CHAPTER 2. Biobased Molecular Structuring Agents

Sagiri, Sai Sateesh; Samateh, Malick; John, George

doi:10.1039/9781788010184-00023

Cited by 9 publications

(8 citation statements)

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“…Because of that, and since the consumers’ demands for healthier foods are intensifying, some alternatives have been proposed to make these products healthier, particularly those aiming at suppressing hard fat amounts [ 3 , 6 , 11 , 12 , 13 , 14 ]. These include the hydrogenation of fatty acids (hydrogenated oils or natural oils with high content in saturated fats to be used as shortenings), interesterification (blends of oils with a high saturated fatty acids content or mixtures of hydrogenated solid fats with liquid unsaturated edible oils) and blending of fats (high melting triglycerides used for fractionation and fat blending) [ 15 ]. However, as a result of the guidelines from the Food and Drug Administration (FDA), partially hydrogenated oils are no longer recognized as GRAS (Generally Recognized as Safe) since July of 2018.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Martins

Lorenzo²,

Franco³

et al. 2020

Gels

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Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.

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Section: Introductionmentioning

confidence: 99%

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Martins

Lorenzo²,

Franco³

et al. 2020

Gels

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“…, free alcohols [6][7][8][9][10][11][12][13][14][15][16][17][18][19][20] , sterols cholesterol, lanosterol and terpenes [4][5] . It is used in cosmetics, dermatology, ink, fabrics and lubricants 1,2 .…”

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confidence: 99%

Structure, Rheological and Sensory Properties of Some Animal Wax Based Oleogels

2020

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Introduction Wax refers to the mixture of long-chain apolar compounds forming a protective layer on the surface of some plant and animal tissues, algae, fungi and bacteria. Also, there are some mineral waxes originating from fossil sources. Although chemically, a wax is the ester of a longchain acid and a long-chain alcohol, almost all waxes are a heterogeneous mixture of various compounds including hydrocarbons, wax esters, sterol esters, aldehydes, ketones, alcohols, alkanoic acids, terpenes and others. Typically waxes are soluble in oils, non-polar solvents, ethers, esters and ketones. They are kneadable at room temperature, have low viscosity above their melting point, generally having no stinginess, coarse or fine crystalline materials, having a melting range between 40 and 120 , mostly emulsion forming, combustible, lubricant, having a high flash point and high dielectric constant compounds. They could be produced with various colors and odors depending on the level of refining and/or processing conditions 1, 2. Waxes are usually classified according to their origins plant waxes, animal waxes, microbial waxes, mineral waxes, synthetic waxes, etc. , and named after their source materials. In this study, selected animal waxes beeswax, shellac wax, whale spermaceti wax, and lanolin

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“…Indeed, these structures are soft, elastic materials without any compositional or isomeric change in the fatty acids of the starting liquid oil. Hence, they are nutritionally preferable, but structural and sensory properties need to be improved (Co and Marangoni, 2012; Dassanayake et al, 2009; Sagiri et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…The current literature (Co and Marangoni, 2012; Sagiri et al, 2018) indicates that most of the thermal and rheological properties of the oleogels are governed by the organogelators used to create them together with the techniques used to form the gels. There are around 50 organogelators, not to list them all, searched for edible applications and classified as low molecular weight gelators (LMWG) and polymeric gelators (PG).…”

Section: Introductionmentioning

confidence: 99%

Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel

Yılmaz

Uslu

Öz

2021

J Americ Oil Chem Soc

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This study aimed to develop the oleogels of tea wax (TWO), rapeseed wax (RWO), orange peel wax (OWO), rose wax (RsWO), and beery wax (BWO), and to compare their properties with sunflower wax oleogel (SWO). Since the literature lacks most of these new oleogels, the gained information would be valuable. The wax oleogels were analyzed for their main physicochemical, thermal, structural, rheological, and sensory properties. The minimum gelation concentrations (C*) ranged from 1.0% (SWO) to 25% (RWO), with gelation times of 0.3–205 min, respectively. While polarized light microscopy images showed large crystal aggregates, X‐ray diffraction patterns proved the presence of β' polymorph crystals and some amorphous solids. Rheological analyses indicated that the samples had a weak‐gel structure, and were stable until around 30–70 °C temperatures. Further, the oleogel samples showed a thixotropic rheological behavior with force‐related recovery at 10 °C. Quantitative sensory descriptive analysis (QDA) proved that there were some differences among the samples for sensory hardness, spreadability, liquefaction, rancid, waxy, and cooling attributes. Also, tea aroma in TWO, bitterness in OWO, and rose aroma in RsWO were quite dominant. In conclusion, RWO and OWO seemed unsuitable for food applications due to very high C* and bitterness, while RsWO and BWO could be used in food formulations.

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CHAPTER 2. Biobased Molecular Structuring Agents

Cited by 9 publications

References 0 publications

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Structure, Rheological and Sensory Properties of Some Animal Wax Based Oleogels

Oleogels of Some Plant Waxes: Characterization and Comparison with Sunflower Wax Oleogel

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