Comparison of oleogels properties obtained with different structure-forming substances

• Autorzy: Zbikowska A. , Kupiec M. , Kowalska M.
• Języki publikacji: EN

Abstrakty

EN

Evaluation of selected quality parameters of oleogels made with one type of lipid solvent – rapeseed oil was done. The effect of two gelling agents: ethyl cellulose (EC) and monoacylglycerol (MAG) on the hardness, lubricity and stability of organogels was determined. Oleogels containing 7% and 8% w/w of single EC or MAG were prepared, as well as mixed variants with 3.5% MAG & 4.0% EC and EC 3.5% & 4.0% MAG in rapeseed oil. It has been shown that both: ethyl cellulose and monoacylglycerol had structural-forming properties. The greatest hardness and the least spreadability was found in the oleogel with an 8% polysaccharide addition. EC showed good ability of gelling rapeseed oil but organogels with EC were less stable in time compared to the single-monoacylglycerol oleogels. Mixed variants had the lowest stability compared to oleogels with the addition of a single gelling substance

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2019
• Tom: 34
• Numer: 2
• Opis fizyczny: p.273-284,fig.,ref.

Twórcy

autor

Zbikowska A.

• Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland

autor

Kupiec M.

• Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland

autor

Kowalska M.

• Faculty of Material Science, Technology and Design, Kazimierz Pulaski University of Technology and Humanities, Radom, Poland

Bibliografia

• Animal and vegetable fats and oils. Analysis by gas chromatography of trans fatty acids. ISO 15304:2003. International Organization for Standardization, Geneva, Switzerland.
• Animal and vegetable fats and oils. Analysis by gas chromatography of methyl esters of fatty acids.ISO 5508:1996. International Organization for Standardization, Geneva, Switzerland.
• Animal and vegetable fats and oils. Preparation of methyl esters of fatty acids. ISO 5509:2001. International. Organization for Standardization, Geneva, Switzerland.
• ARGAW A. 2016. Effectiveness of Rhizobium inoculation on common bean productivity as deter-mined by inherent soil fertility status. J. Crop Sci. Biotechnol., 19(4): 311–322.
• BLAKE A.I., CO E.D., MARANGONI A.G. 2014. Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity. J. Am. Oil Chem. Soc., 91: 885–903.
• CHEN C.H. TERENTJEV E.M. 2015. Monoglycerides in Oils. In: Edible oleogels: structure and health implications. Eds. A.G. Marangoni, N. Garti. Elsevier, Aocs Press Illinois, pp. 173–202.
• DA PIEVE S., CALLIGARIS S., CO E.D., NICOLI M.C., MARANGONI A.G. 2010. Shear nanostructuring of monoglyceride organogels. Food Biophysics., 5(3): 211–217.
• DAVIDOVICH-PINHAS M., BARBUT S., MARANGONI A.G. 2016. Development, characterization, and utilization of food-grade polymer oleogels, Annu. Rev. Food Sci. Technol., 7: 65–91.
• DOAN C.D., TAVERNIER I., OKURO P.K., DEWENTTINCK K. 2017. Internal and external factors af-fecting the crystallization, gelation and applicability of wax-based oleogels in food industry. IFSET, 45: 42–52.
• EICHMANN T.O., KNITTELFELDER O.L. 2015. Glycerolipids: tri-, di-, and monoacylglycerols. Ency-clopedia of Lipidomics. Netherlands, pp. 1–4.
• GOLDSTEIN A., MARANGONI A., SEETHARAMAN K. 2012. Monoglyceride stabilized oil in water emul-sions: an investigation of structuring and shear history on phase. Behaviour, Springer, 7(3): 227–235.
• GRAVELLE A.J., BARBUT S., QUINTON M., MARANGONI A.G. 2014. Towards the developmentof a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethyl cellulose oleogels. J. Food Eng., 144: 114–122.
• HUGHES N.E., MARANGONI A.G., WRIGHT A. J., ROGERS M. A., RUSH J.W. 2009. Potential food applications of edible oil organogels. Trend Food Sci. Technol., 20(10): 470–480.
• HWANK H.S., SINGH M., LEE S. 2016. Properties of cookies made with natural wax-vegetable oil organogels.J. Food Sci., 81(5): C1045–1054.
• JAKUBCZYK E., GONDEK E., SAMBORSKA K. 2014. Charakterystyka tekstury wybranych miksów tłuszczowych. Zeszyty Problemowe Postępów Nauk Rolniczych, 579: 17–26.
• JANG A., BAE W., HWANG H.S., LEE H.G., LEE S. 2015. Evaluation of canola oil oleogels with can-delilla wax as an alternative to shortening in baked goods. Food Chem., 187: 525–529.
• LIN L., ALLEMEKINDERS H., DANSBY A., CAMPBELL L., DURANCE-TOD S., BERGER A., JONES P.J.H.2013. Evidence of health benefits of canola oil. Inter Life Sci. Institute, Nutr. Rev., 71(6): 370–385.
• MARANGONI A.G. 2012. Organogels: an alternative edible oil-structuring method. J. Am. Oil Chem. Soc., 89(5): 749–780.
• MARANGONI A.G., GARTI N. 2015. An overview of the past, present, and the future of organogels. In: Edible organogels: structure and health implications. Eds. A.G. Marangoni, N. Garti. AOCS Press, Illinois, pp. 1–19.
• MENG Z., QI K., GUO Y., WANG Y., LIU Y. 2018. Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose. Food Chem., 246: 137–149.
• PATEL A.R. 2015. Alternative routes to oil structuring. Springer, pp. 29–62.
• PATEL A.R., DEWETTINCK K. 2016. Edible oil structuring: an overview and recent updates. Food Funct.,7: 20–29.
• Regulation of the Minister of Health regarding the permitted additional substances from Novem-ber 22, 2010, Poland (J.L.No 232, v. 1525) based on Regulation No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives.
• ROGERS M.A., STROBER T., BOT A., TORO-VAZQUEZ J.F., STORTZ T., MARANGONI A.G. 2014. Edible oleogels in molecular gastronomy. Int. J. Gas. Food Sci., 2: 22–31.
• SAGIRI S.S., SAMATEH M., JOHNG. 2017. Fat for the future: designing multifunctional molecular oleogels. Inform., 28(10): 19–22.
• SI H., CHEONG L.Z., HUANG J., WANG X., ZHANG H. 2016. Physical properties of soybean oleogels and oil migration evaluation in model praline system. J. Am. Oil. Chem. Soc., 93: 1075–1084.
• STORTZ T.A., MARANGONI A.G. 2013. Ethyl cellulose solvent substitution method of preparing heat resistant chocolate. Food Res. Int., 51(2): 797–803.
• WRIGHT A.J., MARANGONI A.G. 2007. Time, temperature and concentration dependence of ricinoe-laidic acid-canola oil organogelation. J. Am. Oil Chem. Soc., 84: 3–9
• YILMAZ E., ÖĞÜTCÜ M. 2014. Properties and stability of hazelnut oil organogels with beeswax and monoglyceride. J. Am. Oil Chem. Soc., 91: 1007–1017.
• ZETZL A.K., MARANGONI A.G., BARBUT S. 2012. Mechanical properties of ethyl cellulose oleogels and their potential for saturated fat reduction in frankfurters. Food Func., 3: 327–337.
• ŻBIKOWSKA A.,RUTKOWSKA J., KOWALSKA M. 2015.Consumption safety of pastries, confectionery and potato products as related to fat content.J. Am. Coll. Nutr. 34(6): 507–514