Oil foam based on dairy proteins particles and surfactant.

ABSTRACT: Fat plays a crucial role in food applications, affecting texture, mouthfeel, and stability. However, traditional solid fats are rich in saturated fats, which pose health risks. To address this, the food industry is exploring alternatives such as replacing saturated fats with unsaturated fats or lowering overall fat content. One promising approach is the use of aerated oils or oil foams, where air is incorporated into oil to reduce fat while imparting solid-like properties. This study aimed to investigate the potential of different dairy proteins to stabilize oil foams in addition to using food-grade surfactants as stabilizers. Protein powders based on casein micelles or whey proteins, with or without milk fat and lactose, were tested alongside a model surfactant to evaluate their effects o

SUBMITTER: Azevedo Scudeller L 

PROVIDER: S-EPMC12917518 | biostudies-literature | 2026

REPOSITORIES: biostudies-literature