Evaluation of soybean oil‐wax oleogel as a healthy ingredient for aerogel whipped cream rich in unsaturated fatty acids

Abstract

AbstractAerosol whipped cream, widely used in various foods, relies on solid fats rich in saturated fatty acids (SFAs) for stable gas entrapment. In this study, the potential of oleogels as a healthy fat substitute for formulating aerosol whipped cream was studied. The analysis focused on the effects of different types (beeswax [BW], rice bran wax [RW], and carnauba wax) and the quantities of wax on the properties of the aerosol whipped creams. The BW‐oleogel‐based aerosol whipped cream exhibited the highest foam ability and foam stability. The superior physical properties of the bees wax‐oleogel were attributed to the higher overrun and height stability of its whipped cream compared to RW and carnauba oleogels. The 6% BW‐whipped cream showed significantly higher overrun and cream stability. The 6% BW oleogel whipped cream contained 4.4 times lower SFAs than the dairy milk fat whipped cream. This study represents the first exploration into the feasibility of formulating oleogel‐based aerosol whipped cream using liquid vegetable oil.