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European Food Research and Technology : Volume 242

European Food Research and Technology : Volume 224

Effect of dispersed particles on instant coffee foam stability and rheological properties

Content Provider	Springer Nature Link
Author	Gmoser, Rebecca Bordes, Romain Nilsson, Gustav Altskär, Annika Stading, Mats Lorén, Niklas Berta, Marco
Copyright Year	2016
Abstract	Properties of instant coffee foam constitute the focus of this study. The coffee, obtained from commercial sources, was dispersed in water at a concentration in the range of standard use. The resulting solution contained a substantial amount of micron and submicron size particles that were filtered with membranes having difference size cut-offs in order to investigate the relationship foam properties—particles size. The foams produced from these solutions have been imaged by confocal laser scanning microscopy, and their moduli and stability have been measured by oscillatory rheology, using an in-house developed rheometric set-up. The results show that particles larger than 0.8 µm have little effect on the reduction of drainage while a clear strengthening effect on the foam was evident. This was a result of their diffusion to the lamellae borders, which increases the viscosity of the liquid–air interface. Particles smaller than 0.2 µm affect bubble coarsening and likely hinder the migration of soluble surface active species to the bubble surface. Particles also participate in the stabilization of the air–water interface, and this affects both the foam stability and mechanical properties. Established models developed for ideal foam systems containing particles are difficult to apply due to the complexity of the system studied. Despite this limitation, these results provide increased understanding of the effect of particles on instant coffee foams.
Starting Page	115
Ending Page	121
Page Count	7
File Format	PDF
ISSN	14382377
Journal	European Food Research and Technology
Volume Number	243
Issue Number	1
e-ISSN	14382385
Language	English
Publisher	Springer Berlin Heidelberg
Publisher Date	2016-06-20
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Instant coffee Rheology Foam microscopy Foamability Particles Surface tension Food Science Analytical Chemistry Biotechnology Agriculture Forestry
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemistry Biochemistry Food Science Biotechnology

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