Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams

Abstract

The structure of many lipid-rich products is based on the presence of a crystal network formed by a triacylglycerol (TAG) hardstock entrapping liquid oil. These foods thus contain a high content of saturated fatty acids, which is one of the key factors contributing to cardiovascular diseases. A diet relatively high in unsaturated fatty acids is known to decrease the risk factors related to cardiovascular disease. To maintain texture and sensory properties historically associated with saturated fats, it is desirable to develop alternative routes enabling the structuring of edible oils. This chapter provides an overview of alternative oil structuring techniques including oil-in-water-in-oil (O/W/O) emulsions, oil powders, and oil foams. Additionally, it provides a description of the theoretical basis for these alternative complex multiphase dispersions, their production, the resulting microstructures, and possible applications in the food industry.