The group’s review highlights several recent findings in the field, taking the effects of altering the foam matrix with common biopolymers, gelling particles and oil droplets used in the process.
“The presence of edible foams is increasing not only in the food industry but in homemade preparations,” said author Zenaida Briceño-Ahumada. “Many studies have been conducted with the purpose to obtain stable food foams by playing with the rheological properties of the foam continuous phase.”
Continuous phase media containing bubbles have rheological properties that impact stability and lifetime, which can vary by several orders of magnitude.
Polysaccharides and proteins in foams commonly used in food are called hydrocolloids and slow the flow of continuous phase foams, stabilizing them even without surfactants sometimes.
Recent work has demonstrated methods for creating foams prepared on the basis of soft templates with non-equilibrium structure, allowing for bubbles or droplets to be packed in nontrivial configurations.
“Polymerization or any other solidification of such foams and emulsion gives porous materials with interesting mechanical, acoustic, and other properties,” said author Alesya Mikhailovskaya.
The group aims to continue characterizing the process in which foams are formed, including the effects of the foam matrix structure and its evolution over time.
Source: “The role of continuous phase rheology on the stabilization of edible foams: A review,” by Zenaida Briceño-Ahumada, Alesya Mikhailovskaya, and Jennifer A. Staton, Physics of Fluids (2022). The article can be accessed at https://doi.org/10.1063/5.0078851 .
