Foams of vegetable oils containing long-chain triglycerides

• Stable edible oil foams without added foaming agent. Air bubbles coated by crystals of long-chain, unsaturated triglycerides. Packing density at air bubble surfaces in depends on type. Thermo-responsiveness foams. Chemical composition high melting triglyceride crystals. Can vegetable oils containing long-chain triglycerides be aerated to yield stable foams? This is based the idea that cooling results formation certain chain lengths and dispersed liquid other composition. Do such oleogels allow stabilised adsorbed crystals? Using two oils, temperatures for crystal are determined. Crystal dispersions were characterised using rheology optical microscopy. Oleogels a double beater effects temperature aeration time investigated. The stability microstructure studied visually A foam was progressively destabilised heating. Upon cooling/warming form low - an oleogel. Such can whipped fabricate fat Optimum yields over-run ~ 40% peanut 110% olive oil. Oil which do not exhibit drainage, coarsening or coalescence result. We show possess higher fraction saturated fatty acids than original Ultra-stable rendered unstable heating upon approaching point