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Effect of Variations in the Fatty Acid Chain of Oligofructose Fatty Acid Esters on Their Foaming Functionality

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Abstract

In this article the effect of variations in the fatty acid chain of oligofructose fatty acid esters (OFAE) on foamability and foam stability is described. First, oligofructose (OF) mono-esters containing saturated fatty acid chains ranging between C4 and C18 were studied. Additionally, a mono-ester containing a C16 mono-unsaturated fatty acid chain and a C12 di-ester were studied. Finally, to investigate the influence of the size of the hydrophilic group, commercially available sucrose esters were studied. The surface tension and surface rheological properties of air/water interfaces stabilized by the esters were determined, as well as the foaming properties of the esters, at a bulk concentration of 0.2 % (w/v). OF mono-esters with intermediate fatty acid chain lengths (C10-C16) were able to migrate quickly to the interface producing foams with small bubbles (0.4 mm), a relatively narrow bubble size distribution, and a high stability. For oligofructose mono-esters containing fatty acids C4 and C8, the bulk concentration of 0.2 % (w/v) was below the CMC, resulting in insufficient surface coverage, and low foamability and foam stability. The OF C18 mono-ester and the OF C12 di-ester were slow to migrate to the interface resulting in low foamability. Despite similar surface tension values, the foam half-life time of OFAE was higher than of the corresponding sucrose esters. OFAE gave higher surface dilatational moduli compared to sucrose esters. Based on the frequency dependence of the modulus and analysis of Lissajous plots, we propose that OFAE may be forming a soft glass at the interface.

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Acknowledgments

This research forms part of the research program of the Dutch Polymer Institute DPI, project #687. The authors want to thank Carmen Boeriu for her contribution to the synthesis of the oligofructose fatty acid esters and Ricarda Enke for her contribution to the functional experiments. Finally, we thank Acatris for supplying the RYOTO sucrose esters.

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Authors and Affiliations

  1. Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands

    Silvia E. H. J. van Kempen, Erik van der Linden & Leonard M. C. Sagis

  2. Dutch Polymer Institute DPI, P.O. Box 902, 5600 AX, Eindhoven, The Netherlands

    Silvia E. H. J. van Kempen

  3. Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands

    Henk A. Schols

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  1. Silvia E. H. J. van Kempen
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  2. Henk A. Schols
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  3. Erik van der Linden
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  4. Leonard M. C. Sagis
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Correspondence to Leonard M. C. Sagis.

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van Kempen, S.E.H.J., Schols, H.A., van der Linden, E. et al. Effect of Variations in the Fatty Acid Chain of Oligofructose Fatty Acid Esters on Their Foaming Functionality. Food Biophysics 9, 114–124 (2014). https://doi.org/10.1007/s11483-013-9324-1

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  • DOI: https://doi.org/10.1007/s11483-013-9324-1

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