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Cross-sectional view of different cakes produced using various fats with either AACC or lab-developed new method. AACC method: (a) shortening and (b) MAG oleofoam. Lab-developed method: (c) canola oil, (d) shortening oleofoam, (e) 3%MAG oleofoam, (f) 3%MAG+PPC oleofoam, and (g) 3%MAG+FPC oleofoam. MAG, monoacylglycerols; PPC, pea protein concentrate-stabilized foam; FPC, faba bean protein concentrate-stabilized foam.
