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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
Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin,
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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