Membrane foaming is a new method of foaming. To enlarge the knowledge about the influencing factors and to know how to vary the structure of the resulting foam, different factors were evaluated. A whey protein solution with 10% protein was foamed as a model solution by means of a tubular cross-flow filtration membrane. The pore size of the membrane was varied. The smaller the pore size, the smaller the bubbles produced. As a result, the foam firmness increases and less drainage was observed when smaller pore sizes were applied.
An important factor is that the added amount of gas must be stabilised as completely as possible in the foam. In order to achieve this, both the process and the product parameters were varied. Raising the foaming temperature increased the quantity of stabilised gas. The whey proteins then diffuse faster to the bubble surfaces and stabilise these by unfolding and networking reactions to prevent the coalescence of the bubbles.
The product parameter viscosity was found to influence the foaming result in such a way that up to a viscosity of 40 mPa s the incorporated gas bubbles are stabilised by the higher viscosity. At viscosities higher than 40 mPa s it is difficult to incorporate in the bubbles, and the foam structure becomes coarser due to increased coalescence at the pores of the membrane. The foam stability is enhanced with higher viscosities. 相似文献
