Summary
Edible oleogels were developed using two oleogelators (beeswax and candelilla wax), at different concentrations of 6%, 9% and 12% w/w in virgin coconut and mustard oils using the direct dispersion method to study the techno‐functional characteristics. The different parameters including oil loss, temperature sweep tests, texture profiles and FT‐IR analysis demonstrated the formation of well‐structured oleogels with improved stability upon an increase in oleogelator concentrations. Crystal pattern exhibited by confocal scanning microscopy was majorly affected by the function of chemically distinct oils, more than the different oleogelators employed. It was found that the increase in smoke point was directly proportional to the level of oleogelator concentration in the oleogels, making them a suitable medium for frying. Intriguingly, on the basis of distinctive features, candelilla‐based oleogels were firmer with better and more stable crystals than beeswax‐based oleogels at the same level of concentration in both oils.
Oleogelation is a novel method for effectively lowering trans and saturated fats without compromising composition or consumer acceptance, making them a safe and environmentally benign technique for future industrial applications. Oleogel development takes into account the industry's need for shortening and spread substitutes to create nutritionally enhanced products with limited trans and saturated fat. The oleogels were developed using different combinations of stearic acid (SA) to soy lecithin (SL) ratios (7:3; 5:5; and 7:5) at 25% w/w to structure rice bran oil (RBO), virgin coconut oil (VCO) and mustard oil (MO) individually. X-ray diffraction and confocal laser microscopy were used to examine the crystal morphology of oleogels. The characterisation of developed oleogels was done using temperature-sweep test, texture profile, oil loss and gel strength. Additionally, FT-IR and GC-FID were used to evaluate chemical characteristics. The study discovered that the firmness and gel strength of all the oleogels rose with an increase in SA:SL. However, at the same level and composition of oleogelators, RBO-based oleogels were the firmest in comparison to VCO-and MO-based oleogels, owing to the different chemical composition of oil medium.
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