Effect of partial replacement of crystalline fat with peanut oleosome and polyglycerol polyricinoleate on aerated emulsion.

Aerated emulsions, extensively utilized in whipping cream and ice cream formulations, primarily depend on crystalline fat networks for structural stability. However, their elevated high-fat content has raised substantial health concerns. This study investigated the partial replacement of crystalline fats in aerated emulsions with peanut oleosomes and polyglycerol polyricinoleate (PGPR) and explored microstructural characteristics, fat partial coalescence, overrun, stability, and potential stabilization mechanisms. The results demonstrated that incorporating peanut oleosomes and PGPR significantly enhanced both the overrun and stability of aerated emulsions. This improvement was attributed to two results. PGPR facilitated the formation of crystalline fat globules at bubble interfaces, thereby increasing the overrun. Meanwhile, peanut oleosomes established networks within the continuous phase to stabilize the system. Notably, the excessive addition of peanut oleosomes resulted in diminished emulsion stability, potentially due to competitive interfacial adsorption where oleosome components displaced sodium caseinate at bubble interfaces, coupled with the collapse of the continuous phase network structure.