Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil

Blach, Carolin; Gravelle, Andrew J.; Peyronel, Fernanda; Weiß, Jochen; Barbut, Shai; Marangoni, Alejandro G.

doi:10.1039/c6ra15142f

Cited by 81 publications

(83 citation statements)

References 36 publications

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“…). This result is partially in agreement with the micrographs obtained by Gandolfo et al ,Schaink et al , and Blach et al on oleogels containing 5% C 18 OH in sunflower and canola oil. These authors obtained large platelet‐like crystals similar to the big crystals observed in Fig.…”

Section: Resultssupporting

confidence: 93%

“…Besides these data, different authors reported the phase transition behavior of mixtures of fatty alcohols and fatty acids in edible oils . In this way, mixed needle‐like crystals with β ‐polymorphic form formed allowing the structuring of the liquid oil . The mechanical properties of the resulting oleogels were correlated to the spatial distribution of the crystalline mass present in the system .…”

Section: Introductionmentioning

confidence: 98%

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Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

Valoppi

Calligaris

Marangoni

2016

Euro J Lipid Sci & Tech

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This study examined the capability of fatty alcohols with chain lengths from C14OH to C22OH to gel peanut oil. The gelation was achieved by crystallizing the samples at 5°C/min or 40°C/min. Results showed that minimum gelling concentration decreased as fatty alcohol chain length increased and it was higher for fast cooled samples than for the corresponding slow cooled ones. More than 7% of C14OH was necessary to obtain a self‐standing material highlighting its low capacity as oleogelator. Other oleogels were compared at 5% fatty alcohol concentration in peanut oil and oleogels containing C16OH yielded the weakest system, with the lowest ability to retain oil. This was attributed to its higher solubility in oil as compared to other fatty alcohols as well as to the formation of larger crystal aggregates. As the fatty alcohol chain length increased, systems became stronger, displaying smaller crystal aggregates. For all cases, an increase in cooling rate lead to the formation of weaker gels with reduced capacity to entrap oil. Practical applications: A novel strategy to reduce saturated/trans fats in food products involves the use of oleogels. Here we report on the use of even saturated fatty alcohols to gel peanut oil, thus preventing oil separation during storage and handling of products such as nut butters. The structure and physical properties of fatty alcohol oleogels greatly depend on fatty alcohols chain length as well as cooling rate applied during crystallization. Fatty alcohols proved to be a very efficient peanut oil stabilizer. Fatty alcohol chain length and cooling rate greatly affected organogel structure and physical properties.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 98%

Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

Valoppi

Calligaris

Marangoni

2016

Euro J Lipid Sci & Tech

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“…In the combined EC/SO:SA system, the mechanical strength of the gels in the intermediate regime (8:2 to 4:6) follow a similar pattern to that of the pure SO:SA gels reported previously ; i.e., a gradual decrease in gel strength as the stearic acid content increased. Outside of this regime, the increase in gel strength in the combined system is very pronounced.…”

Section: Resultssupporting

confidence: 82%

“…Accelerated oil loss of the combined EC/SO:SA oleogels are presented in Fig. .The most stable gels (oil loss <5 wt%) were those having a SO:SA ratios with a high stearyl alcohol or stearic acid content (10:0, 1:9, and 0:10), and the oil binding capacity of these ratios was comparable to that of the corresponding SO:SA gels in the absence of EC . Both the 8:2 and 2:8 ratios had an intermediate oil loss of ∼10–15 wt%, while the remaining SO:SA ratios all lost approximately 20–30 wt% oil after centrifugation.…”

Section: Resultsmentioning

confidence: 96%

“…Blach et al previously reported that pure stearyl alcohol crystals were observed by X‐ray diffraction in ratios of 10:0–8:2, while stearic acid crystals were observed in the 3:7–0:10 SO:SA mixtures. It is noteworthy that these ratios correspond to the gels which exhibited a substantial increase in gel strength upon addition of EC, and this point will be addressed further in subsequent sections.…”

Section: Resultsmentioning

confidence: 98%

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Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

Gravelle

Blach

Weiß

et al. 2017

Euro J Lipid Sci & Tech

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The physical properties of stearyl alcohol:stearic acid (SO:SA) oleogels at varying oleogelator mass ratios were characterized in the presence of the polymer oleogelator ethylcellulose (EC). The large deformation properties of the combined EC/SO:SA oleogels at intermediate ratios (8:2 to 4:6) were similar to that of the corresponding SO:SA formulations. The remaining ratios exhibited a substantial increase in gel strength in the presence of EC, with the hardest composed of stearic acid (0:10). Neither polymorphism, nor thermal behavior of SO:SA were affected by EC, but increases in SFC at 10°C were correlated to harder gels. EC drastically altered the microstructure of the SOSA network producing structures made up of clusters of branching, needle‐like crystals. Overall, the increase in gel strength outside the ratios where pure stearyl alcohol or stearic acid crystals were present, could be attributed to increased solids and reinforcement by the secondary EC network. Practical applications: The hybrid gelator system investigated here has potential as fat mimetic. The SO:SA ratios which provided the greatest oil‐structuring ability and plasticity were 8:2 and 7:3 SO:SA. This strategy of using complementary gelators should prove useful for optimizing the functionality of oleogels for diverse food applications. Ethylcellulose improved the gelling efficiency and gel strength of the stearoyl alcohol/stearic acid oleogelator system by altering the crystalline microstructure.

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Overview of the Structure‐Property Relationship in Fat Mimetics

Nicholson

Marangoni

2023

Fat Mimetics for Food Applications

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Revisiting the crystallization behavior of stearyl alcohol : stearic acid (SO : SA) mixtures in edible oil

Abstract: Mixtures of stearyl alcohol and stearic acid were some of the first identified oleogelators with potential for food applications.

Cited by 81 publications

References 36 publications

Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

Overview of the Structure‐Property Relationship in Fat Mimetics

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