Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

Munk, Merete B.; Munk, Daniel M.E.; Gustavsson, F.; Risbo, Jens

doi:10.1111/1750-3841.14296

Cited by 24 publications

(8 citation statements)

References 23 publications

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“…Up to now, there are no extensive studies on the application of protein oleogels in food products available, but mainly oleogels based on polysaccharides have been tested in several application studies. Oleogels based on ethylcellulose have been used in meat applications like sausages [49][50][51][52][53][54][55], but also in bread [58], ice cream [101], chocolate [102], and as antibacterial edible packaging [56]. Oleogels obtained by the emulsion-templated approach structured with methylcellulose [71] and pectin [69] have been tested in sponge cakes.…”

Section: Potential As Solid Fat Replacer In Foodsmentioning

confidence: 99%

Preparation of Protein Oleogels: Effect on Structure and Functionality

Feichtinger

Scholten

2020

Foods

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Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats. Whereas the field of protein oleogelation is still rather new and just starts unfolding, several preparation methods have been demonstrated to be suitable for protein oleogel preparation. However, there is limited knowledge regarding the link between microstructural properties of the gels and macroscopic rheological properties, and the potential of such protein-based oleogels as a fat replacer in food products. In this review, we therefore provide an overview of various protein oleogel preparation methods and the resulting gel microstructures. Based on the different structures, we discuss how the rheological properties can be modified for the different types of protein oleogels. Finally, we consider the suitability of the different preparation methods regarding potential applications on industrial scale, and provide a short summary of the current state of knowledge regarding the behavior of protein oleogels as a fat replacer in food products.

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Section: Potential As Solid Fat Replacer In Foodsmentioning

confidence: 99%

Preparation of Protein Oleogels: Effect on Structure and Functionality

Feichtinger

Scholten

2020

Foods

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“…P t = P 0 + P 1 .e −1/τ 1 + P 2 .e −1/τ 2 (7) where P 0 , P 1 , and P 2 are spring constants, and τ 1 and τ 2 are the time constants.…”

Section: Mechanical Analysismentioning

confidence: 99%

Graphene Oxide Increases Corneal Permeation of Ciprofloxacin Hydrochloride from Oleogels: A Study with Cocoa Butter-Based Oleogels

Qureshi

Choudhary

Mohanty³

et al. 2020

Gels

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In this work, oleogels of cocoa butter (CB), rice bran oil (RBO), and graphene oxide (GO) were prepared. The prepared oleogels were subjected to various characterization techniques such as bright-field microscopy, X-ray diffraction (XRD), crystallization kinetics, differential scanning calorimetry (DSC), and mechanical studies. The influence of increasing GO content on the in vitro drug release and ex vivo corneal permeation of the model drug (ciprofloxacin HCl—CPH) from the oleogels was also investigated. Bright-field micrographs showed that increment in GO content reduced the size of the globular particles of CB. XRD analysis revealed that CB was crystallized in its β’ and β polymorphic forms in the oleogels, which was in agreement with thermal studies. The mechanical characterization demonstrated that the presence of GO improved the elastic nature and stress-bearing properties of the oleogels. Moreover, GO altered the crystallization kinetics of CB in the oleogels in a composition-dependent manner. The in vitro release of CPH from the oleogels occurred through either Fickian diffusion or fat network relaxation or a combination thereof. Furthermore, the inclusion of GO enhanced the ex vivo permeation of CPH molecules across the caprine cornea. Hence, we concluded that the prepared oleogels could be explored as potential delivery systems for ophthalmic applications.

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“…3 Less focus has been directed toward EC-oleogel applications in emulsions such as whippable cream and ice cream. Recently, EC was applied to ice cream produced with sunflower oil (Munk, Munk, Gustavson, & Risbo, 2018), but the physical behavior of EC in this kind of emulsion system still needs to be clarified. As the oleogel in such systems is dispersed as microdroplets, the gel formation and properties are not straightforward to study as compared to bulk oleogels, and consequently other experimental techniques besides rheology and texture analysis have to be employed.…”

Section: Accepted Manuscriptmentioning

confidence: 99%