Regensburg 2022 – wissenschaftliches Programm

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CPP: Fachverband Chemische Physik und Polymerphysik

CPP 17: Poster 2

CPP 17.24: Poster

Dienstag, 6. September 2022, 11:00–13:00, P2

Soft Matter Food Physics: Oat Drink Foams — •Judith Hege, Antonia-Louisa Schlichting, Jana Reeh, and Thomas A. Vilgis — Max Planck Institute for Polymer Research, Mainz, Germany

For various applications, oat drink needs to provide a capacity to form stable, creamy, homogeneous foams. Such macroscopic foam properties are based on molecular interactions at the air-water interfaces and protein kinetics within the lamellae. However, the underlying structure-function relationships between molecular interactions and macroscopic foam properties are not yet fully understood, especially for multicomponent systems like plant-based drinks. Therefore, this study probed foams formed by an oat drink containing only water, oats, canola oil and salt.

Investigations focused on the influence of enzyme treatment, canola oil addition, heat treatment and homogenization parameters on foam properties. Accordingly, time-dependent foam height measurements were performed and supported by light microscopy, photography, and particle size measurements to compare the findings on the macroscopic scale with bubble size evolution and oil droplet distribution.

This study showed that protease treatment resulted in a higher foaming capacity, but lower foam stability and that heat treatment lessened the foam stability. Furthermore, addition of small contents of canola oil increased the foaming capacity, however, higher canola oil contents reduced foam stability. Furthermore, a longer duration and higher speed of homogenization treatment caused a more homogeneous emulsion and increased foaming capacity as well as foam stability.