Properties of Oleogels Formed With High‐Stearic Soybean Oils and Sunflower Wax

Hwang, Hong‐Sik; Gillman, Jason D.; Winkler‐Moser, Jill K.; Kim, Sang-Hoon; Singh, Mukti; Byars, Jeffrey A.; Evangelista, Roque L.

doi:10.1002/aocs.12060

Cited by 25 publications

(24 citation statements)

References 34 publications

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“…A significant increase in firmness was observed depending on the concentration of OBE (p ≤ .05). This was expected results, and it was parallel with the literature (Hwang et al, 2018;Öǧütcü & Yilmaz, 2014). Firmness was defined as the force required to create a given deformation under given conditions and spreadability could be estimated from firmness (Öğütcü et al, 2015).…”

Section: Storage Stability Of Oleogelssupporting

confidence: 67%

Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier

Erinç

Okur

2021

J. Food Process. Preserv.

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The physical state of oil depends on the saturation level and carbon number of fatty acids, isomer (cis-/trans) content, and the position of fatty acids in glycerol. The physical properties of oils can be modified by technological applications such as fractionation, hydrogenation, and interesterification, so liquid oils can be converted into a semi-solid or solid form. However, these present technologies have certain disadvantages such as an increase in trans fatty acid and saturated fatty acid content, and high

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Section: Storage Stability Of Oleogelssupporting

confidence: 67%

Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier

Erinç

Okur

2021

J. Food Process. Preserv.

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“…[4][5][6] It is furthermore beneficial that waxes can source from numerous plant or animal origins and have a record of previous consumption. Waxes frequently considered for oil structuring purposes are sunflower wax (SFW), [7,8] rice bran wax (RBW), [9][10][11] candelilla wax (CLW), [12,13] carnauba wax, [14,15] and beeswax (BW). [16] Although some attempts have been made to characterize wax-based oleogels in general, the related knowledge base remains highly fragmented.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Oleogels Based on Waxes and Their Hydrolyzates

Wettlaufer

Hetzer

Flöter

2021

Euro J Lipid Sci & Tech

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In this paper, the structuring of liquid oils, also known as oleogelation, is systematically investigated for the first time using a quasi-quaternary mixing system approach. Native waxes with different quantities of wax esters (WE), n-alkanes (hydrocarbons (HC)), fatty acids (FA), and fatty alcohols (FaOH) are applied in mixtures with hydrolyzed waxes to systematically change the composition. Hydrolyzed waxes contain high levels of FA and FaOH. The model systems are investigated on microscopic level (brightfield light microscopy (BFM), cryogenic scanning electron microscopy (cryo-SEM)) as well as on their macroscopic properties (rheology, gel hardness) and calorimetric behavior (differential scanning calorimetry (DSC)). It is found that sunflower wax (SFW)-based gels (12% structurant) become less hard on any admixture. Beeswax (BW)-based gels show significant increases in hardness when 25% and 50% (w/w) hydrolyzate are admixed. This could be related to stepwise crystallization. Further analysis reveals that the dissolution/melting behavior of the wax ester mixtures can be surprisingly well described as ideal solubility of a single pseudocomponent. The approach to unravel the individual contributions of the different species present in waxes is successful and marks a first step to better understand the systematic of wax functionality as oleogelators. Practical Application: The substitution of hardstock fats in structured oil phases is of interest for two reasons. The improved nutritional profile oleogels offer are beneficial for public health while the elimination of palm oil based ingredients appears to be a general public desire. Among the technical solutions for non-TAG oil structuring waxes are very promising. This is primarily due to their availability, prior consumption, potentially low cost for functionality. Currently waxes are technically and scientifically wrongly treated as single components. In order to better utilize the potential of waxes and design future sourcing strategies it is necessary to understand the wax functionality at a compositional/molecular level. This contribution marks the first step into this direction by considering classes of molecules with respect to their contribution to functionality. This understanding is considered as a key for future compositional design.

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“…It is worth mentioning that composition of oils as well as the acyl chain length, atomic weight, and thermal qualities can influence the gelation capacity (Fayaz et al, 2017). Till now various oils such as hazelnut oil, corn oil, sunflower oil, rice bran oil, soyabean oil, olive oil, canola oil, sesame oil, palm oil, rapeseed oil, coconut oil, and fish oil have been utilized in preparation of oleogels (da Silva et al, 2018;Fayaz et al, 2017;Huang et al, 2018;Hwang et al, 2018;Yılmaz & Ö gütcü, 2014). Studies indicate that polar components in oil and stearic acid content significantly affected the properties of oleogels (Hwang et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels

Holey

Sekhar

Mishra

et al. 2021

J Americ Oil Chem Soc

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Oleogelation is emerging as one of the most exigent oil structuring technique. The main objective of this study was to formulate and characterize rice bran/ sunflower wax-based oleogels using eight refined food grade oils such as sunflower oil, mustard oil, soybean oil, sesame oil, groundnut oil, rice bran oil, palm oil, and coconut oil. Stability and properties of these oleogels with respect to oil unsaturation and wax composition were explored. Sunflower wax exhibited excellent gelation ability even at 1%-1.5% (w/v) concentration compared to rice bran wax (8%-10% w/v). As the oleogelator concentration increased, peak melting temperature also increased with increase in strength of oleogels as per rheological studies. X-ray diffraction and morphological studies revealed that oleogel microstructure has major influence of wax composition only. Sunflower wax oleogels unveiled rapid crystal formation with maximum oil binding capacity of 99.46% in highly unsaturated sunflower oil with maximum polyunsaturated fatty acid content. Further, the applicability of this wax based oleogels as solid fat substitute in marketed butter products was also scrutinized. The lowest value of solid fat content (SFC) in oleogel was 0.20% at 25 C, resembling closely with the marketed butter products. With increase in oil unsaturation, oleogels displayed remarkable reduction in SFC. Depending upon prerequisite, oleogel properties can be modulated by tuning wax type and oil unsaturation. In conclusion, this wax-based oleogel can be used as solid fat substitute in food products with extensive applications in other fields too.

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Properties of Oleogels Formed With High‐Stearic Soybean Oils and Sunflower Wax

Cited by 25 publications

References 34 publications

Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier

Determination of physical and chemical properties of oleogels prepared with olive oil and olive‐based emulsifier

Characterization of Oleogels Based on Waxes and Their Hydrolyzates

Effect of oil unsaturation and wax composition on stability, properties and food applicability of oleogels

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