Crystal network for edible oil organogels: Possibilities and limitations of the fatty acid and fatty alcohol systems

Schaink, H.M.; Malssen, Kees van; Morgado-Alves, S.; Kalnin, Daniel; Linden, Erik van der

doi:10.1016/j.foodres.2007.06.013

Cited by 190 publications

(160 citation statements)

References 20 publications

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“…This result clearly indicated that the formed crystals within the oleogel network were well developed in this direction and causes such clear diffraction intensity. The short spacing spectra at around 4.48 Å observed in both cases of CC oleogel and CL oleogel was distinctive feature of orthorhombic packing which were similar to ß packing of triacylglycerols 26 .…”

Section: Xrd Studiesmentioning

confidence: 60%

Nutritional Evaluation of Oleogel Made from Micronutrient Rich Edible Oils

et al. 2017

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Section: Xrd Studiesmentioning

confidence: 60%

Nutritional Evaluation of Oleogel Made from Micronutrient Rich Edible Oils

et al. 2017

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“…lower crystallinity and DH M ) and smaller crystals than the ones achieved by pure C 32 . Schaink et al [15] and Gandolfo et al [16] showed the strong influence that the gelator composition has on crystal size, shape, and rheology of organogels developed in sunflower oil by different stearic acid-to-stearyl alcohol ratios. In general, smaller crystals with higher rheological profiles were obtained at a stearic acid-tostearyl alcohol ratio of 3 : 7 than with the pure compounds [15,16].…”

Section: Thermal-mechanical Properties Of Cw and C 32 Organogels In Sfomentioning

confidence: 99%

Thermo‐mechanical properties of candelilla wax and dotriacontane organogels in safflower oil

Morales-Rueda

Dibildox‐Alvarado

Charó-Alonso

et al. 2009

Euro J Lipid Sci & Tech

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The thermo-mechanical properties of organogels developed by a complex mixture of n-alkanes present in candelilla wax (CW) were investigated and compared with the ones of organogels developed by a pure nalkane, dotriacontane (C 32 ). In both cases, the liquid phase used was safflower oil high in triolein (SFO) and the variables studied were two levels of gelator concentration (1 and 3%), cooling rates of 1 and 10 7C/ min, and two gel setting temperatures, 5 and 25 7C (T set ). Based on comparisons of the organogels made with C 32 , the presence of minor molecular components in CW had a profound effect on the crystal habit of the n-alkanes in CW-based organogels, and therefore on their physical properties. Thus, independent of the cooling rate and T set , C 32 showed a higher solubility and higher self-assembly capability in the SFO than CW. Nevertheless, for the same gelator concentration and time-temperature conditions, C 32 organogels had lower G' profiles than CW organogels. Additionally, independent of the type of gelator, more stable organogel structures were developed at T set = 5 7C and using the lower cooling rate. The rheological behavior of the organogels was explained considering the formation of a rotator phase by the n-alkanes, its solid-solid transition, and their dependence as a function of the cooling rate and T set . The results here obtained showed that it is possible to gelate SFO through organogelation with CW and without the use of trans fats.

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“…The main advantage of such ingredients is the solidification of liquid oils without a noticeable increase in saturated fatty acids (SFA) and trans fatty acids (TFA) content (2). Mostly used structuring agents include diacylglycerols, monoacylglycerols (MAGs) (3,4), waxes (5), fatty acid and fatty alcohol (6), lecithin and sorbitan teri-stearate (7). Among them, MAGs are the most interesting due to their lower price and ability to decrease serum insulin and triacylglycerol (8).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols

Naderi

Farmani

Rashidi³

2018

Nutr Food Sci Res

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A B S T R A C T Background and Objectives:Canola oil is very low in saturated fatty acid (8 %), which makes it suitable for application as dressing for salad. Canola oil is liquid, thus its application in the production of margarine and shortening is limited. The present study provides information about the effects of monoacylglycerols (MAG) as the structuring agent on physical, microstructure and rheological properties of canola oil. Materials and Methods:Canola oil was added 0.5, 3.0 and 5.0% MAGs. Fatty acid composition, iodine value (IV), slip melting point (SMP), solid fat content (SFC), rheological properties (viscose, elastic and complex moduli, complex viscosity and tan) and its microstructure by polarized light microscopy (PLM) were evaluated.Results: MAGs at 0.5% concentration, did not affect the saturated fatty acid (SFA) content; however, at 3 or 5% concentrations, SFA content increased (P< 0.05). MAGs increased solid fat content (SFC) of fats proportional to MAG content. At 0.5% concentration, MAGs had no effect on SMP, but at higher concentrations, SMP increased with MAGs concentration. With the increase of MAGs concentration, the induction period of crystallization decreased and crystallization rate increased at all temperatures. In spite of the decrease of tan by MAGs addition, samples containing higher MAG concentration had higher viscose, elastic and complex moduli and complex viscosity. PLM images indicated that MAG addition resulted in an increased hardness of canola oil.Conclusions: Canola oil structured with MAGs, can find its application in the production of liquid margarines and shortenings suitable for the use in bakery.

show abstract

Crystal network for edible oil organogels: Possibilities and limitations of the fatty acid and fatty alcohol systems

Cited by 190 publications

References 20 publications

Nutritional Evaluation of Oleogel Made from Micronutrient Rich Edible Oils

Nutritional Evaluation of Oleogel Made from Micronutrient Rich Edible Oils

Thermo‐mechanical properties of candelilla wax and dotriacontane organogels in safflower oil

Physicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols

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