Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example

Abstract

In this study rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglycerols, or mixtures of it as oleogelators are characterized in comparison to conventional bakery margarines or partially hydrogenated peanut fat with regard to their oil‐binding capacity, hardness, and rheological behavior. Oleogels prepared with 5% and 10% sunflower wax and 5% monoacylglycerols with 5% ethyl cellulose, respectively, show comparable properties as the conventional fat phases with regard to the mentioned parameters. The rheological properties reveal that storage and loss moduli of oleogels prepared without sunflower wax are significantly lower in comparison to conventional margarines. In addition, cross‐sectional views allow a very deep insight in the 3D structure of the oleogels via cryogenic scanning electron microscopy. For oleogels consisting of ethyl cellulose, entrapped oil droplets can be visualized and the pore size distribution is established by a semiautomatic approach. The use of oleogels results in a reduction of saturated fatty acids from 29%–47% to 7%–13% and in an increase of polyunsaturated fatty acids of at least 22% in oleogel‐based cookies. Cookies prepared with oleogels are accepted by the consumer, even if the overall evaluation is slightly worse in comparison to the conventional products. Practical Applications: The application of rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglyerols, or mixtures is a very good possibility to replace fat phases in bakery products high in saturated fatty acids and to improve the fatty acid profile of the foods. This results in food with a higher content of monounsaturated oleic acid and polyunsaturated linolenic acid recommended for a healthier nutrition.

Novel Waxy Starch Cryostructured Coatings Applied on Commercial Crackers

“…As can be seen, the sample without added coating (Figure 4, profile a) presents characteristics of a very irregular morphology, with a significant number of empty spaces and cracks; which implies that, according to the nature of this type of material, it has a large contact surface between the product and the ambient humidity, increasing the transfer of humidity to the interior of the product through the empty spaces, modifying the interactions and, therefore, its properties. [24] In this sense, generating a coating on the entire surface of the cracker by means of spraying (Figure 4, profile b) was favorable, since being an effective technique to apply the cryogel in a homogeneous and controlled manner on the surface, it does not cracks or fissures were observed, which allowed an adequate analysis, improving the mechanical and barrier characteristics of the samples, which agree with the data obtained by MDSC and FTIR. [25]…”

“…As can be seen, the sample without added coating (Figure 4, profile a ) presents characteristics of a very irregular morphology, with a significant number of empty spaces and cracks; which implies that, according to the nature of this type of material, it has a large contact surface between the product and the ambient humidity, increasing the transfer of humidity to the interior of the product through the empty spaces, modifying the interactions and, therefore, its properties. [ 24 ]…”

Oleogels as a Fat Substitute in Food: A Current Review

“…Cookies produced with those oleogels were softer, a little brittle, fissured, and with lower height. Moreover, the oleogels were not as sensory acceptable as the traditional cookie, suggesting further evaluation and more studies for this kind of system [ 73 ].…”

Development and Characterization of Ethylcellulose Oleogels Based on Pumpkin Seed Oil and Rapeseed Oil

“…In contrast, rapeseed oil has been intensively investigated in terms of oleogelation with different oleogelators such as waxes, shellac, ethylcellulose, and monoglycerides. Many studies highlight the use of rapeseed oil-based oleogels in various food products like spreads, cakes, biscuits, and patties [ 23 , 24 , 25 , 26 ].…”