Use of Polysaccharides as Stabilisers for Specialized Oxygen Cocktails Check Access
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Published:01 Jul 2013
N. Nepovinnykh, A. Bannikova, V. Grosheva, and N. Ptichkina, in Water Contamination Emergencies: Managing the Threats, ed. U. Borchers, J. Gray, K. C. Thompson, K. C. Thompson, U. Borchers, and J. Gray, The Royal Society of Chemistry, 2013, pp. 263-270.
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An oxygen cocktail is an oxygen-rich beverage in the form of soft foam; consumption enriches the human body with oxygen and eliminates hypoxia. The stability of foams depends on the nature and concentration of the foaming agent, the dispersion properties of the medium, temperature, and mechanical stress, with stabilization provided by surfactants. The aim of the study was to establish the process for the production of oxygen cocktails based on liquid whey, polysaccharides and natural juices replacing traditional foaming reagents.
