Rheological properties of wax oleogels rich in high oleic acid

Pehlivanoğlu, Halime; Demirci, Mehmet; Toker, Ömer Said

doi:10.1080/10942912.2017.1381704

Cited by 22 publications

(8 citation statements)

References 32 publications

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“…Using different blends of oils including HO sunflower and HO rapeseed showed that wax oleogels have some similar properties (textural, rheological, and solid fat content) to those of commercial shortenings and margarines obtained with palm oil. The development of HO oilseed‐based soft matter could be used in food formulas reducing saturated fatty acid the diet (Onacik‐Gür and Żbikowska, 2020; Pehlivanoglu et al, 2017).…”

Section: Replacing Trans Fatty Acids (Tfa) In Food Processingmentioning

confidence: 99%

Current Status of High Oleic Seed Oils in Food Processing

Zambelli

2020

J Americ Oil Chem Soc

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Dietary trans fatty acids (TFA) from industrial partial hydrogenation continue to occupy the attention of health and regulatory authorities, prompting renewed recommendations and regulations around the world. Partial hydrogenation of liquid oils was widely used because it increases the oxidative stability and plasticity of vegetable oils. The development of high oleic (HO) oils appeared as an efficient and healthy strategy to replace partially hydrogenated vegetable oils. At present, the main sources of HO oils are the HO varieties of sunflower, canola, and soybean, covering almost the entire market. Although all these HO crops show oleic acid contents higher than 70%, they can be differentiated by their fatty acid profiles. Recent clinical evidence suggests that polyunsaturated content should also be considered since its intake has been associated with coronary heart disease. Comparison of the fatty acid compositions, places HO sunflower as the best option in terms of oxidative stability and beneficial effects on the health of consumers.

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Section: Replacing Trans Fatty Acids (Tfa) In Food Processingmentioning

confidence: 99%

Current Status of High Oleic Seed Oils in Food Processing

Zambelli

2020

J Americ Oil Chem Soc

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“…Waxes containing a long chain of alkanes and esters are much more efficient in vegetable oil gel than waxes made of short-chain alkanes [ 21 ]. Many natural waxes such as carnauba wax, candelilla wax, and beeswax, etc., have been reported as an efficient oleogelator because of their ability to crystallize the vegetable oil at lower concentrations [ 22 ]. The lower wax concentration for formulating oleogels is attributed to the presence of long-chain esters in the SFW.…”

Section: Resultsmentioning

confidence: 99%

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

Bharti

Kim

Cerqueira

et al. 2021

Gels

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The use of an appropriate oleogelator in the structuring of vegetable oil is a crucial point of consideration. Sunflower wax (SFW) is used as an oleogelator and displays an excellent potential to bind vegetable oils. The current study aimed to look for the effects of hydrophobic (SPAN-80) and hydrophilic (TWEEN-80) emulsifiers on the oleogels prepared using SFW and sunflower oil (SO). The biodegradability and all formulations showed globular crystals on their surface that varied in size and number. Wax ester, being the most abundant component of SFW, was found to produce fibrous and needle-like entanglements capable of binding more than 99% of SO. The formulations containing 3 mg of liquid emulsifiers in 20 g of oleogels showed better mechanical properties such as spreadability and lower firmness than the other tested concentrations. Although the FTIR spectra of all the formulations were similar, which indicated not much variation in the molecular interactions, XRD diffractograms confirmed the presence of β′ form of fat crystals. Further, the mentioned formulations also showed larger average crystallite sizes, which was supported by slow gelation kinetics. A characteristic melting point (Tm~60 °C) of triglyceride was visualized through DSC thermograms. However, a higher melting point in the case of few formulations suggests the possibility of even a stable β polymorph. The formed oleogels indicated the significant contribution of diffusion for curcumin release. Altogether, the use of SFW and SO oleogels with modified properties using biodegradable emulsifiers can be beneficial in replacing saturated fats and fat-derived products.

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“…In literature, increasing oleogelator concentration caused to increasing G* (Patel et al, 2013). Also, increasing G* was related to increasing the gel strength (Patel et al, 2013;Pehlivanoglu et al, 2018). In that regard, it could be said that gel strength of oleogel was increased w.r.t.…”

Section: Rheological Properties Of Oleogelsmentioning

confidence: 95%

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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Rheological properties of wax oleogels rich in high oleic acid

Cited by 22 publications

References 32 publications

Current Status of High Oleic Seed Oils in Food Processing

Current Status of High Oleic Seed Oils in Food Processing

Effect of Biodegradable Hydrophilic and Hydrophobic Emulsifiers on the Oleogels Containing Sunflower Wax and Sunflower Oil

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

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