The interaction of different sugars with polysorbate 80 as a surfactant at foam bubble interfaces was investigated with regard to the creation of stable foams. Sorbitol, maltose, sucrose and maltodextrin DE6 were applied at concentrations of 10–60% wt. Added sugars generally resulted in a lower foam overrun, but a narrower bubble size distribution and less drainage, especially at higher viscosities. The specific overrun, however, was found to strongly depend on the type of sugar used. Sorbitol enhanced the properties of polysorbate 80 as surfactant in terms of achievable overrun. Except for sucrose, higher sugar contents close to saturation were able to minimize detectable drainage after foaming. This effect was found to depend on interactions between polysorbate 80 as surfactant with sucrose or maltodextrin as viscosity builder, which could be indirectly assessed by comparing macroscopic foam property data. Sorbitol and maltodextrin led to the most homogeneous bubble size distribution and thus, helped to create the most stable foams. According to our findings, the functions of increasing viscosity by sugars and the interfacial activity of polysorbate 80 seem to overlap or to partially compete. This knowledge is of relevance for formulating foams with the highest level of robustness, e.g. for drying processes like foam-mat or vacuum drying.

就稳定泡沫的产生，研究了不同糖与聚山梨酯80作为表面活性剂在泡沫气泡界面上的相互作用。山梨糖醇，麦芽糖，蔗糖和麦芽糖糊精DE6的浓度为10-60％wt。添加的糖通常会导致较低的泡沫膨胀率，但气泡尺寸分布较窄且排水较少，尤其是在较高粘度下。然而，发现具体的超支很大程度上取决于所用糖的类型。山梨糖醇增强了聚山梨酯80作为表面活性剂的性能，可实现超支。除蔗糖外，较高的糖含量接近饱和能够使起泡后可检测到的排水最小化。发现这种效果取决于作为表面活性剂的聚山梨酯80与作为增粘剂的蔗糖或麦芽糊精之间的相互作用，可以通过比较宏观泡沫特性数据间接评估。山梨糖醇和麦芽糊精导致最均匀的气泡尺寸分布，因此有助于产生最稳定的泡沫。根据我们的发现，糖增加粘度的功能和聚山梨酯80的界面活性似乎重叠或部分竞争。该知识与配制具有最高耐用性的泡沫有关，例如，用于干燥过程（如泡沫垫或真空干燥）。糖增加粘度的功能和聚山梨酯80的界面活性似乎重叠或部分竞争。该知识与配制具有最高耐用性的泡沫有关，例如，用于干燥过程（如泡沫垫或真空干燥）。糖增加粘度的功能和聚山梨酯80的界面活性似乎重叠或部分竞争。该知识与配制具有最高耐用性的泡沫有关，例如，用于干燥过程（如泡沫垫或真空干燥）。