A rheological analysis of structured water-in-olive oil emulsions

Lupi, Francesca R.; Gabriele, Domenico; Cindio, Bruno de; Sánchez, Manuel Marín; Gallegos, C.

doi:10.1016/j.jfoodeng.2011.07.013

Cited by 73 publications

(68 citation statements)

References 40 publications

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“…Moreover, an increase in the index of consistency was observed when comparing sample 2 with other samples. Similar results were reported by Lupi et al (2011). The flow index values, n, slightly decreased, providing evidence of a different dependence of the emulsion network on shear flow conditions.…”

Section: Rheological and Microstructural Characterisationsupporting

confidence: 86%

“…The parameter K s can be considered an index of the material "consistency", whereas n is always positive and lower than one, and can be considered a measure of the structural breakdown rate. From a physical point of view, the lower the n value, the higher the curve slope, meaning that a sharper decrease in viscosity occurs when shear rate increases (greater tendency to in-flow destructuration) (Lupi et al, 2011).…”

Section: Rheological and Microstructural Characterisationmentioning

confidence: 99%

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Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

2016

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In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 2 3 . The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.

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Section: Rheological and Microstructural Characterisationsupporting

confidence: 86%

Section: Rheological and Microstructural Characterisationmentioning

confidence: 99%

Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

2016

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“…It was indicated that cooling and storage time affected emulsion structure and stability. In another study, virgin olive oil was used to prepare various w/o emulsions structured with Myverol, and the rheology was investigated in comparison [12]. Toro-Vasquez et al [13] compared the physical properties of candelilla wax and monoglyceride oleogels with w/o emulsions prepared from the same oleogels.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Virgin Olive Oil‐Beeswax Oleogel Emulsion Products

Öğütçü

Arifoğlu

Yılmaz

2015

J Americ Oil Chem Soc

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Monoacylglycerol molecular species, as their di‐3,5‐dinitrophenylurethane derivatives, were well separated by normalphase high‐performance liquid chromatography on nitrilebonded phase. The peaks emerged in the order 20∶0, 18∶0, 16∶0, 18∶1, 16∶1, 18∶2, and 18∶3. The peaks of 1‐ and 2‐monoacylglycerols with the same acyl group showed complete overlapping. This method could be applied to get acyl compositions in the three positions of triacyl‐sn‐glycerols in their stereospecific analysis.

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“…It was also shown that impurities in virgin olive oil cause indigeneous cross-linking with protein to prevent rehydration of the protein. Similarly, olive oilwater emulsions containing mono-and di-glycerides and cocoa butter were prepared and compared with margarine for rheology (Lupi et al, 2011). In a more recent study (Lupi et al, 2012), olive oil organogels with mono/diglycerides and Myverol at different concentartions were compared.…”

Section: Introductionmentioning

confidence: 99%

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

Öğütçü¹,

Yılmaz²

2014

Grasas y Aceites

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SUMMARY:The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in the 10% monoglyceride oleogel (9.38%), it was 12.15% in the commercial breakfast margarine at 20 °C. The peak melting temperature of the margarine was 47.11 °C, and among all oleogels, monoglyceride oleogel at 7% addition had the closest value (48.70 °C). The melting enthalpies of the oleogels ranged from 1.25 to 103.97 J·g −1 , while it was 94.19 J·g −1 for the margarine sample. The firmness and stickiness values were usually lower in the oleogel samples than those of the margarine sample. There was no significant change in the texture parameters during storage, indicating good structural stability. The polarized light microscopy pictures revealed rod-like crystals for carnauba wax and rosette-like aggregates for monoglyceride oleogels. X-ray diffraction patterns of the samples have revealed a β´-type polymorphic structure for the oleogels. These oleogels can be used in a spreadable, breakfast margarin-like product to promote new consumption habits for this healthy oil.KEYWORDS: Carnauba wax; Monoglyceride; Oleogel; Storage; Virgin olive oil; X-ray diffraction RESUMEN: Oleogeles de aceites de oliva virgen con cera de carnaúba y monoglicéridos como productos para untar. Se prepararon oleogeles de aceites de oliva virgen con cera de carnaúba y monoglicéridos para encontrar el producto más adecuado para untar. La capacidad de unión de aceites de oleogeles de monoglicéridos fue más alto que el de los oleogeles de cera de carnaúba. No hubo ninguna estructura cristalina verdadera con cera de carnaúba al 3%. Aunque el mayor contenido de grasa sólida fue con el 10 % de oleogeles de monoglicérido (9,38 %), fue del 12.15 % en el de margarina comercial a 20 °C. La temperatura pico de fusión de la margarina fue 47,11 ºC, y entre todos los oleogeles, los de monoglicérido al 7 % tuvo el valor más próximo (48,70 °C). La entalpía de fusión de los oleogeles estaban en el rango entre 1,25 y103,97 J·g −1 , mientras que fue de 94,19 J·g −1 para la muestra de la margarina. Los valores de firmeza y adherenciafueron por lo general más bajas en las muestras de oleogeles que en la muestra de margarina. Mientras que no hubo cambios significativos en los pará-metros de textura durante el almacenamiento, indicando una buena estabilidad estructural. Las imágenes de microscopía de luz polarizada reveló cristales en forma de varilla de cera de carnauba y agregados en forma de rosetones para los oleogeles monoglicéridos. Los diagramas de difracción de rayos X de las muestras reveló tener estructura polimórfica estándar tipo-β´ para los oleogeles. Estos oleogeles pueden ser productos tipo margarina untable para el desayuno y proporcionar nuevos hábitos de consumo saludable.

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A rheological analysis of structured water-in-olive oil emulsions

Cited by 73 publications

References 40 publications

Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

Preparation and Characterization of Virgin Olive Oil‐Beeswax Oleogel Emulsion Products

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

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