Abstract

Honey foam was prepared using particle (precipitated CaCO₃) or molecular (sodium lauryl sulfate) foaming agent. We noted the foam volume and the time it took a foam sample to collapse completely so as to determine the best foaming agent. Foams were prepared by aerating honey in the presence of varying concentrations of the particles or sodium lauryl sulfate. Aqueous foams were similarly prepared for comparison. Sodium lauryl sulfate gave a higher volume of honey foam, which did not collapse completely for more than 4 months compared with precipitated CaCO₃ particles which gave a smaller foam volume that collapsed completely within 4 weeks. Aqueous foams prepared from the surfactant, by contrast, collapsed completely within three hours while those prepared from the particles did not collapse within the same timeframe. This shows that the surfactant is a better foaming agent in honey compared with the particles, while the particles are a better foaming agent in water compared with the surfactant.

摘要

使用颗粒（沉淀的 CaCO ₃）或分子（十二烷基硫酸钠）发泡剂制备蜂蜜泡沫。我们记录了泡沫体积和泡沫样品完全塌陷所需的时间，以确定最佳的发泡剂。通过在不同浓度的颗粒或十二烷基硫酸钠存在下给蜂蜜充气来制备泡沫。类似地制备水性泡沫用于比较。十二烷基硫酸钠产生的蜂蜜泡沫体积更大，与沉淀的 CaCO _{3相比，超过 4 个月没有完全塌陷}产生较小泡沫体积的颗粒，在 4 周内完全塌陷。相比之下，由表面活性剂制备的水性泡沫在三小时内完全塌陷，而由颗粒制备的水性泡沫在同一时间范围内没有塌陷。这表明与颗粒相比，表面活性剂在蜂蜜中是更好的发泡剂，而与表面活性剂相比，颗粒在水中是更好的发泡剂。