Organogelation: It’s Food Application

Abstract

Ice cream is a sweetened frozen dairy product preferred as snacks or dessert made of milk and milk products, that is often added with fruits (raw and/or dried form), along with other essential ingredients like flavours, colours etc. In the last decade, the perceptions of consumers have changed from ice creams as a mere enjoyment snacks/dessert to functional food with health benefits. Several communities across the world and research institutes have shown keen interest and demand for fortified ice creams with additional nutrients or bioactive substances. Attempts have been made to make ice cream as functional food by incorporation of probiotics, having several additional advantages, such as improving consumer's health and nutritional value of product along with improvement in ice cream properties. Prebiotics like insulin and Fructooligo-saccharides (FOS) are widely exploited as sugar substitutes that also have shown positive effect on gut health. Spirulina powder, as an additive to ice cream, helps in replacing stabilizers and giving natural light green colour to ice cream. The increasing concerns about the effects of diet on health have elevated demand for reduced fat ice cream. For this reason dietary fibres, whey protein and modified starch addition in ice cream preparations have been exploited. Ice creams prepared with vegetable oils extracted from soy and several other sources exhibit health benefits like lowering the risk of cancer and cardiovascular diseases. Incorporation of tiger nut based milk in ice cream is expected to replace cow milk and could be alternative for designing ice cream addressing lactose-intolerance consequences. Incorporation of kinnow peels as a source of photochemical, improves colour as well as flavour of the ice cream. In this review different varieties of ice creams and their positive impacts on consumer's health is explored.

The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator

“…From a food scientific point of view, the oleogelators need to satisfy several requirements for food applications, including food‐grade, cost‐effectiveness, regulatory approval, and versatility (Edmund Daniel & Marangoni, 2012). Therefore, natural waxes from plant sources and hydrocolloidal polymers have been frequently applied to prepare oleogels for food products (Kaushik et al., 2017). In addition, the strong gelation ability of oleogelators is preferred because it can achieve the desired texture of food products with a small quantity, consequently reducing the impact on their sensory properties.…”

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

“…Among the wide number of different molecules which are able to structure oils, monoglycerides (MGs) and waxes are some of the most promising alternatives for replacing hard stock structured fats 9 . The formation of a three‐dimensional gel network which mimics the crystallization of triglycerides is accomplished through molecular self‐assembly of crystalline particles 10 . Although physicochemical characterization of oleogels remains the subject of many studies, their application in different food products has become the focus of most recent researches.…”

Rheological and thermal study of structured oils: avocado (Persea americana) and sacha inchi (Plukenetia volubilis L.) systems

“…The reduction of trans-unsaturated and saturated triglycerides is one of the main challenges being faced by the food industry. Oleogelation is a novel way to provide structure to liquid oils which is based on the use of the so called ''organogelators'' whose systems are of interest to food companies who manufacture foods such as polyunsaturated margarines and spreads (Kaushik et al 2017). These molecules provide solid-like structure with viscoelastic properties to oils at low concentration (B 10% w/ w) although containing little amounts of saturated fatty acids, where an oil phase is trapped by a self-sustaining three-dimensional network of the structuring agent (Patel et al 2014).…”

“…These molecules provide solid-like structure with viscoelastic properties to oils at low concentration (B 10% w/ w) although containing little amounts of saturated fatty acids, where an oil phase is trapped by a self-sustaining three-dimensional network of the structuring agent (Patel et al 2014). A nontraditional way to structure oil with reduced levels of Trans and saturated fatty acids is based on the use of structurants which have potential of replacement of the natural network of TAG structure in the native fat by different strategies of oleo gel formation: crystalline particle, fibril network, particle fillers, liquid crystalline esophase and polymer network (Kaushik et al 2017). The use of organogels in food products is a very attractive alternative, as these compounds can ensure characteristics such as consistency and plasticity with absence of TFA, and a significant reduction of the SFA content, resulting in products of strong nutritional and technological appeal (Rogers et al 2009).…”