Ultra-stable self-foaming oils

Abstract

This paper is concerned with the foaming of a range of fats in the absence of added foaming agent/emulsifier. By controlling the temperature on warming from the solid or cooling from the melt, crystals of high melting triglycerides form in a continuous phase of low melting triglycerides. Such crystal dispersions in oil can be aerated to produce whipped oils of high foamability and extremely high stability. The foams do not exhibit drainage and bubbles neither coarsen nor coalesce as they become coated with solid crystals. The majority of the findings relate to coconut oil but the same phenomenon occurs in shea butter, cocoa butter and palm kernel stearin. For each fat, there exists an optimum temperature for foaming at which the solid fat content reaches up to around 30%. We demonstrate that the oil foams are temperature-responsive and foam collapse can be controllably triggered by warming the foam to around the melting point of the crystals. Our hypothesis is given credence in the case of the pure system of tristearin crystals in liquid tricaprylin.

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

“…Foaming of edible oils to form oleofoams is used in the design of food products with reduced fat content (Binks and Marinopoulos 2017;Heymans et al 2017). Oleofoams are more difficult to stabilise compared with aqueous foams, because of the limited availability of non-aqueous foaming agents (Heymans et al 2017).…”

“…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.…”

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

“…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.…”

Recent Advances in Understanding and Use of Oleofoams

“…Last year, the mixture of phytosterols and monoglycerides have been demonstrated also to form oleofoams (Truong et al, 2019). Another approach to produce oleofoams is to use oil/fat containing a high proportion of saturated mediumlength fatty acid chains in order to have additive-free edible oleofoams as described in 2017 after the first study on oleofoams based on triglycerides (Binks and Marinopoulos, 2017). By controlling the temperature, the triglycerides with high melting point crystallize and other triglycerides with low melting point remain in a liquid state.…”

“…In the area of molecular gastronomy, the production of edible oil foams started even well before the increased interest of researchers for these systems the incorporation of air bubbles in the vegetable oils provides a different mouthfeel and appearance to oil products, which are important attributes for molecular gastronomy. The advantages of oleofoams for food technologists are not only based on the texture and reduced fat content, but also on the fact that oleofoams exhibit very long term stability even above room temperature, and they can be obtained with few or even without any additives (Binks and Marinopoulos, 2017). The enhancement of food shelf-life is mandatory to reduce food waste and to keep food products quality during storage.…”