Issue 5, 2009
From the journal:

Soft Matter

Fabrication of functional anisotropic food-grade micro-rods with micro-particle inclusions with potential application for enhanced stability of food foams

Andrew L. Campbell,*a   Simeon D. Stoyanovab  and  Vesselin N. Paunovb  

* Corresponding authors

a Surfactant and Colloid Group, Department of Chemistry, University of Hull, Hull, UK
E-mail: V.N.Paunov@hull.ac.uk
Fax: +44 1482 466410
Tel: +44 1482 465220

b Unilever Research – Vlaardingen, Olivier van Noortlaan 120, Vlaardingen, The Netherlands
E-mail: Simeon.Stoyanov@Unilever.com
Fax: +31 104606747
Tel: +31 104606221

Abstract

We have fabricated novel, food-grade anisotropic ‘lumpy’ micro-rods with micro-particle inclusions using an in-shear flow solvent attrition technique. Various micro-particle inclusions have been used in shellac and ethyl cellulose micro-rods which include sporopollenin microcapsules, porous silicas, yeast cells, sodium bicarbonate micro-crystals, metal micro-particles and magnetite nano-particles. Functionalisation of the micro-rods also involved thermal or microwave induced degradation of particles incorporated in the polymeric micro-rods. Using this technique we have produced a range of lumpy and ‘ballooned’ micro-rods and have characterised their morphologies by using optical and fluorescence microscopy. Our study indicates that the lumpy micro-rods have an increased efficiency as foam stabilisers compared with regular ‘smooth’ micro-rods without particle inclusions.

Graphical abstract: Fabrication of functional anisotropic food-grade micro-rods with micro-particle inclusions with potential application for enhanced stability of food foams

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Article information

DOI
https://doi.org/10.1039/B812706A
Article type
Paper
Submitted
24 Jul 2008
Accepted
07 Nov 2008
First published
08 Jan 2009

Soft Matter, 2009,5, 1019-1023

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Fabrication of functional anisotropic food-grade micro-rods with micro-particle inclusions with potential application for enhanced stability of food foams

A. L. Campbell, S. D. Stoyanov and V. N. Paunov, Soft Matter, 2009, 5, 1019 DOI: 10.1039/B812706A

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