Figure - available from: Journal of Physics: Condensed Matter
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Scanning electron microscope micrographs of fumed silica particles possessing various percentages of surface SiOH group, showing aggregates of the primary particles.
Source publication
The rising level of obesity is often attributed to high sugar and/or fat consumption. Therefore, the food industry is constantly searching for ways to reduce or eliminate sugar or fat in food products. Therefore, honey foam, which contains little sugar and no fat, can be used as cake, cracker or bread spread instead of butter or margarine which con...
Citations
... Colloid scientists are also studying honey foams to address the problem of added sugar and pigments in formulated food foams (Tyowua et al., 2022a;Tyowua et al., 2022b). Unlike aqueous and nonaqueous foams, which require added sugar or sweeteners and pigments, honey foam does not require added sugar or sweeteners and pigments because honey is naturally sweet and occurs in various color shades. ...
... They observed that the surfactant produced more foam than the particles and that the surfactant-stabilized foam was more stable (4 months) than the particle-stabilized foam (4 weeks). In another study (Tyowua et al., 2022a), fumed silica particles (14%-100% SiOH) containing different amounts of dichlorodimethylsilane were studied with respect to honey foam stabilization. An increase in foam volume and foam stability was observed with decreasing % SiOH, particularly at higher particle concentrations (≥1 wt.%). ...
... This nomenclature is necessary because although honey is a concentrated aqueous solution of sugars (mainly fructose and sucrose), it has a relatively higher surface tension (80.4 mN m −1 , 30°C) compared with the surface tension of water (71.2 mN m −1 , 30°C, Haynes et al., 2016), meaning it will wet surfaces or particles differently from water. This can be seen in our previous study (Tyowua et al., 2022a), where the contact angle of honey drops (10 μL) on a glass slide containing films of hydrocarbon-coated silica particles was observed to be higher than the contact angle of water drops on the same glass slides. ...
Honey foam has applications in the food, cosmetic, and pharmaceutical industries. For example, honey foam can be used in bread or biscuit spread (food industry), as a carrier of topical bioactive ingredients (cosmetic industry), or as a carrier of drugs (pharmaceutical industry). However, the conditions for obtaining a stable honey foam remain unclear. In this study, we investigated the influence of particle fluorination on honey foam volume and foam stability by aerating natural (unadulterated) honey with fluorinated fumed silica (50%–75% SiOH) or fluorinated sericite clay (PF-5–PF-12) particles. Higher foam volume (≤4.3 cm ³ ) and foam stability (up to a year) were observed with the least (75% SiOH) fluorinated fumed silica particles, while lower foam volume and foam stability were observed with the moderately (59% SiOH) and most (50% SiOH) fluorinated fumed silica particles. In contrast, regardless of the degree of fluorination, the fluorinated sericite clay particles yielded little (<1 cm ³ ) and unstable foam that collapsed completely within 4 weeks of preparation. Therefore, with respect to honey foam stabilization, fluorinated fumed silica particles are superior to fluorinated sericite clay particles. These foams can be used for topical formulation of cosmetic and pharmaceutical products, and our findings will guide future stabilization of honey foam for target applications.
