Edible nonaqueous foams: Recent advances in the formation, stabilization, characterization, and applications

Abstract

Edible nonaqueous foam has emerged as a novel direction for the development of fat-reducing products in recent years. This review critically summarizes the current progress of research on this foam mainly over the past decade. Initially, destabilization mechanisms that hinder its rational design are highlighted. Then, the preparation of nonaqueous foam is discussed, focusing on the types of stabilizers and foam properties. Additionally, the characterization methods of this foam and its applications are discussed. Finally, the gaps in the current research on edible nonaqueous foam and future perspectives are pointed out. Edible nonaqueous foam offers a novel avenue for developing fat replacers while preserving desirable sensory attributes. Moreover, this foam has demonstrated its potential in encapsulating flavor ingredients as well as developing responsive systems, thereby contributing to future advancements in personalized nutrition. This review has the potential to inspire innovative ideas for future research endeavors within the field of foam.