Non-TAG structuring of edible oils and emulsions

Bot, Arjen; Veldhuizen, Yvonne S. J.; Adel, Ruud den; Roijers, Eli C.

doi:10.1016/j.foodhyd.2008.06.009

Cited by 111 publications

(87 citation statements)

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“…Thus, in compliance with health organizations recommendations and also according to specific industrial, commercial and product identification needs, new or alternative zero trans and low sat fats should be developed (Pernetti et al, 2007;Rogers, 2009). Several reviews present innovative materials and advanced techniques for the development of fat structuration aiming the reduction of saturated fatty acids level and the zero trans approach (Bot et al, 2009;Co and Marangoni, 2012;Dassanayake et al, 2011;Pernetti et al, 2007;Rogers, 2009;Siraj et al, 2015). Numerous polar and nonpolar additives are being considered as promising structuring agents − also termed oleogelators − of lipid systems such as high-melting triacylglycerols, monoacylglycerols, diacylglycerols, fatty acids, fatty alcohols, waxes, wax esters, ceramides, sorbitan monostearate, sorbitan tristearate, lecithin, phytosterols/ oryzanol, and 12-hydroxystearic acid.…”

Section: Introductionmentioning

confidence: 99%

“…Most of the scientific developments regarding the applications of phytosterols for crystal network structuration in lipid materials are currently being performed with mixtures of phytosterols (mainly β-sitosterol) and γ-oryzanol -the esterified form of β-sitosterol with ferulic acid (Bot and Agterof, 2006;Bot et al, 2009). Figure 1 presents a structural representation of an esterified and non-esterified β-sitosterol.…”

Section: Introductionmentioning

confidence: 99%

“…Figure 1 presents a structural representation of an esterified and non-esterified β-sitosterol. According to Bot et al (2009), molecular aggregation of β-sitosterol and γ-oryzanol mixtures forms thin fibrillar building blocks, exhibiting a high specific surface area, enabling them to participate in network connections as an outstanding structuring agent. Ract and Gioielli (2008) evaluated the addition of esterified phytosterols to sunflower oil aiming to customize the consistency of milk fat by chemical interesterification of a mixture of these three components.…”

Section: Introductionmentioning

confidence: 99%

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Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Buscato

Zaia

Godoi

et al. 2018

Braz. J. Chem. Eng.

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-Fat structural modifications promoted by phytosterol addition − a hypocholesterolemic component − to palm oil and a mixture of palm oil and canola oil were evaluated in order to develop fats with reduced saturated fatty acids. Palm oil added with free or esterified phytosterols was investigated in terms of triacylglycerol composition, microstructure, solid fat content, and crystallization behavior before and after chemical interesterification. The addition of 10% of free phytosterols to samples before interesterification built up a denser crystal fat network structure. After interesterification, the free phytosterols lost their structuring ability and behaved as the esterified form. Free phytosterols were subsequently added to blends of palm oil and canola oil (50:50 w/w%) at different concentrations. Consistency measurements and microscopic observations confirmed that, at concentrations of 6, 8, and 10%, the free phytosterols upgraded the fat structure forming a strongly cohesive fat crystal network.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Buscato

Zaia

Godoi

et al. 2018

Braz. J. Chem. Eng.

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“…If the organic phase is an edible oil, the resulting gel can also be called an 'oleogel' instead of 'organogel' (Toro-Vazquez et al, 2007;Rogers, 2009;Bot et al, 2009;Co and Marangoni, 2012). The oleogels are interesting products which are currently being used in structuring edible oils for margarine and shortening-like products, emulsion-based products, and in other processed food applications (bakery, processed meat, ice cream and dairy, confectionary and edible films).…”

