Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics

Fayza Hussein Alhasan; Mostafa Mazaheri Tehrani; Mehdi Varidi

doi:10.1016/j.fochx.2023.101033

Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics

Food Chem X. 2023 Dec 14:21:101033. doi: 10.1016/j.fochx.2023.101033. eCollection 2024 Mar 30.

Authors

Fayza Hussein Alhasan¹, Mostafa Mazaheri Tehrani¹, Mehdi Varidi¹

Affiliation

¹ Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

Abstract

This study explores the impact of oil type, surfactant concentration, and production temperature on oleofoam properties. Oleofoams were prepared using different concentrations (5, 8, and 10 % w/w) of monoglyceride (MG) in olive, soybean, and sunflower oils at temperatures of 25 °C and 5 °C. The results indicate that higher surfactant concentrations and lower production temperatures enhance the stability, foamability, melting behavior, and hardness of the oleofoams, while minimizing oil drainage. Microscopic analysis reveals that lower production temperatures result in smaller bubble sizes in all oil blends which reduces oil loss and increases the hardness of the oleofoam. Also, oleofoams derived from different oils exhibit solid-like behavior. Among the oils studied, the oleofoam prepared with sunflower oil, at a concentration of 10 % MG and a production temperature of 5 °C, demonstrates superior properties. These findings provide valuable insights into optimizing oleofoam properties by controlling the oil type, surfactant concentration, and production temperature.

Keywords: Fatty acid; Monoglyceride; Oleofoam; Rheological properties; Stability.