Application of Oleogel and Conventional Fats for Ultrasound-assisted Obtaining of Vegan Creams

Abstract

IntroductionSolid and semi-solid fats are widely used by the food industry. The high utility value of these fats mainly is a consequence of the high content of saturated fatty acids SFAs . Moreover, despite the advances in fat processing/ modification technology, foods still contain trans fatty acids TFAs , mainly due to hardening by partial hydrogenation 1, 2 . In general, the SFAs contribute to increasing the risk of cardiovascular disease, and the dietary guidelines recommend limited consumption of products with high SFAs content, regardless of origin. The total intake of SFAs should be less than 10 of total energy per day 3,4 . SFAs ought should be replaced in a diet with unsaturated fatty acids 5 . Palm oil, which is widespread in the food industry, is a natural plant-based alternative to milk fat. Such replacement is not the solution to the SFAs problem, although it brings economic and technological benefits. In recent years, the cultivation of oil palm trees has caused

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

“…According to generalized data ( Table 1 ) rapeseed oil [ 85 , 86 , 90 , 91 , 93 ], high-olein sunflower oil [ 73 , 77 , 79 ], etc., as well as combinations of different oils [ 50 , 89 , 90 ] are used as oil medium of oleogels, and as gelators—monoglycerides [ 73 , 77 , 79 , 85 , 86 , 91 ], waxes (candelilla [ 77 , 89 , 90 , 93 ], sorghum [ 94 ], beeswax [ 50 ]), hydrogenated rapeseed oil in combination with MG and/or with lecithin [ 86 , 91 ] and others. To modify the properties of oleogels by ultrasound, both constant exposure [ 85 , 86 , 87 , 88 , 90 , 91 , 92 , 93 , 94 ] and pulsed exposure are used [ 50 , 73 , 79 , 89 , 91 ]. In this case, the duration of ultrasonic treatment varies from 10 sec to 2 min, or until the sample has been completely crystallized, at a frequency from 100 Hz to 4 MHz.…”

“…It is possible to distinguish the commonly studied parameters in the evaluation of the influence of ultrasonic treatment on the properties of the obtained oleogels: morphology and crystal size, by optical, polarization, and scanning electron microscopy methods [ 73 , 77 , 79 , 86 , 87 , 89 , 91 , 93 , 94 ], oil-binding capacity [ 73 , 79 , 86 , 88 , 89 , 90 , 91 , 94 ], rheological and textural characteristics [ 73 , 77 , 86 , 87 , 88 , 89 , 91 , 94 ], and melting profile [ 73 , 77 , 79 , 86 , 87 , 90 , 91 , 94 ]. Although all fat and fat-containing food systems are susceptible to oxidative processes, there are fewer approaches for evaluating their oxidative stability in studies of oleogels obtained using ultrasound treatment.…”

“…Although all fat and fat-containing food systems are susceptible to oxidative processes, there are fewer approaches for evaluating their oxidative stability in studies of oleogels obtained using ultrasound treatment. In isolated studies, the oxidative stability of modified oleogels was assessed using an accelerated method on the Rancimat apparatus [ 88 ], as well as by changes in standard peroxide value [ 90 , 92 , 94 ], acid value [ 90 ], thiobarbituric acid values [ 50 , 92 ], and p-Anisidine value [ 94 ]. Studies of the possibility of improving the encapsulation of biologically active substances by ultrasonic treatment are also private.…”

“…Currently, there is information about the development of food products based on oleogels subjected to ultrasound treatment, namely cake [ 29 ], cookies [ 88 ], pate [ 50 ], and vegan cream [ 90 ]. It is worth noting that most studies have studied the use of ultrasound-treated oleogels in food products but not compared with products based on oleogels without treatment, which makes it difficult to talk about the effect of ultrasound on changing the properties of products.…”

“…It was determined that these systems can be used in the composition of cake as a substitute for shortening, which will allow for the production of cake rich in unsaturated fatty acids and at the same time having low caloric content, which may be important for the acceptability of the developed product for consumers. One study [ 90 ] showed the possibility of developing a stable vegan cream with the addition of oleogel as a fat base, while having physical properties similar to the cream obtained using commercial fats. Although in studies of food products containing ultrasound-treated oleogels there was no control product (comparison product) based on untreated oleogel, the authors [ 29 , 50 , 90 ] associated the obtained effects, particularly with the use of ultrasound in the development of oleogels.…”