Whipping oils into a frenzy

Samantha Ivell writes about a hot Chemical Science article for Chemistry World

Inspired by foams in everyday products such as food, researchers in the UK have developed a way to form extremely stable temperature-sensitive air-in-oil foams.

Air-in-oil foams are widely used in industry, and feature regularly in everyday life. A typical example is aerated chocolate, formed from molten cocoa butter. Not only does the light texture provide a pleasant sensation in the mouth, but introducing air into products allows companies to manufacture foods with a lower fat content for less money. Oil foaming is also responsible for the phenomenon that cuts off the pump when refuelling vehicles. Despite this familiarity with air-in-oil foams, information on the science behind them is still lacking. Read the full article in Chemistry World»

Read the original journal article in Chemical Science:
Whipped oil stabilised by surfactant crystals
Bernard P. Binks, Emma J. Garvey and Josélio Vieira 
Chem. Sci., 2016, 7, 2621-2632
DOI: 10.1039/C6SC00046K, Edge Article

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5 Responses to “Whipping oils into a frenzy”

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