Section: Introductionmentioning

confidence: 99%

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Öğütçü¹,

Yılmaz²

2014

Grasas y Aceites

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SUMMARY:The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in the 10% monoglyceride oleogel (9.38%), it was 12.15% in the commercial breakfast margarine at 20 °C. The peak melting temperature of the margarine was 47.11 °C, and among all oleogels, monoglyceride oleogel at 7% addition had the closest value (48.70 °C). The melting enthalpies of the oleogels ranged from 1.25 to 103.97 J·g −1 , while it was 94.19 J·g −1 for the margarine sample. The firmness and stickiness values were usually lower in the oleogel samples than those of the margarine sample. There was no significant change in the texture parameters during storage, indicating good structural stability. The polarized light microscopy pictures revealed rod-like crystals for carnauba wax and rosette-like aggregates for monoglyceride oleogels. X-ray diffraction patterns of the samples have revealed a β´-type polymorphic structure for the oleogels. These oleogels can be used in a spreadable, breakfast margarin-like product to promote new consumption habits for this healthy oil.KEYWORDS: Carnauba wax; Monoglyceride; Oleogel; Storage; Virgin olive oil; X-ray diffraction RESUMEN: Oleogeles de aceites de oliva virgen con cera de carnaúba y monoglicéridos como productos para untar. Se prepararon oleogeles de aceites de oliva virgen con cera de carnaúba y monoglicéridos para encontrar el producto más adecuado para untar. La capacidad de unión de aceites de oleogeles de monoglicéridos fue más alto que el de los oleogeles de cera de carnaúba. No hubo ninguna estructura cristalina verdadera con cera de carnaúba al 3%. Aunque el mayor contenido de grasa sólida fue con el 10 % de oleogeles de monoglicérido (9,38 %), fue del 12.15 % en el de margarina comercial a 20 °C. La temperatura pico de fusión de la margarina fue 47,11 ºC, y entre todos los oleogeles, los de monoglicérido al 7 % tuvo el valor más próximo (48,70 °C). La entalpía de fusión de los oleogeles estaban en el rango entre 1,25 y103,97 J·g −1 , mientras que fue de 94,19 J·g −1 para la muestra de la margarina. Los valores de firmeza y adherenciafueron por lo general más bajas en las muestras de oleogeles que en la muestra de margarina. Mientras que no hubo cambios significativos en los pará-metros de textura durante el almacenamiento, indicando una buena estabilidad estructural. Las imágenes de microscopía de luz polarizada reveló cristales en forma de varilla de cera de carnauba y agregados en forma de rosetones para los oleogeles monoglicéridos. Los diagramas de difracción de rayos X de las muestras reveló tener estructura polimórfica estándar tipo-β´ para los oleogeles. Estos oleogeles pueden ser productos tipo margarina untable para el desayuno y proporcionar nuevos hábitos de consumo saludable.

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“…Organogels are generating great interest and expectation in a wide spectrum of applications such as medical and pharmaceutical [1][2][3][4], development of new materials with specific optical and mechanical properties [5][6][7], matrixes for food systems [8,9], art conservation [10,11], etc. The term organogel refers to a variety of soft materials, from viscoelastic liquid-like to solid-like, comprised of an organic liquid and some molecules, i.e., organogelators, which are able to produce self-assembling and structure the organic medium [12].…”

Section: Introductionmentioning

confidence: 99%

Influence of Functionalization Degree on the Rheological Properties of Isocyanate-Functionalized Chitin- and Chitosan-Based Chemical Oleogels for Lubricant Applications

et al. 2014

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This work deals with the influence of functionalization degree on the thermogravimetric and rheological behaviour of NCO-functionalized chitosan-and chitin-based oleogels. Chitosan and chitin were functionalized using different proportions of 1,6-hexamethylene diisocyanate (HMDI) and subsequently dispersed in castor oil to promote the chemical reaction between the -NCO group of the modified biopolymer and the -OH group located in the ricinoleic fatty acid chain of castor oil, thus resulting in different oleogels with specific thermogravimetric and rheological characteristics. Biopolymers and oleogels were characterized through Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). Small-amplitude oscillatory shear (SAOS) measurements were performed on the oleogels. Oleogels presented suitable thermal resistance, despite the fact that the inclusion of HMDI moieties in the polymer structure led to a reduction in the onset temperature of thermal degradation. The insertion of low amounts of HMDI in both chitin and chitosan produces a drastic reduction in the values of oleogel viscoelastic functions but, above a critical threshold, they increase with OPEN ACCESSPolymers 2014, 6 1930 the functionalization degree so that isocyanate functionalization results in a chemical tool to modulate oleogel rheological response. Several NCO-functionalized chitosan-and chitin-based oleogel formulations present suitable thermal resistance and rheological characteristics to be proposed as bio-based alternatives to traditional lubricating greases.

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Non-TAG structuring of edible oils and emulsions

Cited by 111 publications

References 29 publications

Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Influence of Functionalization Degree on the Rheological Properties of Isocyanate-Functionalized Chitin- and Chitosan-Based Chemical Oleogels for Lubricant Applications

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