Design of foodgrade oleofoams from carnauba wax and glyceryl monostearate whippable oleogels

Abstract

The study aimed to design oleofoams based on carnauba wax (CW) and glyceryl monostearate (GMS), investigating the effect of their ratio (10:0, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8; 0:10) on the resulting oleofoam properties. Dynamic rheological analyses were performed to explore the mechanical properties of both oleogels and oleofoams. Oleofoams were also characterized for texture, color and physical stability Both oleogels and oleofoams exhibited a solid-like behaviour confirming the formation of a fat crystal network during the cooling and whipping process. Oleogels with lower G′ values generated the most stable oleofoams. CW-based oleogel did not whip, while GMS-based oleofoam did not show desirable properties. A CW: GMS ratio of 3:7, 4:6, or 5:5 is required to obtain self-standing oleogels with high oil binding capacity, whippable in 25–40 min reaching an overrun of 50%. The resulting oleofoams are stable and characterized by high network strength, crucial for food applications.