Natural Gums as Oleogelators

Banaś, Karol; Harasym, Joanna

doi:10.3390/ijms222312977

Cited by 23 publications

(22 citation statements)

References 82 publications

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“…Hydrogen bonds, electrostatic interactions, and Van der Waals covalent are examples of intermolecular interaction forces of the oleogelators that form the three-dimensional gel network by self-assembling low molecular weight compounds [ 7 ]. Component parts with similar molecular and chemical structures often show synergic interactions about dispersed particle phenomena and self-association.…”

Section: Oil Structuringmentioning

confidence: 99%

“…Self-organization of polymers in the oil phase occurs with the formation of polymeric fibers and, thus, gelation ( Figure 3 C). Gelation can occur in chemical gels through covalent bonds and in physical gels through self-assembly via hydrogen (such as EC) or van der Waals forces [ 7 ]. For instance, during the gelation of the oleogel structured by EC, the structure presents a network of voids, which suggests that the oil is compartmentalized in distinct pockets ( Figure 3 C).…”

Section: Oil Structuringmentioning

confidence: 99%

“…However, there is growing concern about using these fats, with their high saturated fatty acids (SFA) content and sustainability issues. Starch and natural gums (polysaccharides) are also studied and used to partially or entirely replace shortenings in confectionery products [ 6 , 7 , 8 ]. However, replacing saturated fats with refined carbohydrates does not give the same characteristics to the product.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Oleogels as a Fat Substitute in Food: A Current Review

Silva

Ferdaus

Foguel

et al. 2023

Gels

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Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.

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Section: Oil Structuringmentioning

confidence: 99%

Section: Oil Structuringmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Oleogels as a Fat Substitute in Food: A Current Review

Silva

Ferdaus

Foguel

et al. 2023

Gels

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“…On the other hand, the higher viscosity of polysaccharides such as XG/BSG resulted in less movement and coalescence of emulsion droplets happened, and consequently, the droplet size decreased (Banaś & Harasym, 2021).…”

Section: Particle Size and Morphological Featuresmentioning

confidence: 99%

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

Sarraf,

Naji‐Tabasi,

Beig‐Babaei

et al. 2023

Food Science & Nutrition

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Applying hydrocolloids in the structure of protein emulsion gel can improve its properties. Interaction of whey protein concentrate (WPC) (5%) with xanthan gum (XG) and basil seed gum (BSG) at different concentrations (0.2%, 0.4%, and 0.6%) was investigated to improve mechanical and structural properties of emulsion gel. Results illustrated that gums created a stronger structure around the oil droplets, which confocal images approved it. Also, the particle size decreased and uniformed by cooperating 0.6% gum in comparison with WPC (46.87 μm). The lowest and highest hardness values were observed in emulsion gel formed by WPC (1.27 N) and 0.6BSG: WPC (3.03 N), respectively. Also, the increase of gum concentration had a positive on consistency parameter of texture, so the value was 11.48 N s in WPC emulsion gel and it reached 0.6BSG: WPC (25.71 N s) and 0.6XG: WPC (19.96 N s). Evaluating the stability of the treatments by centrifugation indicated that 0.6BSG: WPC (89.10%) and 0.6XG: WPC (74%) had the highest level of stability. Increasing gum concentration increased the consistency and viscosity. Also, the viscoelastic properties of emulsion gel improved by 0.6% BSG. The elastic modulus of the WPC, 0.6XG: WPC, and 0.6BSG: WPC emulsion gels at the same frequency (1 Hz) was 240.90, 894.59, and 1185.61 Pa, respectively. In general, the interaction of WPC solution with hydrocolloids, especially BSG, is suggested to prepare more stable and elastic emulsion gels.

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“…Edible polymer based oleogels Davidovich-Pinhas (2019) Mono-and multicomponent based oleogels Patel (2017) Oleogelator Food polymer as oleogelators Li et al (2022) Natural gums as oleogelators Banaś and Harasym (2021) turing patterns. Then the emphasis will be on the specific effect of each ingredient and oleogelation mechanism on the gelling behavior of oleogels.…”

Section: Oleogelation Mechanismmentioning

confidence: 99%

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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Natural Gums as Oleogelators

Cited by 23 publications

References 82 publications

Oleogels as a Fat Substitute in Food: A Current Review

Oleogels as a Fat Substitute in Food: A Current Review

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum

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

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