Development and Characterization of Compound Oleogels Based on Monoglycerides and Edible Waxes

Li, Jiaxi; Guo, Ruihua; Wang, Mengxun; Bi, Yanlan; Zhang, Hong; Xu, Xuebing

doi:10.1021/acsfoodscitech.1c00390

Cited by 25 publications

(19 citation statements)

References 39 publications

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“…The GsC and ratio affected the formation of the three‐dimensional network at the end of the cooling step ( P < 0.01) (Table 3). Before the holding stage, due to the formation of non‐homogeneous and large‐size crystals, 12 G ′ reached 58% and 64% of its final values for D 100 ‐50 and D 100 ‐100, respectively, which were the lowest values at concentrations of 50 and 100 g kg −1 . Apart from D 100 ‐100, during the holding stage, the maximum change in the G ′ value of oleogels, prepared at a concentration of 100 g kg −1 , was 10%, which indicated that, because of the accelerated nucleation at higher gelators' mass, the network formation was nearly finished in this concentration.…”

Section: Resultsmentioning

confidence: 98%

“…The lowest and highest

γ

L values were found for DMG and CBW oleogels, respectively, implying that DMG oleogels were more flexible 24 and CBW oleogel had high stability under the strain sweep test 25 . The differences in crystal nature of CBW and DMG, the homogeneous and small‐size crystals versus the non‐homogeneous and large‐size crystals, lead to fewer contact sites, loose entanglement of crystals, and, subsequently, higher deformability of the DMG oleogel 12,22 . On the other hand, as a result of the denser crystal network, CBW oleogel demonstrated the highest G ′ LVR ,

τ

yLVR , and

τ

f values.…”

Section: Resultsmentioning

confidence: 99%

“…The increase in the T C ‐ on and peak crystallization temperature ( T C ‐ peak ) indicated the acceleration of the crystallization at first 34 . By contrast, the decrease in the T C ‐ on indicated the inhibition of polymorphic transition because of the presence of CBW 12 . However, in comparison with the first, the second peak enthalpies were high in 70:30 and 55:45 ratios (about 0.76, 5.4, 1.97, and 2.95 J g −1 for D 70 ‐100, D 55 ‐100, D 70 ‐50, and D 55 ‐50 respectively, in the first peak versus 4.75, 8.73, 4.8, and 3.4 J g −1 in the second peak).…”

Section: Resultsmentioning

confidence: 99%

“…11 Moreover, they have the potential to structure liquid oil; thus, they are some of the most promising low molecular weight gelators. 5 Although the critical gelation concentration of MAGs is low, the strength of their oleogel is lower than commercial shortening 12 and even than some other oleogels. According to Ogutco and Yilmaz, 13 the oil binding capacity (OBC), hardness, and oxidative stability of CBW organogel are higher than those of MAG organogel.…”

Section: Introductionmentioning

confidence: 99%

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Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

et al. 2023

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BACKGROUND: Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil instead of fat. Regarding the structural weakness of neat monoglyceride oleogel and the waxy mouthfeel of pure carnauba wax oleogel, as a result of the high melting and crystallization points, the present study aimed to diminish these defects.RESULTS: Carnauba wax (CBW) was used as a co-gelator with distilled monoglyceride (DMG) at different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG: CBW) and two total gelator concentrations (50 and 100 g kg −1 ) to improve the DMG oleogel characteristics. The addition of CBW strengthened the DMG network and decreased the polymorphic transition. Thermal analysis showed just co-crystallization at the 85:15 ratio, whereas, in the other combinations, high melting components of CBW crystalized at first. As a result of the crystal homogeneity and long-time development, the oleogel properties improved at the 85:15 ratio. The low concentration of CBW and the formation of the eutectic system were efficient in the waxy mouthfeel reduction of oleogel at the 85:15 ratio in food applications.CONCLUSION: The DMG/CBW oleogel at the 85:15 ratio, with better structural and sensorial properties than DMG and CBW oleogels, respectively, has the potential for use instead of fat in food formulations.

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Section: Resultsmentioning

confidence: 98%

“…The lowest and highest

γ

τ

yLVR , and

τ

f values.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

et al. 2023

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“…It is also important to note that Van der Waals and electrostatic interactions contribute to the gelation of edible oils in addition to hydrogen bonds and stacking interactions. Oleogels are generally prepared by adding gelators to edible oil and then treating them with thermal processing [ 9 ]. However, recent research has found that ultrasonication can improve the gelling property of oleogels.…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

Noonim

Rajasekaran

Venkatachalam

2022

Gels

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The effect of ultrasonication (25 kHz for 10 min) on physical, thermal, and structural properties and storage stability of palm oil-based oleogels prepared using different concentrations of carnauba wax (CW) (5% or 10%) were investigated and compared with oleogels prepared with a homogenizer (2000 rpm for 10 min). Overall, this study found that applying an ultrasonication process with higher CW concentration (10%) effectively improved the properties and stability of palm oil-based oleogel (p < 0.05). Oleogels processed with ultrasonication had higher lightness (L*), higher yellowness (b*), and lower redness (a*) than those processed with homogenizer (p < 0.05), irrespective of CW concentrations. However, a higher CW concentration (10%) increased the textural properties of oleogels such as hardness, stickiness, and tackiness as compared to oleogels with a lower CW concentration (5%) (p < 0.05). Thermal properties including melting onset temperature, melting peak temperature, and melting enthalpy were found to be significantly higher in ultrasonication-processed oleogels with high CW concentration (p < 0.05). Furthermore, the microscopic examination of the oleogels exhibited a strong gel network when prepared using a high concentration of CW and processed with ultrasonication. Fourier Transform Infrared (FTIR) spectra of oleogels revealed that strong intra- and intermolecular interactions were formed by hydrogen bonding between CW and palm oil. X-ray diffraction (XRD) showed a smooth and fine structural network of oleogels and proved that ultrasonication increased the structural properties of oleogel. Moreover, oil loss and peroxide value of oleogels were increased during 90 days of storage (p < 0.05). However, oleogels processed with the ultrasonication had reduced oil loss and increased peroxidation stability during storage (p < 0.05). Overall, this study showed that application of ultrasonication with a higher CW concentration could improve properties and storage stability of palm oil-based oleogel.

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Edible oleogels as solid fat alternatives: A review from patent perspectives

Li,

Xiao,

Zhang

et al. 2023

J Americ Oil Chem Soc

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Oleogel technology has grown into a substantial research area over the past decade and development through a body of scientific patents and publications. Despite many exciting improvements in structural mechanisms and system development, promoting this technology from a laboratory study into an industrial production is not an easy task. Successful commercialization is predicated on the oleogel being able to adequately replace the various roles played by conventional plastic fats in complex food systems. To this end, certain inevitable limitations, such as poor plasticity, low structural stability, and intricate production procedures, need to be addressed first. This review gives the freedom‐spaces available for product developments and provides a deeper understanding for researchers in the oleogel technology combining both sides of patents and literatures. An insight analysis regarding research trends, hot topics, influences, and technology life cycle of current inventions has been conducted. Current structural strategies, formulations, and implementation scales are also discussed. Finally, future perspectives on the technology are highlighted.

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Development and Characterization of Compound Oleogels Based on Monoglycerides and Edible Waxes

Cited by 25 publications

References 39 publications

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

Rheological and thermal properties of reinforced monoglyceride‐carnauba wax oleogels

Structural Characterization and Peroxidation Stability of Palm Oil-Based Oleogel Made with Different Concentrations of Carnauba Wax and Processed with Ultrasonication

Edible oleogels as solid fat alternatives: A review from patent perspectives

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