Figure 4.

The confocal microscopic images of cake batters prepared using various fats using either AACC or lab-developed method. AACC method: Shortening (a,h), MAG oleofoam (b,i). Lab-developed method: canola oil (c,j), shortening oleofoam (d,k), 3%MAG oleofoam (e,l), 3% MAG with PPC protein foam-templated oleofoam (f,m), and 3%MAG with FPC protein foam-templated oleofoam (g,n). Images were taken using 10X (top row, a–g, scale bar 100 µm) and 40X (bottom row, h–n, scale bar 20 µm) objective lens. The oil phase in the cake batters was stained using Nile red (red color), and the protein was stained with fast green (green color). The dark phase indicates starch and water, and the dark bubbles indicate air bubbles. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.