Edible oleogels in food products to help maximize health benefits and improve nutritional profiles

Stortz, Terri A.; Zetzl, Alexander K.; Barbut, Shai; Cattaruzza, Andrea; Marangoni, Alejandro G.

doi:10.1002/lite.201200205

Cited by 169 publications

(119 citation statements)

References 7 publications

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“…At the same time, the crystalline structure developed through organogelation can supply the proper rheological properties such as texture formation, creaminess, softness, aeration, plasticization, mouth feel etc. for different food applications (Dassanayake et al, 2011;Co and Marangoni, 2012;Stortz et al, 2012;Toro-Vasquez et al, 2013).…”

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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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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“…Polymeric organogelators show the promising ability in food sector as many are inexpensive and food grade compared with the former. Among them, ethyl cellulose shows particularly interesting potential [5,9,16] Different strategies of structuring organogels using different types of gelators are summarized in (Table 1).…”

Section: Types Of Organogelatorsmentioning

confidence: 99%

“…It can also be used to entrap organic solvents in plastic and paint industries [4]. The use of oleo gels in the food industry is just beginnings, but the potential is substantial [2,5,6].…”

Section: Introductionmentioning

confidence: 99%

Organogelation: It’s Food Application

Kaushik

Jain

et al. 2017

MOJFPT

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There is growing evidence that dietary fat may linked to risk of a number of chronic disorders, such as coronary heart disease or type 2 diabetes. Due to increasing consumer awareness to healthy and risk of saturated fat, food manufacturers are switching on novel technologies. One of novel technology is organogelation/oleogelation i.e. structuring of edible oils. The unique physical, functional, and nutritional properties of edible oil organogels has caught the eye of the food and pharmaceutical industries. These organogels are formed upon self assembly of surfactant-like small molecules into crystalline fibers at very low concentrations (wt 2%), which could be exploited for a variety of purposes in food products, from the manufacture of spreads to the solubilization, stabilization and delivery of lipid-soluble nutraceuticals. The use of oleo gels in the food industry is still in its infancy, but the potential is significant. This paper reviews about the traditional and current strategies of structuring oleo gels, types of gelators used in structuring and food applications.

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“…Bu nedenle mumlar güçlü ya¤ ba¤lama özellikleriyle birlikte üç boyutlu a¤ yap›s› içine kolayl›kla hapsolurlar ve dayan›kl› jel yap›lar› olufltururlar (5). Literatürde, oleojellerin kat› ya¤a alternatif olarak unlu mamullerde (7-9, 13) ve süt ürünlerinde (14,21) ayr›ca emülsiyon stabilitesini sa¤lamak ve ya¤› azaltmak amac›yla et ürünlerinde kullan›lmas›na dair çal›flmalara rastlanmaktad›r (2). Son y›llarda yap›lan çal›flmalar, kandelila (candelilla) ve karnauba (carnauba) mumlar›n›n düflük konsantrasyonlarda güçlü jel oluflturan son derece etkili oleojeller olduklar›n› göstermifltir (15,17,22,23 (8,9,14).…”

Section: Introductionunclassified

Farklı Mumlarla Oluşturulan Oleojellerin Reolojik ve Tekstürel Özellikleri

Demirkesen¹

2017

GIDA

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ÖzetBu çal›flman›n temel amac›, farkl› mumlar›n (ayçiçe¤i, pirinç kepe¤i ve karnauba) ya¤-yap› oluflturma özelliklerinin anlafl›lmas›n› sa¤lamakt›r. Ayçiçe¤i ya¤› ile mumlar›n oleojel oluflturma özellikleri reoloji, tekstürel ve kat› ya¤ oran› ölçümleri gibi farkl› teknikler kullan›larak de¤erlendirilmifltir. Ayçiçe¤i mumu içeren oleojelleri, takiben pirinç kepe¤i ve karnauba mumu oleojelleri, en yüksek sertlik de¤erlerini sergilemifllerdir. Öte yandan, en yüksek iç ve d›fl yap›flkanl›k özellikleri karnauba mumu oleojellerinden elde edilirken; en düflük iç ve d›fl yap›flkanl›k de¤erleri ayçiçe¤i mumu oleojellerinde gözlenmifltir. Oleojellerin viskoziteleri s›cakl›¤›n fonksiyonu olarak gözlenmifltir. Arrhenius eflitli¤ine göre, en yüksek aktivasyon enerjisi (E a ) karnauba mumu oleojellerinden elde edilmifltir. Viskoelastik özelliklerdeki de¤iflim oleojellerin sertlik de¤erlerindeki de¤iflimle paralellik göstermifltir. En yüksek depolama modülüs ve kay›p modülüs ayçiçe¤i mumu oleojellerinden elde edilirken, en düflük depolama modülüs ve kay›p modülüs de¤erleri karnauba mumu oleojellerinde gözlenmifltir. Tüm oleojel örnekleri aras›nda, karnauba mumu oleojel örneklerinin kat› ya¤ oran› vücut s›cakl›¤›na yak›n bir s›cakl›kta sabit kalm›flt›r.Anahtar kelimeler: oleojel, ayçiçe¤i mumu, pirinç kepe¤i mumu, karnauba mumu, reology, tekstür, SFC RHEOLOGICAL AND TEXTURAL CHARACTERITICS OF OLEOGELS FORMED BY DIFFERENT WAXES AbstractThe main objective of this study was to understand the oil-structuring properties of different waxes (sunflower, rice bran and carnauba). The formation of oleogels of sunflower oil with waxes was evaluated by using different techniques such as rheological, textural and solid fat content measurements. The oleogels with sunflower exhibited the highest hardness followed by rice bran and carnauba wax oleogels. On the other hand, the most adhesive and cohesive properties were obtained from the carnauba wax oleogel, while the lowest one was observed in sunflower wax oleogel. The viscosities of oleogels were observed as a function of temperature. According to Arrhenius equation, the highest activation energy (E a ) was obtained from carnauba wax oleogel. The changes in viscoelastic properties have been shown to correlate with the changes in hardness values of oleogels. While the highest storage modulus and loss modulus were obtained from sunflower wax oleojel, the lowest storage modulus and loss modulus were observed for carnauba wax oleojel. Among all oleogel samples, SFC of carnauba wax oleogel remained constant at the temperature close to body temperature.

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Edible oleogels in food products to help maximize health benefits and improve nutritional profiles

Cited by 169 publications

References 7 publications

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

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

Organogelation: It’s Food Application

Farklı Mumlarla Oluşturulan Oleojellerin Reolojik ve Tekstürel Özellikleri

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