Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Doan, Chi Diem; Tavernier, Iris; Okuro, Paula Kiyomi; Dewettinck, Koen

doi:10.1016/j.ifset.2017.09.023

Cited by 148 publications

(124 citation statements)

References 77 publications

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“…Additionally, a fast cooling rate produces a high number of nucleation points, leading to a high number of small microcrystals with respect to the case where one applies a slow cooling rate 15,19,38 . In our case, possible differences in microcrystal dimensions 38 did not modify the final outcome, proving that USSWs can be applied as a robust method when employing commonly used cooling rates for oleogel preparation 15,17,19,38,39 .…”

Section: Resultsmentioning

confidence: 58%

Controlling oleogel crystallization using ultrasonic standing waves

Valoppi

Salmi

Ratilainen

et al. 2020

Sci Rep

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Oleogels are lipid-based soft materials composed of large fractions of oil (> 85%) developed as saturated and hydrogenated fat substitutes to reduce cardiovascular diseases caused by obesity. Promising oleogels are unstable during storage, and to improve their stability careful control of the crystalline network is necessary. However, this is unattainable with state-of-the-art technologies. We employ ultrasonic standing wave (USSW) fields to modify oleogel structure. During crystallization, the growing crystals move towards the US-SW nodal planes. Homogeneous, dense bands of microcrystals form independently of oleogelator type, concentration, and cooling rate. The thickness of these bands is proportional to the USSW wavelength. These new structures act as physical barriers in reducing the migration kinetics of a liposoluble colorant compared to statically crystallized oleogels. These results may extend beyond oleogels to potentially be used wherever careful control of the crystallization process and final structure of a system is needed, such as in the cosmetics, pharmaceutical, chemical, and food industries. Abbreviations USSW Ultrasonic standing wave HIU High-intensity ultrasound Oleogels are lipid-based materials that contain 85%-99.5% liquid oil trapped in a network of structuring molecules called oleogelators 1. Oleogels were developed during the last 15 years as saturated and hydrogenated fat substitutes 2. Saturated fats are used in the food, cosmetics, and pharmaceutical industries due to their ability to form solid and crystalline structures at room temperature. These crystalline structures are employed as delivery and protective systems and structuring agents 3. However, excessive consumption of saturated fats correlates with obesity that in turn causes cardiovascular diseases, metabolic syndrome and type-2 diabetes 4-6. Obesity is a global problem. In 2014, 2.5 billion adults and 41 million children worldwide were overweight or obese; these numbers have doubled since 1980 7. The annual healthcare costs related to treating diseases caused by/related to obesity is 60 billion euros in Europe 8 and 210 billion dollars in the USA 9. Lowering the intake of saturated fats, for example, by using oleogels rich in polyunsaturated fatty acids can help reduce cardiovascular diseases caused by obesity. Oleogels can be prepared using direct 1 and indirect 10 methods. Indirect methods are foam, emulsion and solvent exchange and aerogel templating where proteins or polysaccharides are used to prepare the scaffold in which oil is absorbed/retained 10. The direct method makes use of self-assembling molecules (e.g. monoglycerides, waxes, fatty acids, fatty alcohols, ethyl cellulose, phytosterols, phytosterol esters, etc.) to gel the oil 1. Structuring agents are dispersed into the oil, and then a heating and a cooling step are successively applied. The oleogelators rearrange themselves during the cooling step to form a crystalline/polymeric network. The network entraps the oil and gels the system 11. The direct method is...

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Section: Resultsmentioning

confidence: 58%

Controlling oleogel crystallization using ultrasonic standing waves

Valoppi

Salmi

Ratilainen

et al. 2020

Sci Rep

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“…The oleogelation process has been recognized as an emerging technology, which has been fairly studied using plant wax esters, such as beeswax, carnauba wax, candelilla wax, sunflower wax, and rice bran wax among others [7]. Generally, waxes have been characterized as the most efficient oleogelators, among other compounds (e.g., monoglycerides, fatty alcohols, phytosterols etc.)…”

Section: Introductionmentioning

confidence: 99%

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

et al. 2020

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Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1–2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G′ is higher than G″ at 20–27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications.

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“…However, the chemical composition of the wax is closely linked with its origin and extraction methodology (Doan et al., 2017). Among the most studied vegetable waxes as organogelators are rice, sunflower, candelilla, carnauba, and berry waxes (Doan et al., 2018), being the sunflower wax one of the most promising due to its efficiency to structure several edible oils (Hwang et al., 2014). In a previous work of our research group, a simple method of extraction with hexane without additional purification stages was used to recover waxes from filter cakes with an adequate quality for their application in various industries (Chalapud et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent

Sandoval

Carelli

Palla

et al. 2020

Journal of Food Science

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The objective of this study was to evaluate the capacity of recovered sunflower waxes (RW) to be used as a structuring agent of oleogel emulsions in comparison with commercial sunflower waxes (CW). RW were recovered from filter cake with a simple hexane extraction procedure. For this purpose, oleogel‐based emulsions were prepared using 2%, 3.5%, and 5% w/w wax in oleogel and characterized using several physicochemical techniques in order to evaluate the potential of these materials to develop products with functionality similar to commercial margarines. The total wax esters content of RW was similar to that of the CW and was mainly composed of wax esters with more than 44 carbon atoms (crystallizable waxes). Polarized light and scanning electron microscopy showed that RW produced emulsions with more intricate crystalline networks composed of smaller platelets than CW. The melting enthalpy was greater in CW emulsions than RW emulsions, which was in agreement with the thermal behavior found for CW and RW. The oil binding capacity of CW oleogel emulsions was higher than the RW ones, and this property improved with the increase in wax concentration. Likewise, the elastic behavior, as well as hardness and adhesiveness, increased with the wax content as a result of a greater amount of microstructural elements composing the network of these semisolid materials. The oleogel emulsions stability was monitored for 2 months at room temperature. The increase of CW concentration slowed down the coalescence process, but this behavior was not observed for RW emulsions. Obtained results demonstrated that RW oleogel emulsions have the potential to replace the functionality of soft spreadable products. Practical Application Wax esters are organogelators that have been shown to successfully gel liquid oil at low concentrations. In this work, we are interested in evaluating the potential of sunflower waxes recovered from filter cake, a waste generated during refined oil production, to structure oil and produce oil‐in‐water emulsions with functionality similar to commercial margarines. With this, it is sought not only the development of healthier fats but also the use of wastes to generate more sustainable products.

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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry

Cited by 148 publications

References 77 publications

Controlling oleogel crystallization using ultrasonic standing waves

Controlling oleogel crystallization using ultrasonic standing waves

Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

Preparation and characterization of oleogel emulsions: A comparative study between the use of recovered and commercial sunflower waxes as structuring agent

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