Abstract
There is extensive research on aqueous foams in the former years. However, with time non-aqueous foam started to gain popularity in research work due to its favorable attributes since health-conscious consumers tend to consume products with reduced saturated fats. Many research studies have been conducted to stabilize the oil system using crystals because of their presence in food. This chapter review aims to discuss a concise overview of the new promising areas in food science with a focus on the stability of oil foams, mainly formed by surface-active colloidal particles, as well as the factors (time, temperature, cooling rate, shear rate, and contact angle) affecting the oleofoam stability. The critical role of oleofoam in manufacturing unique texturized food products with less saturated fatty acids and improved mouthfeel has also been briefly explained.
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Rana, A. et al. (2022). Recent Advances in Oleofoam Stability and Its Application. In: Galanakis, C.M. (eds) The Age of Clean Label Foods. Springer, Cham. https://doi.org/10.1007/978-3-030-96698-0_5
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