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Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel


Citation

Lei, Mengting and Zhang, Ning and Lee, Wan Jun and Tan, Chin Ping and Lai, Oi Ming and Wang, Yong and Qiu, Chaoying (2020) Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel. Food Chemistry, 312. art. no. 126047. pp. 1-10. ISSN 0308-8146; ESSN: 1873-7072

Abstract

Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2–10 wt%) on the characteristics of oleogels and foams including crystal polymorphisms, size and distribution, rheological and thermodynamic properties was investigated. Oleogel prepared with 10 wt% DAG had comparable whipping and foaming stability to that of 6 wt% fully hydrogenated palm oil (FHPO). DAG formed small plate-crystals which tend to occur at the bubble surface, whereas FHPO showed needle-like crystals that were formed mainly in the continuous phase. For the 2 wt% FHPO-8 wt% DAG-based oil foams, interfacial templating crystallization effect contributed to the smaller bubble size and improved rheological properties whereby less oil drainage and foam breakdown occurred. Hence, the non-aqueous foam formed by DAG has broad application prospect because of the thermoresponsive properties and the desirable health benefits.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2019.126047
Publisher: Elsevier
Keywords: Dialcylglycerol; Oleogel; Oil foam; Interfacial crystallization; Rheological properties
Depositing User: Mohamad Jefri Mohamed Fauzi
Date Deposited: 03 Jan 2022 04:38
Last Modified: 03 Jan 2022 04:38
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2019.126047
URI: http://psasir.upm.edu.my/id/eprint/86910
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