High surface & interfacial elasticity correlates with low coalescence and, thus, stable foams, e.g., in milk shakes or cappuccino. The best stabilizers can be found by performing surface & interfacial rheology studies with the Oscillating Pendant Drop method. This is easily possible with the optical drop shape analysis systems from DataPhysics Instruments.
When new food products, for example for instant drink powders, are developed, it is important to find the best emulsifiers and stabilizers. These surface-active molecules must ensure a low surface tension and interfacial tension, which allows a fine dispersive mixture of the different components. Moreover, they should enhance the surface & interfacial elasticity in order to keep the generated foams and emulsions stable.
The surface & interfacial tension of a liquid can easily be measured in a Pendant Drop experiment. The OCA system from DataPhysics Instruments returns the result within seconds. Quite conveniently, the same instrument can be used to study surface & interfacial viscoelasticity. Without changing any part of the instrumentation, the user simply chooses the Oscillating Pendant Drop Method.
To study surface & interfacial viscoelasticity the electronic syringe module periodically increases and decreases the volume of the pendant drop while the camera of the measuring system captures the changing drop shape. The software analyses the sinusoidally increasing and decreasing drop area, as well as the surface or interfacial tension.
Learn more about our solutions for investigating surface & interfacial rheology and other exciting products and services for the analysis of surface chemistry at the DataPhysics Instruments website: