Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles

Lim, Jeongtaek; Jeong, Sungmin; Oh, Im Kyung; Lee, Suyong

doi:10.1016/j.lwt.2017.06.054

Cited by 105 publications

(82 citation statements)

References 24 publications

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“…Despite the greater amount of unsaturated fatty acids in the OM, the oxidative stability was guaranteed during the 6‐month shelf life, as in CM. The stability is very characteristic of the oil used, because a previous study with soybean and carnauba wax did not provide good oxidative stability during all shelf life in fried noodles (Lim, Jeong, Oh, & Lee, ). In addition to the presence of antioxidants, the maintenance of oxidative stability may also have been influenced by the protection provided by the three‐dimensional network formed by CLX.…”

Section: Resultsmentioning

confidence: 99%

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Silva

Chaves

Fernandes

et al. 2018

J Americ Oil Chem Soc

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Margarines and spreads contribute greatly to the intake of saturated and trans fats in the diet. Therefore, the objective of this work was to produce margarines using the oleogel technology and to verify the physical, thermal, oxidative, and sensorial properties of this product during six months of shelf life, comparing it with commercial margarine. When compared with commercial margarine, the oleogel margarine showed similar color results. Due to the different structural shape, the results of microstructure and the melting curve were differentiated, but this indicated a structure more resistant to temperature oscillations and an overall softer product. However, the sensorial difference between the samples was easily detected by the consumers, mainly with respect to the parameters of taste, texture, and overall impression. It was concluded that it is possible to produce margarines using the oleogel technology, which display good physical properties, similar shelf life, and improved nutritional characteristics.Keywords Oleogel Á Margarine Á Sensory Á Oxidative stability J Am Oil Chem Soc (2018) 95: 673-685. Material Raw MaterialsHOSO was provided by ChemyUnion S.A., Sorocaba, Brazil; interesterified fat (IF) TRI HW LT 2.5 (vegetable fat 674 J Am Oil Chem Soc J Am Oil Chem Soc (2018) 95: 673-685

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Section: Resultsmentioning

confidence: 99%

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Silva

Chaves

Fernandes

et al. 2018

J Americ Oil Chem Soc

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“…Carnauba wax, which is extracted from the leaves of the carnauba tree, Copernicia prunifera (Miller) H. E. Moore, a Brazilian palm referred as the “tree of life”, consists of a complex mixture of esters, free alcohols, aliphatic acids, aromatic acids, free ω ‐hydrocarboxylic acids, hydrocarbons (paraffins), and triterpene diols, of which myricyl cerotate is the main component . Carnauba wax has the highest melting point of all natural waxes and is widely accepted as the hardest commercial wax known . In addition, it is an inert compound in the rumen and insoluble in water; also, despite the toxicity of some lipids to the rumen microorganisms, carnauba wax is a harmless material to ruminal and animal health, because it is a saturated lipid …”

Section: Introductionmentioning

confidence: 99%

“…Carnauba wax has the highest melting point of all natural waxes and is widely accepted as the hardest commercial wax known . In addition, it is an inert compound in the rumen and insoluble in water; also, despite the toxicity of some lipids to the rumen microorganisms, carnauba wax is a harmless material to ruminal and animal health, because it is a saturated lipid …”

Section: Introductionmentioning

confidence: 99%

“…15,16 Carnauba wax has the highest melting point of all natural waxes and is widely accepted as the hardest commercial wax known. 17 In addition, it is an inert compound in the rumen and insoluble in water; 16,18 also, despite the toxicity of some lipids to the rumen microorganisms, carnauba wax is a harmless material to ruminal and animal health, because it is a saturated lipid. 17,19 Based on these considerations, this study tested the main hypothesis that carnauba wax, abundant and native to the Brazilian semiarid region, can be a suitable alternative as a wall material to obtain slow-release urea systems, providing slower delivery in the rumen, reducing risk of intoxication, and cooperating to give an effective microbial protein synthesis by optimizing its use by microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…17 In addition, it is an inert compound in the rumen and insoluble in water; 16,18 also, despite the toxicity of some lipids to the rumen microorganisms, carnauba wax is a harmless material to ruminal and animal health, because it is a saturated lipid. 17,19 Based on these considerations, this study tested the main hypothesis that carnauba wax, abundant and native to the Brazilian semiarid region, can be a suitable alternative as a wall material to obtain slow-release urea systems, providing slower delivery in the rumen, reducing risk of intoxication, and cooperating to give an effective microbial protein synthesis by optimizing its use by microorganisms. Thus, in this paper we investigated the properties of the microencapsulated urea formulations obtained to evaluate the microencapsulation process and its effectiveness, in addition to an in situ test to study degradation kinetics, nitrogen release profile, and urea release mechanisms in small ruminants.…”

Section: Introductionmentioning

confidence: 99%

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Carnauba wax as a wall material for urea microencapsulation

Medeiros

Silva

et al. 2018

J Sci Food Agric

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The production of urea microspheres using carnauba wax was successful for all microencapsulated systems developed, evidencing the promising potential for use in ruminant animal diets. The U 2 formulation with large particles is the most recommended because it permitted greater resistance to microbial attack, allowing a slower release of urea into the rumen, reducing the risk of intoxication or ruminal alkalosis. © 2018 Society of Chemical Industry.

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Production, health implications and applications of oleogels as fat replacer in food system: A review

Tan,

Chan,

Manja

et al. 2023

J Americ Oil Chem Soc

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Various food formulations widely utilized solid fats to provide specific textural properties and sensory attributes. Partially hydrogenated oil was commonly used as solid fat before being banned by FDA recently because of the existence of trans fats. Oleogels, semi‐solid gel typically prepared from liquid vegetable oil and food‐grade oleogelators, is developed as an alternative for solid fats that is free of trans fat and low in saturated fats. Oleogels are prepared via indirect or direct oleogelation technology by which the liquid oil is entrapped in a three‐dimensional network with the aid of low molecular weight oleogelators (LMOGs) and high molecular weight oleogelators (HMOGs). Oleogels received tremendous attention from food scientists to be used in various food applications, particularly high‐fat products such as comminuted meat, chocolates, ice cream, shortening and margarine and even as a deep‐frying medium. They satisfy not only the current trends of consumers for healthy food products (free of trans fat and low in saturated fat) but also provide viscoelastic solid‐ and gel‐ like properties to structure high fat food products. More importantly, recent studies showed that oleogels tend to be metabolized differently from conventional fats and oils giving them an additional advantage in improving the nutritional value of high‐fat foods. Therefore, this review aims to provide an overview that captures the latest studies on oleogels from their production via direct dispersion and indirect dispersion methods, processing conditions that influence the physical properties, metabolism and health attributes as well as recent application in food products.

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Evaluation of soybean oil-carnauba wax oleogels as an alternative to high saturated fat frying media for instant fried noodles

Cited by 105 publications

References 24 publications

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

Carnauba wax as a wall material for urea microencapsulation

Production, health implications and applications of oleogels as fat replacer in food system: A review

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