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vol. 8, nr. 4 (2006)
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Effect of foaming agents on structure of agar foams
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Ewa Jakubczyk, Agnieszka Kamińska
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Department of Food Engineering and Process Management, Warsaw Agricultural University, ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 8 (2006), nr. 4,
pp. 839-850
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abstract:
The aim of this work was to determine the effect of foaming agents on the structure of agar gels. The porous foams were obtained by addition of foam to an agar gel solution. Ovalbumin, tween 20 (polyoxyethylene sorbitan monolaurate), GMS 400 and GMS 900 (mono- and diglycerides) were used as foaming agents. The structure of foams was observed by using a stereoscopic microscope. Additionally, some physicochemical properties of agar foams (water content, density and apparent porosity) were examined. Image analysis showed that foaming agents significantly affected the structure of agar foams. The distributions of geometric parameters (cross section area of pores, Feret’s diameter, and shape factor) of pores obtained for foam with tween 20 were more narrow, which indicated more uniform structure. Incorporation of foam into agar sol resulted in production of porous structure of a solid foam. Added tween 20 caused 4-fold increase of apparent porosity of agar foams in comparison to foams with GMS.
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keywords:
solid foams, agar gel, porosity, foaming agents, image analysis
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original in:
Polish
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