how to improve huge foam in sodium chloride ?
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Egg white proteins are extensively utilised in the food industry as foaming agents. A number of factors, singly or in combination, can affect the foaming characteristics of egg albumen. In this study, egg white protein solutions heated at various temperatures in the presence of variable concentrations of sucrose and NaCl were whipped for different periods of time. All factors had a significant impact on the foaming properties of egg albumen. Increasing NaCl content and whipping time enhanced protein adsorption at the air–water interface. The presence of sucrose delayed foam formation but contributed to the stability of the aerated system. Controlled denaturation of the protein solutions induced by mild heat treatment enhanced the foaming properties of egg white proteins. This data indicates that the foaming properties of egg white proteins can be manipulated by altering the effect of extrinsic factors in order to achieve optimal formulations for food industrial applications
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Abstract
This study identifies admixtures to enhance the effectiveness of Sodium Lauryl Sulphate (SLS) as a foaming agent by increasing the foam density and stability. Sodium hydroxide, sodium carbonate and sodium chloride were chosen based on common ion effect to increase the viscosity of the foaming solution in order to achieve ASTM recommended range of foam density. Response surface methodology is used to study the responses like viscosity, foam density and foam stability of all the admixtures. Viscosity is observed to have a linear relationship with foam density, bubble size distribution and stability. Foam density increases with the dosage of admixture, irrespective of foam generation pressure (FGP). Use of appropriate dosage of these admixtures with SLS provides the foam density specified by ASTM. Relatively lesser dosage of NaOH is sufficient to achieve ASTM recommended foam density, which is attributed to the fact that mole percent of sodium in NaOH is higher than NaCl and Na2CO3. The stability of the foam has also been demonstrated through a typical mix of foam concrete.