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How does the water contact angle control gas marbles formation with different edible particles?
Takuto Yagishita1, Anne-Laure Fameau2, Syuji Fujii3
1Division of Applied Chemistry, Environmental and Biomedical Engineering, Graduate School of Engineering, Osaka Institute of Technology, 5-16-1 Omiya, Asahi-ku, Osaka 535-8585, Japan.
Particle properties, specifically the three-phase water contact angle, are crucial for forming stable gas marbles. An optimal intermediate contact angle is essential for successful gas marble formation and stability in edible materials.
Area of Science:
- Colloid and Surface Science
- Food Science and Technology
Background:
- Three-phase water contact angle is vital for stabilizing particle-stabilized foams and emulsions.
- Gas marbles, particle-stabilized bubbles in a gas phase, are hypothesized to be similarly influenced by this parameter.
Purpose of the Study:
- To investigate the dependence of gas marble formation on the three-phase water contact angle.
- To determine the optimal contact angle range for gas marble stabilization using various edible particles.
Main Methods:
- Examined gas marble formation with diverse edible particles (varying size, shape, composition).
- Measured the three-phase water contact angle for each particle type.
- Assessed the structure and stability of the formed gas marbles.
Main Results:
- Gas marble formation critically depends on the three-phase water contact angle.
- Hydrophobic (high angle) and highly hydrophilic (low angle) particles failed to form gas marbles.
- Moderately hydrophilic particles (intermediate angle) successfully formed stable gas marbles.
Conclusions:
- An optimal range of three-phase water contact angle is essential for gas marble formation, irrespective of particle size and shape.
- This study highlights the critical role of contact angle in gas marble stabilization.
- The resulting gas marbles exhibit remarkable stability, suggesting potential applications in edible materials.
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