Evaluating the Oil‐Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

Doan, Chi Diem; Walle, Davy Van de; Dewettinck, Koen; Patel, Ashok R.

doi:10.1007/s11746-015-2645-0

Cited by 185 publications

(178 citation statements)

References 32 publications

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“…[20][21][22] CW also shows a high thixotropic recovery of %59%, which is interesting to improve the structure recovery properties of hybrid systems. We hypothesized that if the oil would be gelled inside the structured protein network, the system would not be as sensitive to structural breakdown.…”

Section: Introductionmentioning

confidence: 96%

The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels

Tavernier

Doan

Meeren

et al. 2018

Euro J Lipid Sci & Tech

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In this research two oleogelation methods, in casu wax‐based oleogelation and emulsion‐templated oleogelation, were combined. Emulsion‐templated oleogels are known to have a high elastic modulus. However, they also exhibit limited structure recovery after applying shear. Oil partially leaking out of the oleogels greatly limits their application potential in food products. Wax‐based oleogelation on the other hand, requires high wax concentrations to attain the required level of structuring, causing a waxy mouthfeel upon consumption. Still, contrary to emulsion‐templated oleogels, wax‐based oleogels do demonstrate high levels of structure recovery after shear. The goal of this research is to enhance the structure recovery of the emulsion‐templated oleogels by gelling the oil within the structured protein network with low concentrations of candelilla wax, preventing a waxy mouthfeel. The microstructure of the emulsions and corresponding oleogels is elucidated with polarized light microscopy and cryo‐SEM. The newly developed oleogels are characterized rheologically using oscillatory and shear recovery measurements and by performing temperature sweeps. The addition of waxes in the emulsion‐templated oleogels did not significantly influence the gel strength, but did strongly reduce the shear sensitivity of the oleogels, as was determined with shear recovery measurements and confirmed with oil binding tests. Practical Application: To assess the true potential of these newly developed oleogels, a shortcrust pastry is developed using the emulsion‐templated oleogels as an alternative for a vegetable oil‐based margarine. Creep‐recovery tests on the doughs revealed that the emulsion‐templated oleogels had a better structuring capacity compared to the doughs prepared with wax‐based oleogels. However, neither of the two oleogel types were capable of attaining a similar level of dough structuring compared to the vegetable oil‐based reference margarine. In conclusion, combining several oleogelation methods can increases their application potential by exploiting some of the advantages while attenuating some of the disadvantages of both alternative oil structuring techniques. This research article investigates the combination of emulsion‐templated liquid oil structuring with proteins (top, left) with wax‐based oleogels (top, right). The waxes are allowed to crystallize within the oil cells of the emulsion‐templated oleogel. These oleogels were subsequently used to prepare shortcrust pastries.

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Section: Introductionmentioning

confidence: 96%

The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels

Tavernier

Doan

Meeren

et al. 2018

Euro J Lipid Sci & Tech

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“…Oleogels maintain the fatty acid profile of the gelled oils, such as the functionality and texture of the final products (Stortz et al, 2012). Several food grade compounds as structuring agents with oilgelling properties had been proposed as gelators, like sugar alcohol-based mannitol dioctanoate and sorbitol dioctanoate (Jadhav et al, 2013), natural waxes (Doan et al, 2015), shellac resin (Patel et al, 2014), and chitin, the second most abundant organic material in nature after cellulose (Nikifordis and Scholten, 2015). Cellulose is the major building block of the cell-wall structures of higher plants, and despite the large variety of cellulose derivatives that have been made, only a few cellulose ethers find application and are approved for use in foodstuffs, where the most widely used cellulose derivative is sodium carboxymethylcellulose (Coffey et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

Totosaus¹,

Gonzaléz-Gonzaléz²,

Fragoso³

2016

Grasas y Aceites

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SUMMARY:The use oleogels (defined as edible oils entrapped in a three-dimensional network employing a self-assembled structuring agent) has recently been proposed to replace saturated fat or trans-fats in foods.In this work the effects of different cellulose derivative mixtures (Avicel, ethyl cellulose and a-cellulose) on lipid stability, glass transition temperature and the texture of soybean oil oleogels were determined by employing a mixture design approach. Avicel affected lipid stability, increasing the oxidative rancidity and peroxide values of oleogels. Oleogels with higher proportions of Avicel also presented higher transition temperatures. A higher percent of ethyl cellulose and a-cellulose in the oleogel mixture resulted in a more stable system with lower oil rancidity and lower glass transition temperatures. In addition, Avicel resulted in a softer and less tacky texture, an important characteristic to consider for food applications. KEYWORDS: Cellulose derivatives; DSC; FTIR; Lipid oxidation; Oleogel; Soybean oilRESUMEN: Influencia del tipo de derivado celulósico sobre la textura y la estabilidad oxidativa y térmica de oleogeles de aceite de soja. Recientemente, ha sido propuesto el uso de oleogeles (definido como aceites comestibles atrapados en una red tridimensional que ocupa un agente estructurante de auto-ensamblado) como substituto de grasa saturada o grasas trans en alimentos. En este trabajo el efecto de mezclas de diferentes derivados celulósicos (Avicel, etil celulosa y a-celulosa) sobre la estabilidad de lípidos, temperaturas de transición térmica y textura de oleogeles de aceite de soja fueron determinados utilizando un diseño de mezclas. Avicel afectó la estabilidad de lípidos, aumentando la rancidez oxidativa y valores de peróxido en los oleogeles. Oleogeles con mayores proporciones de Avicel también presentaron temperaturas de transición térmica más altas. Porcentajes más altos de etil celulosa y a-celulosa resultaron en un sistema más estable con menor rancidez oxidativa y menores temperaturas de transición térmica. Sin embargo, Avicel resultó en una textura más suave y menos pegajosa, una característica importante a considerar para su aplicación en alimentos. PALABRAS CLAVE: Aceite de soja; Derivados celulósicos; DSC; FTIR; Oleogel; Oxidación de lípidosCitation/Cómo citar este artículo: Totosaus A, Gonzaléz-Gonzaléz R, Fragoso M. 2016. Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel. Grasas Aceites, 67 (3): e152.

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“…The use of an oil structuring agent may be a solution to increase viscosity and physical stability of this kind of products. Beeswax is just an example of these oil structuring agents (Doan et al, 2015). The use of beeswax as suspension stabilizer may be a viable global alternative to other products more expensive.…”

Section: Pesto Is a Typicalmentioning

confidence: 99%

Pesto Sauce Type Products: Influence of Beeswax and Storage Conditions on Rheology and Colloidal Stability

Bouacida¹,

Mureşan²,

Essaidi³

et al. 2016

J microb biotech food sci

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One of the major problems for pesto sauce type products is the tendency of oil to cream, causing their alteration and decreasing consumer’s acceptability. In this study, colloidal and oxidative stability of pesto samples with (0.5-1.2%) of beeswax was evaluated during storage at 4, 20 and 40°C. The rheological behavior and color analysis was evaluated at the same temperatures. Sensory evaluation by using a hedonic test was also perfomed. Increasing the samples beeswax content increased the pesto colloidal stability. The samples with 0.8-1.2% have the highest stability and overall performed well on sensory analysis. The peroxide values of samples increased significantly (p

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Evaluating the Oil‐Gelling Properties of Natural Waxes in Rice Bran Oil: Rheological, Thermal, and Microstructural Study

Cited by 185 publications

References 32 publications

The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels

The Potential of Waxes to Alter the Microstructural Properties of Emulsion‐Templated Oleogels

Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

Pesto Sauce Type Products: Influence of Beeswax and Storage Conditions on Rheology and Colloidal Stability

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