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Effect of surfactant composition on aeration characteristics and stability of foams in aerated food products



Effect of surfactant composition on aeration characteristics and stability of foams in aerated food products



Journal of Food Science 67(8): 3080-3086



We studied the synergistic effect of surfactants (propylene glycol stearate, triglycerol stearate, sucrose stearate) on aeration characteristics and long-term stability of aerated mesophase. It was observed that bubble size and volume of air incorporated (overrun) depend to a small extent on the dynamic film tension and to a greater extent on the viscosity of the mesophase, both properties being functions of surfactant chemistry and concentration.

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Accession: 003735622

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DOI: 10.1111/j.1365-2621.2002.tb08862.x


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