Effect of eggshell powder as nucleating agent on the structure, morphology and functional properties of normal corn starch foams

Corn starch and eggshell powder (with particle sizes of 4–5µm and 8–10µm) composite foams were prepared by extrusion. Effects of eggshell on the structure, morphology, physical properties (unit density and expansion ratio), mechanical properties (spring index and compressibility) and thermal behaviour (thermal transition and stability) of the foams were investigated. Foam cell size decreased and cell population increased with addition of eggshell into starch matrix. The foam unit density, expansion ratio and compressibility decreased significantly (p < 0.05), while the spring index increased significantly (p < 0.05) as the eggshell content increased from 0 to 6wt%. Further increasing eggshell content to 10wt% increased the unit density and compressibility and decreased the expansion ratio and spring index. The thermal transition and stability increased with the addition of eggshell. The optimum eggshell content was 6wt% and the smaller‐sized eggshell powder had a favourable effect on the functional properties of the foams.