Native corn and potato starch as CO2 gas bubble nucleation agent for low-temperature high-pressure foaming applications
Gas bubble nucleation and its control is one of the most important parameters in industrial foaming applications defining the physical and chemical properties of the end product. It is possible to enhance this process by adding gas bubble nucleation supporting agents. In this work, the potency of na...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Elsevier
2022
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/9573585934f14bb989847c987a3b234c |
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| Sumario: | Gas bubble nucleation and its control is one of the most important parameters in industrial foaming applications defining the physical and chemical properties of the end product. It is possible to enhance this process by adding gas bubble nucleation supporting agents. In this work, the potency of native corn and potato starch as bubble nucleating agents for low-temperature high pressure (HP) foaming applications have been evaluated at 30 barg. In a first work step, the physical properties of the starches were assessed using scanning electron microscopy (SEM), Washburn rise method, nitrogen adsorption, Hg porosimetry as well as light scattering and compared to those of talcum, a well know and widely used nucleating agent in non-food systems. Secondly, the effect of the addition of these starch particles on CO2 gas bubble nucleation in highly viscous watery hydroxy-methyl-propyl-cellulose dispersions was determined applying HP rheology. Results of the surface properties evaluation suggested that the investigated native starch particles are suitable natural nucleating agents for HP foaming applications but are less efficient than talcum particles. The critical supersaturation value of a 1 wt% HPMC dispersion was reduced from 2.9±0.4 to 1.1±0.7 and 1.3±0.6 after the addition of 1 wt% corn and potato starch particles, respectively. The applied HP rheology technique developed to measure the critical supersaturation revealed, that the starches can compete with the talcum. These findings also allowed to validate the suitability of HP rheology to investigate gas bubble nucleation under defined shear conditions thus, enabling new insights into the mechanism of this process for low-temperature foaming applications in food and pharmaceutical product systems. |
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