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Oleofoams- Mechanism, Characterization, Application and Recent Research Trends

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  • Gnana Moorthy Eswaran U

    (Department of Agricultural and Food Engineering, Indian Institute of Technology, India)

Abstract

Edible oleofoams system gaining more interest as an alternative for conventional solid fat foods due to its low-fat content, healthier functional properties, improved rheological properties, new sensory properties and long-term stability. In this review we discuss the formation principle, structurization protocols, applications, stabilization mechanisms and characterization using advanced techniques. The works on edible oleofoams still need to be explored because of its very scarce research findings when compared to aqueous foams regardless of its promising application as potential food ingredient in future food processing sector. These advances reduce the usage of hardstock fats, which are linked to harmful health effects and negative customer impression. New fundamental insights through research support providing possibilities in designing novel food products based on oleofoams to expand its potentiality in the area of food processing.

Suggested Citation

  • Gnana Moorthy Eswaran U, 2023. "Oleofoams- Mechanism, Characterization, Application and Recent Research Trends," Biomedical Journal of Scientific & Technical Research, Biomedical Research Network+, LLC, vol. 50(4), pages 41886-41893, May.
    • Handle: RePEc:abf:journl:v:50:y:2023:i:4:p:41886-41893
    DOI: 10.26717/BJSTR.2023.50.007987
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