Facile generation of quadruple-phase disperse system using effervescent oleogel

The quadruple-phase disperse system (QPDS) comprises gas, solid particles, water and non-aqueous (oil) phases. QPDS has been widely applied in various fields and aligns with current trends towards healthier dietary choices. However, the limited stability and inconvenient preparation of QPDS restrict its applications. In response to the challenges, this study focuses on creating QPDS by effervescent oleogel.

Initially, in order to enable the incorporation of the oil phase into the effervescent system and stable the system, a novel effervescent system, namely effervescent oleogel, was innovatively developed. The optimal effervescent oleogel formed a QPDS upon water exposure, characterized by its microstructure, droplet size/distribution, foaming properties and stability. This confirms that the QPDS is an emulsion foam containing solid particles with the Pickering effect playing a crucial role in stabilization. And higher effervescent agent content leads to larger bubbles, smaller oil droplets, higher foaming ability, yet reduced QPDS stability. Effervescent oleogels remained stable for 64 days with QPDS showing comparable mechanical properties to those prepared by fresh effervescent oleogels. The QPDS enhanced viscosity and adhesion properties making it more suitable for Chinese hotpot dips.

This study innovatively employs the effervescence method to prepare QPDS. The primary advantage of this method lies in its ability to replace the traditional mechanical foaming process for the preparation of QPDS, thereby simplifying the fabrication of foam systems. This approach offers insights into food foam preparation and stability. © 2025 Society of Chemical Industry.