The Effect of Crystallization Conditions on the Structural Properties of Oleofoams Made of Cocoa Butter Crystals and High Oleic Sunflower Oil

Edible air-in-oil systems, also referred to as oleofoams, constitute a novel promising material for healthier, low-calorie fat replacers in confectionary products. Oleofoams can be formed by whipping oleogels, which are dispersions of crystals an oil phase. Understanding how the properties (i.e., size, shape, and polymorphism) contained oleogels affect microstructure stability oleofoams is essential both efficient design manufacture food In this work, cocoa butter, one main phases present productions, responsible pleasant texture mouthfeel properties, was mixed with high oleic sunflower crystallized obtain oleogel. This subsequently whipped yield stable, highly aerated oleofoam. The effect crystallization conditions (oleogel composition cooling rate) on related investigated multitechnique characterization approach, featuring polarized light microscopy, cryogenic scanning electron X-ray diffraction, differential calorimetry, oscillatory rheology. Oleogel performed lab-scale vessel monitored using turbidimetry situ technique. Results showed that concentration butter parameter affected most strongly foamability rheology oleofoam samples. size shape within oleogel found have less significant since were broken or partially melted during aeration process. from containing 15 22% w/w displayed overrun 200%, corresponding calorific density reduction one-third, increase elastic viscous moduli compared their precursor. explained structuring caused process, where ?(V) crystal nanoplatelets (CNPs) rearranged stabilize air bubbles via Pickering mechanism. prepared 30% other hand, incorporated (overrun between 150 180%) similar viscoelastic profile unwhipped precursors potentially due incorporation being limited relatively modulus parent oleogels. Nevertheless, these samples reduced factor 1.6–2.5 full-fat analogues.