On p. 3777 A. R. Patel, K. P. Velikov et al. present a surfactant-free food-grade approach to generate complex multiphase systems (foamulsions) with a high oil-volume fraction (φoil=0.5) stabilized by molecular complexes of two food-grade materials (methylcellulose and tannic acid). Enhanced stability of the foams in the presence of a high amount of oil is likely due to the increased bulk viscoelasticity of the dispersions caused by the jamming of oil droplets around the air bubbles. The preferred localization of the oil in the foam phase is exploited to generate intensely colored foams by the incorporation of oil-soluble colorants, thus providing an interesting alternative to solve a long-standing problem of generating richly colored stable foams. Further, due to the temperature-dependent gelling of the molecular complexes and the consequent coalescence of densely-packed oil droplets, the foamulsions show temperature responsiveness by quickly destabilizing at 65 °C. This interesting functional property of the generated foamulsion can find important applications in washing operations and oil and material recovery processes, where stabilization and controlled destabilization of foams is desired.
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