Preparation and characterization of glyceryl monostearate-based oleofoams: a case application in low-fat chocolate

Oleofoam fabricated using sunflower oil and glyceryl monostearate (GMS) was employed in the development of low-fat chocolate. The influence of GMS concentration on overrun, microstructure, rheological properties, and storage stability of oleofoams were determined, followed by whipping duration impacts on the overrun and microstructure. Then optimal GMS concentration and whipping parameter were selected to prepare stable oleofoams for chocolate formulations with 25 %, 50 % and 100 % replacement of cocoa butter (CB). The properties of the chocolates were evaluated by texture, rheological, thermal, crystal polymorph and sensory characteristics. Results showed that with the increasing substitution of CB, the texture properties, melting enthalpy value, and CB flavor intensity of chocolate reduced. Chocolates with partial replacement demonstrated melting temperature equivalent to CB chocolate, while 100 % substituted chocolate was higher. The 25 % oleofoam chocolate demonstrated superior overall acceptance versus CB chocolate. These results indicate the potential of GMS oleofoams in the development of low-fat chocolate.