Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High‐Melting Fat Crystals

Mishima, Shoko; Suzuki, Atsushi; Sato, Kiyotaka; Ueno, Satoru

doi:10.1007/s11746-016-2888-4

Cited by 59 publications

(92 citation statements)

References 43 publications

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“…The stability of an oleofoam is influenced by several factors. Crystals can adsorb at the air-oil interfaces of the bubbles (Mishima et al 2016;Heymans et al 2017) and impart interfacial elasticity, similar to that observed for aqueous Pickering foams (Basheva et al 2011;Beltramo et al 2017;Binks 2002;Hunter et al 2008;Stocco et al 2011), therefore preventing bubble dissolution. Another contributing factor is the rheology of the bulk oleogel formed by the crystals remaining in the oil phase.…”

Section: Introductionmentioning

confidence: 63%

“…Oleofoams are more difficult to stabilise compared with aqueous foams, because of the limited availability of non-aqueous foaming agents (Heymans et al 2017). Recent studies have shown that the addition to vegetable oils of crystallising agents such as fat (Brun et al 2015;Mishima et al 2016;Binks and Marinopoulos 2017), fatty alcohol (Fameau et al 2015), fatty acid (Binks et al 2016), or food-grade emulsifier (Gunes et al 2017;Heymans et al 2018) crystals improves the foamability and stability of the resulting oleofoams. The benefits of such systems include a long shelf-life at above refrigeration temperatures and a reduced need for additives, which are desirable features for consumers.…”

Section: Introductionmentioning

confidence: 99%

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Stability of bubbles in wax-based oleofoams: decoupling the effects of bulk oleogel rheology and interfacial rheology

et al. 2020

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Oleofoams are dispersions of gas bubbles in a continuous oil phase and can be stabilized by crystals of fatty acids or waxes adsorbing at the oil-air interface. Because excess crystals in the continuous phase form an oleogel, an effect of the bulk rheology of the continuous phase is also expected. Here, we evaluate the contributions of bulk and interfacial rheology below and above the melting point of a wax forming an oleogel in sunflower oil. We study the dissolution behaviour of single bubbles using microscopy on a temperature-controlled stage. We compare the behaviour of a bubble embedded in an oleofoam, which owes its stability to both bulk and interfacial rheology, to that of a bubble extracted from the oleofoam and resuspended in oil, for which the interfacial dilatational rheology alone provides stability. We find that below the melting point of the wax, bubbles in the oleofoam are stable whereas bubbles that are only coated with wax crystals dissolve. Both systems dissolve when heated above the melting point of the wax. These findings are rationalized through independent bulk rheological measurements of the oleogel at different temperatures, as well as measurements of the dilatational rheological properties of a wax-coated oil-air interface.

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Section: Introductionmentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Stability of bubbles in wax-based oleofoams: decoupling the effects of bulk oleogel rheology and interfacial rheology

et al. 2020

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“…4 reduce the total fat content while providing a light and pleasant texture [11,12]. For example, it has been demonstrated that the characteristic chew mouth-feel and low fat content of chocolate including bubbles is of crucial importance for consumers [13].…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Non-aqueous foams: Current understanding on the formation and stability mechanisms

Fameau

Saint‐Jalmes

2017

Advances in Colloid and Interface Science

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The most common types of liquid foams are aqueous ones, and correspond to gas bubbles dispersed in an aqueous liquid phase. Non-aqueous foams are also composed of gas bubbles, but dispersed in a non-aqueous solvent. In the literature, articles on such non-aqueous foams are scarce; however, the study of these foams has recently emerged, especially because of their potential use as low calories food products and of their increasing importance in various other industries (such as, for instance, the petroleum industry). Non-aqueous foams can be based on three different foam stabilizers categories: specialty surfactants, solid particles and crystalline particles. In this review, we only focus on recent advances explaining how solid and crystalline particles can lead to the formation of non-aqueous foams, and stabilize them. In fact, as discussed here, the foaming is both driven by the physical properties of the liquid phase and by the interactions between the foam stabilizer and this liquid phase. Therefore, for a given stabilizer, different foaming and stability behavior can be found when the solvent is varied. This is different from aqueous systems for which the foaming properties are only set by the foam stabilizer. We also highlight how these non-aqueous foams systems can easily become responsive to temperature changes or by the application of light.

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“…Oil foams, also called oleofoams, non-aqueous foams, or whipped oils, refer to a colloidal dispersion where air bubbles are dispersed in oils (Figure 3d; Heymans et al, 2018), which can be used as low-calorie food products (Gunes et al, 2017) and lubricating oil (Binks, Davies, Fletcher, & Sharp, 2010). Crystalline particles including MAGs (Gunes et al, 2017;Heymans et al, 2018), DAGs (Shrestha, Shrestha, Sharma, & Aramaki, 2008;Shrestha, Shrestha, Solans, Gonzalez, & Aramaki, 2010), TAGs (Binks & Marinopoulos, 2017;Mishima, Suzuki, Sato, & Ueno, 2016), fatty acids (Binks, Garvey, & Vieira, 2016), fatty alcohol (Fameau et al, 2015), and a combination of sucrose ester and lecithin (Patel, 2017d), as well as solid particles such as fluorinated particles (Binks, Johnston, Sekine, & Tyowua, 2015), have been reported to be capable of stabilizing air-oil interface in oil foams. Here, we mainly focus on edible oil foams stabilized by crystalline MAGs and DAGs.…”

Section: Interfacial Propertiesmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Formation and Microstructures of Whipped Oils Composed of Vegetable Oils and High‐Melting Fat Crystals

Cited by 59 publications

References 43 publications

Stability of bubbles in wax-based oleofoams: decoupling the effects of bulk oleogel rheology and interfacial rheology

Stability of bubbles in wax-based oleofoams: decoupling the effects of bulk oleogel rheology and interfacial rheology

Non-aqueous foams: Current understanding on the formation and stability mechanisms

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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