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Preparation and characterization of the foam-stabilizing properties of cellulose-ethyl cellulose complexes for use in foods.

Surface active cellulose particles have been prepared for use as foam stabilizing agents in foods. Various sources of cellulose were broken down by combinations of milling, acid dissolution and treatment with cellulase. The most efficient and simple method was hammer and freezer milling of dry crystalline α-cellulose (Tencel). The resultant Tencel particles were made partially hydrophobic through precipitation of ethyl cellulose (EC) onto them in acetone-water dispersions. The optimum ratio of EC to cellulose and the optimum solids concentration (C(x)) at which to form the complexes were 1:1 and C(x) ≈ 1 wt %, respectively. Complexes combined at low concentrations (e.g., C(x) ≈ 0.1 wt %) with caseins or whey proteins gave significant improvements in stability of foams and bubbles to coalescence and disproportionation compared to either component alone. As such, the complexes could be a useful ingredient in improving the quality of various food foams.