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\begin{document}

\title{Fabrication and Characterization of Oleofoams Composed of
Tribehenoyl-glycerol: Toward a Stable and Higher Air-content Colloidal
System}



\author[1]{Kazuki Matsuo}%
\author[2]{S. Ueno}%
\affil[1]{Hiroshima University Graduate School of Integrated Sciences for Life}%
\affil[2]{Hiroshima University}%


\vspace{-1em}



  
  \date{May 30, 2024}


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\begin{abstract}
Oleofoams have attracted great interest for many personal care
applications due to their favorable physicochemical properties,
including texture and detergency. To explore the potential use of
mixtures of high-melting fat crystals {[}tribehenoyl-glycerol (BBB){]}
and edible oils as low-cost and stable aeration systems, we created
oleofoams composed of olive oil and BBB. By whipping BBB/olive oil
oleogels following rapid cooling and subsequent heating, we succeeded in
preparing oleofoams without emulsifier additives. The mixtures of
BBB/olive oil formed oleofoams at BBB concentrations of 4.0--20.0 wt.\%.
The resultant oleofoams maintained their overrun rates and did not
coalescence, even with additional whipping after the overrun rate was
maximized. More tightly arranged bubbles and concentrated bubble size
distributions, as well as stronger interfacial elasticity, were
attributed to increasing BBB concentrations, and thermal results
revealed that more heating was required to damage the foam structure.
The characteristics of these new oleofoams were closely related to their
BBB concentrations, and observed effects were attributed to the network
structure of the thickened crystal layer and enhanced gelling in the oil
phase.%
\end{abstract}%



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