Development of emulsion foams based on healthier oleogels and their application as low-fat replacers for whipped cream

Abstract

This study aimed to develop emulsion foams (I: 1:1 flaxseed oil to coconut oil; II: 1:2 flaxseed oil to coconut oil; III: 2:1 flaxseed oil to coconut oil) based on the formation of an air-in-water-in oleogel as a healthy substitute for whipped cream.The developed emulsion foamswere assessed for their physicochemical properties and fatty acid composition. They were also characterized through Fourier transform infrared (FTIR) spectroscopy, X-ray diffraction (XRD), polarized light microscopy (PLM), and differential scanning calorimetry (DSC). Based on the results, emulsion foamII demonstrated a higher overrun percentage (90%) thanI and III (80 and 70%, respectively).The serum leakage values for all formulations were zero after 24 h at 5 °C. While, hardness values for emulsion foams I, II, and III were 0.40 ± 0.03, 0.50 ± 0.10, and 0.30 ± 0.04 N, respectively. The emulsion foamIII had higher unsaturated fatty acids than I and II (54.67% vs. 41.50% and 28.72%). Theemulsion foamsI and II showed more packed air bubbles than the emulsion foamIII.In emulsion foams I, II, and III, the average size of air bubbles was 36, 25.09, and 15.09 μm, respectively. Moreover, the thermal stability of the emulsion foam II is enhancedby increasing the coconut oilratio.