Aqueous foam stabilized by dispersed surfactant solid and lamellar liquid crystalline phase

被引:75
作者
Shrestha, Lok Kumar
Acharya, Durga P.
Sharma, Suraj Chandra
Aramaki, Kenji
Asaoka, Hiroshi
Ihara, Keiichi
Tsunehiro, Takeshi
Kunieda, Hironobu
机构
[1] Yokohama Natl Univ, Grad Sch Environm & Informat Sci, Hodogaya Ku, Yokohama, Kanagawa 2408501, Japan
[2] Morinaga Milk Ind Co Ltd, Food Res & Dev Lab, Kanagawa 2288583, Japan
关键词
foamability; foam stability; polyglycerol fatty acid esters; alpha-solid; lamellar liquid crystal;
D O I
10.1016/j.jcis.2006.04.065
中图分类号
O64 [物理化学(理论化学)、化学物理学];
学科分类号
070304 [物理化学]; 081704 [应用化学];
摘要
Foaming properties of dilute aqueous solutions of pentaglycerol monostearate (C(18)G(5)) and pentaglycerol monooleate (C(18:1)G(5)) have been studied at 25 degrees C. The aqueous C(18)G(5) system formed highly persistent foams, which did not rupture for several days. Foamability and foam stability were increased on increasing the surfactant concentration in both C(18)G(5) and C(18:1)G(5) systems. The C(18:1)G(5)/water system showed lower foam stability compared to the C(18)G(5)/water system. Aqueous phase behavior of the C(18)G(5) and C(18:1)G(5) systems showed the dispersion of alpha-solid and L-alpha phase respectively in water rich region at 25 degrees C. Stable foam in the C(18)G(5)/water system was mainly due to the finely dispersed small surfactant solid particles. The average particles diameter of alpha-solid and L-alpha dispersion is found less than 1 mu m and it decreases with increasing surfactant concentration. There is no appreciable difference in the particle size of the alpha-solid and L-alpha dispersion; however, the foam stability differs largely. Foam stabilized by lamellar liquid crystal dispersion in C(18:1)G(5)/water system, is less stable compared to the foam stabilized by the surfactant solid dispersion in C18G5/water system. The foamability and foam stability of the surfactant systems show poor correlation with the dynamic surface tension properties. (c) 2006 Elsevier Inc. All rights reserved.
引用
收藏
页码:274 / 281
页数:8
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