FOAMING PROPERTIES OF MODEL SYSTEMS BASED ON WHEY

Background. One of the opportunities to expand the range and increase the share of desserts with a foamstructure is the use of multifunctional semi-finished products, the basis for which can be used protein-carbohydrate raw milk, in particular based on whey. Technologies for more than 100 names of products and semi-finished products using whey, the most of which have a liquid or condensed structure, have been developed.Studies on the possibility of developing dry semi-finished products are isolated. The aim of the articleis to study the functional and technological properties, in particular the foaming ability and stability of the semi-finished foam for whipped dessert products, depending on the ratio of its main prescription components. Materials and methods. For the study the whey dairy dry whey (WDDW) according to DSTU 33958–2016, dry cranberry extract (CE) TM Health Linkwere used. The foaming properties of the samples, namely the foaming ability (FA) and the stability of the foam (SF) were determined by the Lurie method. Results. The obtained solutions of reduced WDDW with different protein content showed certain foaming properties. The maximum manifestation was determined by the protein content of 5.8–6.5 % and temperature 5 ºC. The maximum value of foaming ability (FA) and foam stability (FS) model systems acquire the content of CE 13–18 %, which corresponds to pH 4.9–4.4. It is proved that with increasing sugar content in the range of 5–15 % FA increases by 20–25 %, the stability of the foam is almost unchanged.So, it is envisaged to use guar gum in the amount of 1 % by weight of the main components as a stabilizer. The maximum value of the FA system acquires at the beating speed (180–240) · 60s¹. Conclusion. The maximum foaming properties are shown by the semi-finished product for whipped dairy desserts, which contains: reduced WDDW with a protein content of 5.8–6.5 %, the cranberry extract 13–18 %, sugar 5–15 %. Technological parameters, according to which the maximum manifestation of foaming properties is observed, are the temperature of 5ºСand the beating speed (180–240) · 60 s¹.

Nonylphenol Ethoxylate Surfactants Modified by Carboxyl Groups for Foam EOR at High-Salinity Conditions

High mineralization of water complicates the use of foam in reservoir conditions. Anionic–nonionic surfactants are one of the best candidates for these conditions since they have both high surface activity and salt tolerance. One of the ways to obtain anionic–nonionic surfactants is to modify nonionic surfactants by an anionic group. The type of the group and its chemical structure can strongly affect the properties of the surfactant. In this work, widely-produced nonionic surfactant nonylphenol (12) ethoxylate (NP12EO) was modified by new types of carboxylic groups through the implementation of maleic (NP12EO-MA) and succinic (NP12EO-SA) anhydrides with different saturation levels. The main objectives of this work were to compare synthesized surfactants with nonionic precursor and to reveal the influence of unsaturated bonds in the carboxyl group on the properties of the foam. NaCl concentration up to 20 wt% was used to simulate high mineralization conditions, as well as to assess the effect of unsaturated bonds on foam properties. Synthesized anionic–nonionic surfactants retained surfactant solubility and long-term stability in high-salinity water, but have better foaming ability, as well as higher apparent viscosity, in porous media. The presence of an unsaturated bond in NP12EO-MA surfactant lowers foaming ability at high mineralization.

Thermal Stability of Gel Foams Stabilized by Xanthan Gum, Silica Nanoparticles and Surfactants

The foams stabilized by nanoparticles (NPs), water-soluble polymers, and surfactants have potential application prospects in the development of new, environmentally friendly firefighting foams. In the present study, a gel foam containing a water-soluble polymer (xanthan gum, XG), hydrophilic silica NPs, hydrocarbon surfactant (SDS), and fluorocarbon surfactant (FS-50) were prepared. The surface activity, conductivity, viscosity, and foaming ability of foam dispersions were characterized. The gel foam stability under a radiation heat source and temperature distribution in the vertical foam layer were evaluated systematically. The results show that the addition of NPs and XG has a significant effect on the foaming ability, viscosity and foam thermal stability, but has a very subtle effect on the conductivity and surface activity. The foaming ability of the FS-50/SDS solution was enhanced by the addition of NPs, but decreased with increasing the XG concentration. The thermal stability of the foams stabilized by SDS/FS-50/NPs/XG increased with the addition of NPs and increasing XG concentration. Foam drainage and coarsening were significantly decelerated by the addition of NPs and XG. The slower foam drainage and coarsening are the main reason for the intensified foam thermal stability. The results obtained from this study can provide guidance for developing new firefighting foams.

Evaluation of the Quality of Bath Cosmetics in Powder Form Depending on the Selection of Fillers

The aim of the study was to evaluate the effects of hydrophilic microcrystalline cellulose, hydrophobic talc and mixtures of cellulose and talc when used as fillers in powdered bath cosmetics. A number of model formulations were developed that contained fillers in different compositions. Prototypical formulations were prepared and evaluated for their functional properties and skin-drying effect. An increase in the concentration of talc was found to reduce the ability of the formulations to emulsify fatty soils and, consequently, decrease the skin-drying effect after washing. Another result of the study is that a high content of talc does not significantly impair the foaming ability, and the presence of talc improves the stability of generated foam.

Chicken egg white — characteristics of its properties and the prospects for functional foods development

The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties are presented thereto. The biologically active compounds included into egg composition are analyzed. The data on the biological value of egg white are given. The characteristic of egg white foaming ability is presented. It has been shown that the ability of proteins to form stable intermolecular structures, especially with partially denaturated proteins, allows them forming viscoelastic superficial films that ensure foam stability. The high foaming ability of chicken egg protein macromolecules is directly related to their interphase properties, i. e. the ability to form interphase layers at the “liquid — gas” interface. The foaming properties of the various egg proteins are not equal, and therefore they contribute to foaming properties at various extents. The model of egg white proteins gelation is considered and the factors influencing the gelation process are described. It has been shown that very important changes in proteins properties are caused by denaturation. The proteins lose their ability to hydrate; the protective aqueous shell around the globules disappears, the proteins stick together, grow larger and lose solubility. This process is called coagulation. The influence of denaturation and aggregation on variations of protein properties is described below. Data on protein fortification with functional ingredients (calcium, iodine, plant polyphenols) and creation of functional egg and meat foods are presented here.

Enhancing rhamnolipids production and exploring the mechanism of low-foaming fermentation under weakly acidic conditions

The commercial applications of rhamnolipids have seriously been impeded by the high cost of production caused by severe foaming. Effective low-foaming fermentation and mechanism study have become the most urgent requirement for the larger-scale rhamnolipids production. In this study, the low-foaming fermentation of rhamnolipids is realized by controlling fermentation at pH 5.5. Further, the rhamnolipids production is enhanced 0.9-fold by ultraviolet and ethyl methanesulfonate composite mutagenesis. To the best of our knowledge, this is the first report to enhance production of rhamnolipids by strain improvement under weakly acidic conditions. The mechanism exploration tests indicated that increasing surface tension and decreasing viscosity are conducive to reducing foaming ability of rhamnolipids fermentation. The decrease of negatively charged ions may weaken the electrostatic repulsion between charged substances adsorbed on membranes of bubbles such as rhamnolipids and cells, making liquid membranes prone to rupture. In addition, the vesicle or lamellar structures of rhamnolipids are formed under pH 5.0-6.0, weakening the foaming ability of rhamnolipids. The work reveals promising potentiality by genetic modification to enhance rhamnolipids production and is conducive to understanding the pH-associated foaming behavior as well as developing the more effective pH-associated control strategies for large-scale rhamnolipids production under weakly acidic conditions.