Development of low-saturated fat compound chocolate by partial replacement of cocoa butter substitute with a novel oleofoam based on sheep tail stearin and glycerol monostearate

In this study, oleofoam, a novel aerated system for healthier, low-fat lipid-based foods, was used to produce compound chocolates. Cocoa butter substitute (CBS) was partially replaced with stable oleofoam (made from flaxseed oil, sheep tail stearin, and glycerol monostearate) at 0%, 25%, 50%, and 75%, and the resulting chocolates were analyzed for physicochemical properties. Higher replacement levels improved the ratio of polyunsaturated to saturated fatty acids (from 0.145 to 0.935). Microstructure analysis revealed a less compact structure in the replaced samples due to the presence of air bubbles, leading to increased lightness and reduced network density (1.18 to 0.82 g/mL) and energy content (66.92 to 46.48 kcal) with increasing replacement ratio. Incorporating oleofoam into compound chocolate also decreased elastic modulus within the linear viscoelastic region (Gʹ LVR ), critical stress, and viscosity compared to the control sample. Over 45 days, samples with up to 50% replacement levels exhibited relatively low oil leakage (< 0.3%) and no collapse, indicating high physical stability. Furthermore, a higher oleofoam ratio in compound chocolates correlated with increased peroxide value (1.25 to 3.22 meq O 2 /kg oil) but did not affect the oxidation rate over time. Thus, sheep tail stearin and glycerol monostearate-based oleofoam has potential as a fat replacer for CBS in developing low-calorie cocoa products.