This study aims to develop a new formulation of a sauce by incorporation of air in the oil phase. First, the effect of mono- and diglyceride (MDG) concentration (2, 6, and 10 wt.%), whipping speed (1100, 3200, and 5400 rpm) and time (up to 60 min) on foam properties were studied. The desired foam (overrun ≥ 60%) achieved by oil containing 10 wt.% MDG at 3200 rpm for 10 min. Optical micrographs showed stable air bubbles (20–25 μm) even after six months of storage. Then this foam was used to produce an aerated reduced-fat sauce. For purposes of comparison, aerated sauce, along with commercial full- and reduced-fat sauces, was analyzed by measuring the rheological properties, stability, and color. The power-law equation was used to model the behavioral features (R2 = 0.99). Compared with the full-fat sauce, the consistency coefficient (K) of aerated and reduced-fat sauces was more close to each other, and their flow behavior index (n) was higher. Overall samples showed shear-thinning thixotropic flow behavior. Also, aerated sauce showed acceptable stability and lightness (L*). These findings affirm the potential of nonaqueous foam for the production of reduced-fat sauces, which could be meet consumers’ and marketing requirements.

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