A rheological characterisation of an olive oil/fatty alcohols organogel

Lupi, Francesca R.; Gabriele, Domenico; Greco, Valeria; Baldino, Noemi; Seta, Lucia; Cindio, Bruno de

doi:10.1016/j.foodres.2013.01.013

Cited by 73 publications

(52 citation statements)

References 41 publications

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“…The presence of a crossover between dynamic moduli (i.e. G'=G'') was observed at 30% w/w olive oil and, as a consequence, can be assumed as the critical value defining the transition between a suspension and a gelled system (Lupi et al, 2013).…”

Section: Evaluation Of Chocolate Fillingsmentioning

confidence: 99%

Impact of olive oil usage on physical properties of chocolate fillings

et al. 2016

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Section: Evaluation Of Chocolate Fillingsmentioning

confidence: 99%

Impact of olive oil usage on physical properties of chocolate fillings

et al. 2016

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“…Some other examples of oleogelators which fall under this category include monoacylglycerides (Ojijo et al, 2004), ceramides (Rogers, Wright, & Marangoni, 2009), mixtures of lecithin with other surface active molecules (Nikiforidis & Scholten, 2014), and fatty acids, fatty alcohols, or combinations thereof (Gandolfo et al, 2004;Lupi et al, 2013). The formation of a 3-dimensional network in vegetable oils via the self-assembly of small molecules has been achieved using low concentrations ($2% or less) of ricinelandic acid (Wright & Marangoni, 2006), 12-hydroxy stearic acid (Rogers, Wright, & Marangoni, 2008) and combinations of phytosterols and oryzanol (Calligaris, Mirolo, Da Pieve, Arrighetti, & Nicoli, 2014).…”

Section: Introductionmentioning

confidence: 99%

Microstructure of ethylcellulose oleogels and its relationship to mechanical properties

et al. 2014

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“…It was shown that the desired macroscopic properties can be adjusted according to the organogelator concentration, whereas dynamic moduli can be changed by modifying saturated to unsaturated fatty acid ratios of the mixture. The same research group (Lupi et al, 2013a) investigated the rheology of olive oilpolicosanol organogels at different addition levels and temperatures. It was shown that the onset of the crystallization temperature increases non-linearly with policosanol concentration, and a fractal model was developed for storage modulus as a function of organogelator concentration.…”

Section: Introductionmentioning

confidence: 99%

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Öğütçü¹,

Yılmaz²

2014

Grasas y Aceites

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SUMMARY:The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in the 10% monoglyceride oleogel (9.38%), it was 12.15% in the commercial breakfast margarine at 20 °C. The peak melting temperature of the margarine was 47.11 °C, and among all oleogels, monoglyceride oleogel at 7% addition had the closest value (48.70 °C). The melting enthalpies of the oleogels ranged from 1.25 to 103.97 J·g −1 , while it was 94.19 J·g −1 for the margarine sample. The firmness and stickiness values were usually lower in the oleogel samples than those of the margarine sample. There was no significant change in the texture parameters during storage, indicating good structural stability. The polarized light microscopy pictures revealed rod-like crystals for carnauba wax and rosette-like aggregates for monoglyceride oleogels. X-ray diffraction patterns of the samples have revealed a β´-type polymorphic structure for the oleogels. These oleogels can be used in a spreadable, breakfast margarin-like product to promote new consumption habits for this healthy oil.KEYWORDS: Carnauba wax; Monoglyceride; Oleogel; Storage; Virgin olive oil; X-ray diffraction RESUMEN: Oleogeles de aceites de oliva virgen con cera de carnaúba y monoglicéridos como productos para untar. Se prepararon oleogeles de aceites de oliva virgen con cera de carnaúba y monoglicéridos para encontrar el producto más adecuado para untar. La capacidad de unión de aceites de oleogeles de monoglicéridos fue más alto que el de los oleogeles de cera de carnaúba. No hubo ninguna estructura cristalina verdadera con cera de carnaúba al 3%. Aunque el mayor contenido de grasa sólida fue con el 10 % de oleogeles de monoglicérido (9,38 %), fue del 12.15 % en el de margarina comercial a 20 °C. La temperatura pico de fusión de la margarina fue 47,11 ºC, y entre todos los oleogeles, los de monoglicérido al 7 % tuvo el valor más próximo (48,70 °C). La entalpía de fusión de los oleogeles estaban en el rango entre 1,25 y103,97 J·g −1 , mientras que fue de 94,19 J·g −1 para la muestra de la margarina. Los valores de firmeza y adherenciafueron por lo general más bajas en las muestras de oleogeles que en la muestra de margarina. Mientras que no hubo cambios significativos en los pará-metros de textura durante el almacenamiento, indicando una buena estabilidad estructural. Las imágenes de microscopía de luz polarizada reveló cristales en forma de varilla de cera de carnauba y agregados en forma de rosetones para los oleogeles monoglicéridos. Los diagramas de difracción de rayos X de las muestras reveló tener estructura polimórfica estándar tipo-β´ para los oleogeles. Estos oleogeles pueden ser productos tipo margarina untable para el desayuno y proporcionar nuevos hábitos de consumo saludable.

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A rheological characterisation of an olive oil/fatty alcohols organogel

Cited by 73 publications

References 41 publications

Impact of olive oil usage on physical properties of chocolate fillings

Impact of olive oil usage on physical properties of chocolate fillings

Microstructure of ethylcellulose oleogels and its relationship to mechanical properties

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

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