Optimization of pomelo (Citrus grandis L. Osbeck) juice foam composition: Effect of foam composition on foam quality was written by Warepam, Sophia Chanu;Jena, Sujata. And the article was included in Journal of Food Processing and Preservation in 2022.Quality Control of Glyceryl monostearate The following contents are mentioned in the article:
In this study, the effect of pomelo juice foam composition on the foam properties was investigated for the production of foam mat-dried pomelo juice powder. The pomelo juice foam was prepared using maltodextrin (MD), glycerol monostearate (GMS), and CM-cellulose (CMC) at various concentrations in the range of 2-8%, 0.5-2%, and 5-10%, resp. A face-centered central composite design was followed. The optimum quality of stable pomelo juice foam was evaluated in terms of min. foam d., min. foam collapse, maximum foam stability, and maximum foam capacity. The optimum concentration of the foaming agents as obtained through numerical optimization using design expert 10.0 was 6.027% MD, 1.217% CMC, and 8% GMS with a desirability of 0.777. The foam quality at optimum conditions was as follows: 0.769 g/cc foam d., 92% foam stability, 12.66% foam collapse, and 91.74% foam capacity. Feasibility or incorporation of the developed pomelo juice powder in bakery products, ice cream, yogurt, etc., could be tested for wide applicability. Novelty impact statement : The present study aims at optimizing pomelo juice foam composition to produce good quality stable foam so as to convert it into foam mat-dried powder. Foam mat-dried pomelo juice powder has very good reconstitution property and the reconstituted juice is a rich source of vitamin C and other minerals. The findings of the present study would facilitate the production of foam mat-dried pomelo juice powder which has good potential for diet conscious persons. This study involved multiple reactions and reactants, such as Glyceryl monostearate (cas: 31566-31-1Quality Control of Glyceryl monostearate).
Glyceryl monostearate (cas: 31566-31-1) belongs to esters. Esters are also usually derived from carboxylic acids. It may also be obtained by reaction of acid anhydride or acid halides with alcohols or by the reaction of salts of carboxylic acids with alkyl halides. Many esters have the potential for conformational isomerism, but they tend to adopt an s-cis (or Z) conformation rather than the s-trans (or E) alternative, due to a combination of hyperconjugation and dipole minimization effects. The preference for the Z conformation is influenced by the nature of the substituents and solvent, if present. Lactones with small rings are restricted to the s-trans (i.e. E) conformation due to their cyclic structure.Quality Control of Glyceryl monostearate
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics