Effect of particle characteristics and foaming parameters on resulting foam quality and stability

In this study, the effects of ten different food-grade particles on bubble quality and stabilization particle-stabilized food foams in batch continuous foaming with without polyglycerol ester (PGE) as an emulsifier were investigated. Particle properties, such contact angle porosity, varying process parameters, shear rate gas fraction, assessed respect to their impact size x50,0, distribution width drainage. The smallest x50,0 PGE could be achieved banana powder (88 ?m), calcium carbonate (89 ?m) microcrystalline cellulose (79 particles. comparison, reference 105 ?m. Combining use further reduced by up 57% drainage 100%. Increasing from 4922 s?1 (35 9844 (14 resulted smaller mean sizes significantly narrower distributions whereas no distinct correlation between fraction resulting was found. This study shows that using suitable combination optimized promotes both stability foams.