In this paper we investigate the effect of copper ions on the stability of foams prepared from egg white. We compare the time of formation and stability of foams prepared from fresh egg whites, with and without added copper ions. We find that the foams prepared with copper ions take more time to form, but are more stable. The effect increases upon dilution of the egg whites, which shows that the bulk phase is not responsible for the increase in stability. Microscopy shows that the initial bubble size distribution of the foam is not affected by the addition of copper ions. Measurements with a ring trough show that the surface tension of the liquid vapor interface of the foam films is also unaffected. The results of the ring trough measurements show that the increase in drainage stability is caused mainly by an increase in the surface dilatational elasticity of the interface. There is also an increase in the surface dilatational viscosity, but only at frequencies less than 0.1 Hz. The increase in the surface dilatational elasticity affects the drainage stability of the foam during the initial seconds of the drainage process, whereas the increase in the surface dilatational viscosity affects the long-term drainage stability.
|Journal||Colloids and Surfaces. A: Physicochemical and Engineering Aspects|
|Publication status||Published - 2001|
- Chicken egg whites
- Copper ions
- Foam stability
- Surface dilatational viscosity
- Surface elastic modulus