Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate
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Updated: May 9, 2025

Casting Protocols for the Production of Open Cell Aluminum Foams by the Replication Technique and the Effect on Porosity
Published on: December 11, 2014
Maryam Abdollahi1, Sayed Amir Hossein Goli1, Nafiseh Soltanizadeh1
1Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156 83111 Isfahan, Iran.
Abstract:
Oleofoam is an innovative aerated system for designing low-fat lipid-based food products. This study optimized oleofoam formulation by adjusting sheep tail stearin (STS; 15-35 wt%), glycerol monostearate (GMS; 0-10 wt%), and sorbitan monostearate (SMS; 0-10 wt%) proportions using an optimal mixture design. The best formulations giving oleogels with maximum oil binding capacity (>93.4 %) and intermediate hardness (3.0-9.4 N), and oleofoams with high overrun (56.7-92.4 %) and stability after 7 days (95.5-99.4 %) resulted from those containing 27 wt% STS and 8 wt% GMS/SMS was selected for further analysis. Mixed oleogels exhibited two crystallization peaks, with GMS/SMS as nuclei for more crystal formation, leading to greater G'LVR than STS-based control sample. After whipping, STS-GMS-based oleofoam displayed uniformly smaller air bubbles (30.42 microm) within oil network, stable against heating up to 50 °C. It also maintained ultrastability (>97 %) during 40 days, with air incorporation not affecting oxidative stability.
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