Edible oleogels in molecular gastronomy

Rogers, Michael A.; Strober, Tara; Bot, Arjen; Toro‐Vázquez, Jorge F.; Stortz, Terri A.; Marangoni, Alejandro G.

doi:10.1016/j.ijgfs.2014.05.001

Cited by 97 publications

(49 citation statements)

References 51 publications

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“…The efficient structure could be obtained by gelling agents with different types of building blocks (crystalline particles, self‐assemble molecules or polymeric strands) (Patel & Dewettinck, ). A wide number of different gelling agents has been proposed in literatures (Rogers et al ., ). However, researchers are still searching for new food grade gelators in order to obtain appropriate texture and gel strength in food systems (Ögütcü et al ., ).…”

Section: Introductionmentioning

confidence: 99%

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Sharifi

Goli

Fayaz

2018

Int J of Food Sci Tech

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Summary In this research, the effect of high‐intensity ultrasound (HIU) on physico‐chemical properties of olive oil organogel containing propolis wax was studied. The experiment was accomplished by response surface method (RSM) in different ultrasonic power levels, ultrasonic times and cooling temperatures. Regarding to maximum firmness and minimum oil migration, 300 W ultrasonic power, 5 °C cooling temperature and 120 s ultrasonic time were introduced as the optimum HIU condition. Optimised HIU‐organogel was characterised in comparison to control. Results showed that HIU induced nucleation by creating small crystals led to form a strong network with high oil binding capacity. DSC analysis confirmed nucleation by high enthalpy for HIU‐organogel. XRD pattern revealed no polymorphism transformation. However, a slight increasing of peroxide value was observed for HIU‐modified organogel. These findings indicated that HIU could be a possible modification tool to produce appropriate organogel for food application such as margarine and shortening.

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Section: Introductionmentioning

confidence: 99%

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Sharifi

Goli

Fayaz

2018

Int J of Food Sci Tech

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“…Organogels are semi‐solid systems, in which the oil phase is imprisoned by a self‐sustained three‐dimensional network of the structuring agent. The structuring agents may be of natural or synthetic origin and include hardfats, emulsifiers, waxes, among others, which may act at a molecular or submicron level (Dassanayake et al., ; Rogers et al., ). To date, some applications of organogels have been studied in food matrices such as ice cream (Zulim Botega, Marangoni, Smith, & Goff, , b), margarine (da Silva et al., 2018; Hwang, Singh, Winkler‐Moser, Bakota, & Liu, ), spreads, chocolate paste and cakes (Patel et al., 2014), cookies (Hwang, Singh, & Lee, ), cream cheese (Bemer, Limbaugh, Cramer, Harper, & Maleky, ), meat products (Utrilla, García Ruiz, & Soriano, ), and biscuits (Jang, Bae, Hwang, Lee, & Lee, ).…”

Section: Lipid Modification Processesmentioning

confidence: 99%

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

Viriato

Queirós

Ribeiro

et al. 2019

Journal of Food Science

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Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi‐solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.

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“…Oil gels in food are called Boleogels^unlike Borganogels^which use organic solvents and are widely applied in the chemical industry [102]. Since most food biopolymers are hydrophilic there are few oleogel systems that can be formed directly for use in foods [103]. Ethylcellulose (EC) is a food-grade biopolymer capable of solubilizing in oil when heated above a transition temperature of approximately 140°C and forming a gel network upon subsequent cooling.…”

Section: Oleogelsmentioning

confidence: 99%

“…Oleogels are of increasing interest due to the ease of preparation and good chemical and mechanical stability, finding applications in pharmaceuticals and foods for drug delivery and texture enhancement, respectively [101,102]. Oleogelation may represent an interesting alternative to structure lipids reducing the use of saturated fats and eliminating trans fats from food products [60] and culinary dishes [103].…”

Section: Oleogelsmentioning

confidence: 99%

Gels as Precursors of Porous Matrices for Use in Foods: a Review

Cuadros

Aguilera

2015

Food Biophysics

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Gelation is a structuring mechanism commonly used in foods to produce soft and homogeneous structures. Techniques applied in other areas of science (e.g., bioengineering, biotechnology and electronics) aims at producing wet and dried porous gel matrices and they may find applications in foods. This review describes several processes to manufacture porous structures such as scaffolding, ice templating, use of porogens, oleogelation, incorporation and entrapment of bubbles, enzymatic modifications, microfluidics and microfabrication techniques, among others. Several examples are also presented. Beyond textural properties, porous gels and sponges may be tailored in their mass transfer characteristics to achieve specific rates of release of bioactive molecules, nutrients and flavors.

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Edible oleogels in molecular gastronomy

Cited by 97 publications

References 51 publications

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Exploitation of high‐intensity ultrasound to modify the structure of olive oil organogel containing propolis wax

Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review

Gels as Precursors of Porous Matrices for Use in Foods: a Review

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