Impact of temperature and surfactant addition on milk foams

Comprehensive study of matcha foam formation: Physicochemical composition analysis and mechanisms impacting foaming properties

Tea foam is crucial for new food and drink innovations. This study examined nine types and grades of matcha, identifying Longjing 43 as a high-quality raw material for matcha with good foaming properties. Foam scanning, particle electrophoresis and biochemical analysis revealed that pH (≈6.0), catechins (such as EGCG), amino acids (such as valine), pectin, soluble proteins and lipids enhanced foam formation. These components affected matcha's foaming through inter-component complexation, hydrophobic interaction of groups and intermolecular hydrogen bonds. EGCG had the greatest impact on foaming ability (1.89-fold), while amino acids primarily stabilized the foam. At the molecular level, phenolic hydroxyl groups close to each other promoted foaming, whereas alcoholic hydroxyl groups had the opposite effect. Phenol (5.17-fold) and n-propanol (8.03-fold) were the most effective foam promoters among phenols and alcohols. This study enhances our understanding of tea foam's biochemical mechanisms, driving innovation in food and beverage products.

Magnetic field effects on the surfactant concentration over ferrofluid droplet surfaces in shear flows

We investigate the impact of a magnetic field on surfactant concentration and interfacial forces across droplet surfaces within shear flows. Our analysis centers on a single two-dimensional ferrofluid droplet covered with surfactants, suspended in an immiscible, non-magnetizable liquid. The model combines incompressible Navier-Stokes equations and Maxwell's equations in the superparamagnetic limit in the single-fluid formulation, augmented by terms accounting for Marangoni, capillary, and magnetic forces at the droplet interface. We solve the surfactant convection-diffusion equation at the surface, while a non-linear Langmuir equation of state relates surfactant concentration to surface tension. The model is numerically solved using finite differences, a level-set method for multiphase flow computation, and the closest-point method for concentration equation. Our findings reveal that even though the surfactant is magnetically neutral, the presence of a magnetic field significantly modifies its distribution at the interface. A magnetic field perpendicular to the primary flow direction shifts the maximum concentration zone from the droplet tips toward the flow vorticity direction, while a parallel field produces the opposite effect. Alterations in surfactant distribution directly impact the surface tension field, offering a potential wireless means of controlling droplet dynamics.

Interactions between humulinone derived from aged hops and protein Z enhance the foamability and foam stability

Foam is one of the important characteristics of beer, including foamability, foam stability and foam texture. Protein Z (PZ) is considered to be an important component of beer foam. In this study, the interaction between PZ and humulinone, a widespread compound in aged hops, and the effect on foam properties of PZ were investigated. The fluorescence spectra showed that the stoichiometric ratio of humulinone to PZ was 4.25 ± 0.48: 1, and the binding constant was (1.64 ± 0.17) × 105 M-1. MD and FTIR results showed that the main force of interaction between PZ and humulinone was hydrogen bond, and the possible sites were Asn-37, Ser-292, Lys-290 and Pro-395. Moreover, the addition of humulinone greatly reduced the surface tension of PZ solution, and changed the secondary structure of PZ, which is beneficial for the foam stability. Under the influence of humulinone, the foamability, foam stability and foam texture of PZ all increased.

Effect of Surfactant Type on Foaming Properties of Milk

The presence of low molecular weight surfactants is suspected as one of the causes of poorly foaming milk, as they can interfere with milk proteins in the formation and stabilization of foam. Here, we explore the effect of various surfactants on the foaming properties of reconstituted skim milk powders. Each surfactant is different in electrical charge and molecular weight, including cleaning O- and E-coded chemicals, Tween 80, sucrose stearate, sodium oleate, sodium dodecyl sulfate, cetyltrimethylammonium bromide, benzalkonium chloride, and lecithin. The results showed that surfactants had different effects on foamability, foam stability, and structure, due to their varied effects on milk properties (e.g., pH, zeta potential, and surface tension). E-coded chemicals and sucrose stearate markedly decreased milk foamability, while the impact of Tween 80 and lecithin was considered detrimental to foam stability, as they mostly induced the production of large air bubbles in the foam.

Gemini and Bicephalous Surfactants: A Review on Their Synthesis, Micelle Formation, and Uses

The use of surfactants in polymerization reactions is particularly important, mainly in emulsion polymerizations. Further, micelles from biocompatible surfactants find use in pharmaceutical dosage forms. This paper reviews recent developments in the synthesis of novel gemini and bicephalous surfactants, micelle formation, and their applications in polymer and nanoparticle synthesis, oil recovery, catalysis, corrosion, protein binding, and biomedical area, particularly in drug delivery.