ReviewCrystal stabilization of edible oil foams

•Focus on oil foams prepared from crystals in vegetable oil.•Influence of crystal properties on foamability and stability.•Possible benefits and applications in food systems.

BackgroundResearch on non-aqueous, edible foams is scarce compared to aqueous foams. Only recently, edible-gas-in-oil systems stabilized with crystals are being studied because of their omnipresence in food products, but both fundamental and applied studies are still needed.Scope and approachThis review aims to provide insights into this new promising area in food science, hereby focusing on the Pickering stabilization by crystal particles and the influence of processing on crystal properties. The potential benefits and latest developments of edible oil foams are also discussed.Key findings and conclusionsEdible oil foams are currently prepared by heating a solution containing a high-melting component in a vegetable oil, cooling this solution to form an oleogel and subsequently whipping it to obtain an air-in-oil system with a high stability to drainage, coalescence and disproportionation. Oil foams provide new opportunities for food technologists to develop unique texturized food products with a reduced fat content and less saturated fat. In addition, these systems can allow food companies to anticipate important trends like sustainability and clean label.