Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil

Liu, Lingyi; Ramirez, Ivon Stephanie Acosta; Yang, Junsi; Ciftci, Ozan N.

doi:10.1016/j.foodchem.2019.125567

Cited by 41 publications

(31 citation statements)

References 35 publications

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“…The crystal shape of different sorghum waxes observed with polarized light microscopy were comparable to carnauba wax or candelilla wax [67]. External factors applied during oleogel formation (high cooling rates and ultrasonication) influenced the crystal size, which were smaller and denser [67]. This was also reported in the case of other waxes [50,65].…”

Section: Characterization Of the Oleogels Microstructuresupporting

confidence: 63%

“…Microscopy was the perfect tool for assessing the performance of three types of sorghum waxes as new oleogelators for fish oil. The crystal shape of different sorghum waxes observed with polarized light microscopy were comparable to carnauba wax or candelilla wax [67]. External factors applied during oleogel formation (high cooling rates and ultrasonication) influenced the crystal size, which were smaller and denser [67].…”

Section: Characterization Of the Oleogels Microstructurementioning

confidence: 83%

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Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

2021

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Numerous empirical studies have already been conducted on the innovative fat-replacing system defined as oleogel, creating a real urge for setting up a framework for future research, rather than conducting studies with arbitrary methods. This study re-evaluates the utility of some analyses and states some conclusions in order to eliminate the reluctance of food processors and consumers towards the utilization of oleogels as ingredients. The review presents extensively the methods applied for the characterization of various oleogels, while highlighting their addressability or inconveniences. The discussed methods were documented from the research published in the last five years. A classification of the methods is proposed based on their aims or the utility of the results, which either describe the nano-structure and the network formation, the quality of the resulting oleogel or its suitability as food ingredient or other edible purposes. The general conclusions drawn for some classes of oleogels were also revisited, in order to ease the understanding of the oleogel behaviour, to encourage innovative research approaches and to stimulate the progress in the state of art of knowledge.

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Section: Characterization Of the Oleogels Microstructuresupporting

confidence: 63%

Section: Characterization Of the Oleogels Microstructurementioning

confidence: 83%

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

2021

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“…Recently, the study published by Liu et al. (2020) confirmed the beneficial impact of smaller crystals on the gelling behavior of fish oil oleogels developed by three different sorghum waxes (presented in Table 3). Sorghum distillers’ dried grains and soluble (DDGS) wax exhibited a more homogenous crystal network and stronger oil binding capacity than sorghum bran wax and sorghum kernel wax because of the smaller crystals.…”

Section: Factors Affecting Oleogelation Behaviourmentioning

confidence: 77%

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Liu

Bogojevic

et al. 2022

Comp Rev Food Sci Food Safe

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The growing awareness of the adverse health effects of trans‐fats and saturated fats are driving researchers to seek healthy alternatives. A promising strategy to structure liquid oil, called oleogelation, has been a subject of great interest. In the development of oleogels, highly unsaturated oils can be structured through different gelation mechanisms by varying structuring agents (e.g., polymeric or low molecular weight oleogelators). Due to their potential to reduce saturated fat in food products while also providing solid texture without changing the oil's chemical composition and nutritional values, oleogels have been introduced into various products (meat, spread, and confectionary) as alternatives to traditional solid fats. However, the shortcomings of oleogels cannot be ignored, such as the softer texture and the poorer plasticity than traditional solid fat. As the physicochemical properties and functionalities of oleogels are highly dependent on their composition and structuring mechanism, it is possible to obtain a product with desirable functionality by choosing a suitable oleogelator or oil phase. Thus, comprehensive and detailed knowledge regarding the role of oleoglarors, oil phase, and oleogelation mechanism on oleogelation is needed. This review primarily focuses on published information within the last decades addressing how the composition and oleogelation mechanism affect the structure and functionality of oleogels and oleogel‐based products. The factors affecting the oil gelation are summarized concerning three aspects: (i) oleogelator (chemical composition and molecular structure); (ii) oil phase (TAG composition and minor component); and (iii) oleogelation mechanism. Finally, the future perspectives toward oleogels are highlighted. This review aims to deepen the understanding of oleogelation and the rational design of oleogel‐based products.

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“…⊎ 0 Crystals are the most stable crystal form, having the advantages of smoothness, and excellent creaming and aeration properties. 32 The results indicated that the novel cookies prepared with wax oleogels were more dependent on ⊎ 0 crystal. Among all the oleogels with cookie hardness similar to or lower than that of shortening, RBW5 had the lowest ⊎ 0 crystal content (2795.7), while RBW9 had the highest SFC (11 671.3).…”

Section: Effect Of Properties Of Wax Oleogels On Cookie Qualitymentioning

confidence: 96%

Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels

Zhu

et al. 2022

J Sci Food Agric

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BACKGROUND: Wax-based oleogels showed better performance as a substitute for shortening in cookies, but the relationship between the structure and physical properties of wax oleogels and cookies quality has not been elucidated, which limit its further application. In this regard, the effect of structure and physical properties of wax oleogels on the quality of cookies was investigated, and the characteristic indexes for evaluating the quality of novel cookies prepared with wax oleogels were determined. RESULTS:The results showed that oleogels with 5-9% proportion of rice bran wax (RBX) and candelilla wax (CDW) produced soft cookies with porous structure, desired spread and color. Compared with shortening, wax oleogels with lower solid fat content (SFC, 4.5-11%, 25 °C) and higher ⊎ 0 crystals (2795.7-11 671.3) produced cookies with similar hardness to that of shortening. Besides, the hardness of wax oleogel-based cookies depends more on the amount of crystals than crystal size. In the results, SFC, ⊎ 0 crystals, viscosity and elastic modulus (G 0 ) were determined to be the characteristic evaluation indexes for the quality of cookies prepared with wax oleogels. Cookies with wax oleogels with higher SFC, ⊎ 0 crystal, viscosity and G 0 are softer.CONCLUSION: The quality of novel cookies prepared with wax oleogels can be controlled by the SFC and ⊎ 0 crystal of wax oleogels.

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Evaluation of oil-gelling properties and crystallization behavior of sorghum wax in fish oil

Cited by 41 publications

References 35 publications

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

Application of Analytical Methods for the Comprehensive Analysis of Oleogels—A Review

Edible oleogels as solid fat alternatives: Composition and oleogelation mechanism implications

Determination of characteristic evaluation indexes for novel cookies prepared with wax oleogels

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