Low calorie alternatives for confectionery

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.