Recent trends in the application of oleofoams as fat replacer in food products

This review provides a comprehensive overview of the current knowledge on oleofoams as novel fat substitutes in food products. The primary aim is to critically summarize their production and stabilization mechanisms, physicochemical characteristics, factors influencing their performance, recent applications in food products, and the crucial issues that must be solved for their successful industrial implementation. Unlike conventional fat replacers such as oleogels, oleofoams combine an oleogel matrix with incorporated air, enabling a simultaneous decrease in caloric density and fat content while maintaining desirable structural and textural characteristics. Unlike bigels, the water-free structure of oleofoams reduces the risk of microbial spoilage and improves storage stability. Also, this review highlights the unique stabilization mechanisms of oleofoams, involving Pickering stabilization, crystal network formation, and air-bubble stabilization, which distinguish them from other fat replacers. The gelling agent type and concentration, oil type, and the production process parameters such as whipping speed, whipping time, and cooling rate can affect the physicochemical characteristics of oleofoams. Partial replacement of solid fat with oleofoams in food products such as chocolate, cake, mayonnaise, and ice cream can result in significant fat reduction without compromising physicochemical properties. Despite these promising findings, research on oleofoams is still limited, and several issues still restrict their broader application. More studies are needed to evaluate sensory properties, enhance oxidative, optimize oleofoam formulations for various food products, and develop cost-effective and scalable manufacturing processes. This review identifies current research gaps and offers future perspectives for the development and industrial application of food products containing oleofoams.