Industrial Liaison Group:
Tel: +44 (0) 1235 778797
Oleofoams – formed by whipping oleaogels1 - have the potential to provide a low-calorie alternative to fat in confectionary products, without compromising the overall texture and taste.
By understanding how the properties of the fat crystals contained in oleogels affect the microscructure and stability of oleofoams, scientists can optimise manufacturing processes and product quality.
Nestlé used a multi-disciplinary approach in order to understand how crystallisation conditions (composition and cooling rate) affect the properties of oleogels, and related oleofoams.
They used small angle X-ray scattering (SAXS), on Diamond's I22 beamline to study the crystallisation behaviour of the samples using varied concentrations of cocoa butter & sunflower oil at different temperatures.
The results of the study have enabled the scientists to calculate the calorific density of samples using oleofoams prepared from lower levels of cocoa butter and compare them with equivalent full-fat samples.
Find out what they discovered.
1 Oleogels are formed through the dispersions of fat crystals in an oil phase.
Diamond Light Source is the UK's national synchrotron science facility, located at the Harwell Science and Innovation Campus in Oxfordshire.
Copyright © 2022 Diamond Light Source
Diamond Light Source Ltd
Harwell Science & Innovation Campus
Diamond Light Source® and the Diamond logo are registered trademarks of Diamond Light Source Ltd
Registered in England and Wales at Diamond House, Harwell Science and Innovation Campus, Didcot, Oxfordshire, OX11 0DE, United Kingdom. Company number: 4375679. VAT number: 287 461 957. Economic Operators Registration and Identification (EORI) number: GB287461957003.