The combination of monoglycerides, wax and hardfat on oleogels structuration

Abstract

This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications. Two Central Composite Rotatable Designs (CCRD) were performed with three independent variables, monoacylglycerols (MG), candelilla wax (CLX), and hardfat (HF). One design used soybean oil oleogels (SB) and the other used high oleic sunflower oil oleogels (SF). The variable responses evaluated were hardness (N), oil loss (%), thermal stability, and visual strength. For SB oleogels, CLX was related to the variable that was superior concerning all technological properties as >2 N in hardness, no oil loss, and higher stability to thermal treatment. For SF oleogels, the MG and the interactions of MG, CLX, and HF showed significant technological properties, indicating that the three oleogelators can co-crystallize better together in this oil, thus obtaining the same results as CLX alone in higher amounts.

Oleogels as a Fat Substitute in Food: A Current Review

“…In recent years, several structuring agents have been researched for edible oil structuring, such as vegetable waxes [ 13 ], monoglycerides [ 14 ], phytosterols [ 15 ], lecithin [ 16 ], and cellulose derivatives [ 17 , 18 ], among others. The combination of those gelators has also been explored [ 19 , 20 , 21 , 22 , 23 ]. The basic supra-molecular assemblies formed by these diverse molecules fall into one of the following predefined groups of oleogel structuration: (i) crystalline particles; (ii) self-assembled structures of low molecular weight compounds; (iii) self-assembled structures of polymers or polymeric strands; and (iv) miscellaneous structures like colloidal particles and emulsion droplets [ 24 ].…”