Fabrication and Characterization of Oleofoams Composed of Tribehenoyl-glycerol: Toward a Stable and Higher Air-content Colloidal System
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- Matsuo Kazuki
- Premier Anti-Aging Co., Ltd.
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- Fujii Yoko
- Graduate School of Integrated Sciences for Life, Hiroshima University
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- Ueno Satoru
- Graduate School of Integrated Sciences for Life, Hiroshima University
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Description
<p>Oleofoams have garnered significant attention in many personal care applications because of their favorable physicochemical properties, including texture and detergency. To explore the potential use of mixtures of high-melting-point fat crystals (tribehenoyl-glycerol [BBB]) and edible oils as low-cost and stable aeration systems, we created oleofoams composed of olive oil and BBB. By whipping the BBB/olive oil oleogels after rapid cooling and subsequent heating, we successfully prepared oleofoams without emulsifier additives. Mixtures of the BBB/olive oil formed oleofoams at BBB concentrations of 4.0-20.0 wt.%. The resultant oleofoams maintained their overrun rates and did not coalesce, even with additional whipping after the overrun rate was maximized. More closely packed bubbles, concentrated bubble size distributions, and stronger interfacial elasticity were attributed to the increasing BBB concentrations, and the thermal results revealed that further heating was required to damage the foam structure. The characteristics of these new oleofoams are closely related to their BBB concentrations, and the observed effects are attributed to the network structure of the thickened crystal layer and enhanced gelling in the oil phase.</p>
Journal
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- Journal of Oleo Science
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Journal of Oleo Science 72 (9), 819-829, 2023
Japan Oil Chemists' Society
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Details 詳細情報について
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- CRID
- 1390015819046434688
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- NII Book ID
- AA11503337
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- ISSN
- 13473352
- 13458957
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- NDL BIB ID
- 033018430
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- PubMed
- 37574284
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- PubMed
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- Abstract License Flag
- Disallowed