SURFACTANTS FOR NEW TEXTURES IN THE NEW CUISINE: LIGHT FOAMS Aguilera, Y.1, González, J. M.1, Maestro, A.1, Castells, P.2, Farré, I.2, Biarnés, J.2, and Gutiérrez, J.M.1 1 Departament d’Enginyeria Química, Universitat de Barcelona; 2 Fundació Alicia Tlf: +34 93 402 1292 Fax: +34 93 402 1291 e-mail: josemaria.gutierrezgonzalez@ub.edu
Introduction Surfactants give new opportunities to obtain new
Recipes
Fig. 1
FROZEN CHOCOLATE AND MILK AIR Milk air: 1L milk, 5g of soy lecithin. Hold the hand mixer in the surface of milk, to facilitate the incorporation of air bubbles. This will give a foaming and stable texture.
textures in food that can be highly appreciated by consumers as products for high gastronomy. In this communication a systematic study about the
Chocolate air: 1L water, 400g noir chocolate, 50g hazelnut praliné and 5g of soy lecithin. Heat the water up to 90ºC and mix with the rest of ingredients using a hand mixer. Let cool to 45ºC and follow the same procedure as in the milk air.
possibilities of using surfactants for obtaining foams is presented.
Objectives
Fig. 2
COCKTAIL NEGRONI WITHG GINGER AIR Liquor: Mix one part of Campari, with one part of dark vermouth.
The surfactants (lecithin and sucroester) concentration in water and the preparation methods are studied in order to determine the best conditions to
Ginger air: 5g sucroester by liter of ginger. Press the hand mixer in the surface , allowing the entrance of air.
obtain foams in aqueous systems for each of surfactants. For the optimum concentration, the influence of common salt, calcium ion, sugar and acidity on
Serve in a cocktail cup with a slide of orange and the ginger air on the top.
the properties and stability of foam is studied. Influence of high and low temperatures on the preparation of foams and on their stability is also studied Fig. 3
COCONUT PUDDING WITH CARROT AIR Coconut pudding: 500g coconut milk sweetened and 5g of iota “carrogenan” powder . Mix the iota carrogenan with de coconut milk with a hand mixer. Bring to boil and fill the mold. Let cool in the refrigerator for 3 h. Remove from the mold and serve.
Formation and stability of foams are investigated for fruit juices, vegetable juices, dairy foods, alcohol beverages and other the different kinds of foods.
Experimental
Carrot air: Peel and liquefy the carrots. Hold the hand mixer in the surface of liquefied carrots, to facilitate the incorporation of aire bubles.
Food airs (light foams) are obtained by holding a hand mixer on the surface of the liquid. Stability is measured by means of Turbiscan
Serve the coconut pudding surrounded by the carrot air.
Results and discussion In figure 4, an example of results from Turbiscan measurements is presented. Graph shows evolution of backscattering from bottom of the tube (left) to top (right). It can be seen that backscattering significatively decrease with time.
Results of backscattering for different positions of the tube can be represented versus time. In figures 4-7 backscattering evolution with time for different systems are shown. Backscattering evolution with time 30
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Fig. 5. Backscattering evolution with time for water-sucroester foam.
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Backscattering evolution with time 60
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Fig. 6. Backscattering evolution with time for milk-lecithin foam.
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Fig. 4. Turbiscan results for water-sucroester foam.
Backscattering (%)
Trans miss ion 100%
Backscattering (%)
espuma sucroes ter (15/05/08 09:47)
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Conclusions
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••Light Light foams foams with with enough enough stability stability and and quite quite homogeneous homogeneous can can be be prepared prepared with with lecithin lecithin or or sucroesters sucroesters as as surfactants surfactants and and aa variety variety of of foods foods
Backscattering evolution with time 60
••Relatively Relatively high high temperatures temperatures facilitates facilitates foaming foaming
••Sugar Sugar has has aa negative negative effect effect with with lecithin, lecithin, and and itit has has no no effect effect with with sucroester sucroester ••Acidity Acidity does does not not affect affect lecithin lecithin and and sucroester sucroester foaming foaming ••Light Light foams foams from from clear clear fruit fruit juices juices and and the the two two sufactants. sufactants. The The presence presence of of pulp pulp avoid avoid the the foam foam formation formation ••Milk Milk foams foams at at ambient ambient temperature temperature are are difficultly difficultly obtained. obtained. Higher Higher temperatures temperatures facilitate facilitate the the preparation preparation of of foam foam ••Alcoholic Alcoholic beverage beverage foams foams can can be be prepared, prepared, but but the the less less amount amount of of alcohol alcohol the the more more stability stability
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Fig. 7. Backscattering evolution with time for gin-water-sucroester foam.
Backscattering (%)
••Sodium Sodium Chloride Chloride facilitates facilitates foaming foaming with with lecithin, lecithin, but but itit has has aa negative negative effect effect with with sucroester sucroester at at ambient ambient temperatures, temperatures, and and itit has has no no effect effect at at higher higher temperatures temperatures
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Acknowledgment Financial support from CYCYT CTQ2005-09063-C03-01/PPQ is gratefully acknowledged.
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