Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger

Adili, Leila; Roufegarinejad, Leila; Tabibiazar, Mahnaz; Hamishehkar, Hamed; Alizadeh, Ainaz

doi:10.1016/j.lwt.2020.109277

Cited by 69 publications

(38 citation statements)

References 31 publications

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“…Sterol/sterol-ester [165][166][167][168] EC, wax [ 38,[168][169][170][171][172][173][174] Pork skin emulsion [175] Texture, spreadability Pâté EC, wax [ 176,177] EC+ MAG [178] Margarine+ spreads Emulsion stabilization, hardness, melting properties, spreadability…”

Section: Confectionary Productsmentioning

confidence: 99%

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Oleogelation: From Scientific Feasibility to Applicability in Food Products

Scharfe

Flöter

2020

Euro J Lipid Sci & Tech

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Oleogels offer the possibility to replace conventional saturated fatty acid (SAFA)-based lipids with a healthier alternative by immobilizing liquid edible oils in a 3D-network which is provided by an oleogelator. Numerous molecules which can structure oils rich in (poly)unsaturated fatty acids have been identified. These differ greatly in their chemical composition, network formation, and interactions and thus macroscopic properties of the respective oleogels. Oleogels have been a focal point of food research for over 20 years, yet product applications are lacking. Hence, the question arises whether the application of oleogels is unfeasible or if science lost sight of its objective. This review aims to assess different structuring systems concerning their availability, their potential for the utilization in food products and, if possible, their prices. Moreover, recent studies comprising the application of oleogels in food products are reviewed with special emphasis on the state and the function of the lipid phase during processing and in the final product. Therefore, the physical properties and preparation methods of different oleogels need to be considered in connection with the respective food application. Finally, it is discussed whether the application of oleogels is justified in these products and advantageous in comparison to liquid oil. Practical Applications: A diet rich in mono-and polyunsaturated fatty acids which make up the majority of liquid edible oils lowers the risk to suffer from cardiovascular diseases. Unfortunately, these oils cannot provide texture to food products in their native state. Oleogelation has the potential to deliver the solid structure necessary for numerous food products by transferring an oil rich in essential fatty acids into a solid-like structure. Besides, the nutritional value of these oils remains practically unchanged. Although oleogelation has been the objective of various research groups for more than 20 years, product applications are scarce. This review aims to stimulate the mindfulness of research concerning the successful application of oleogels in food products. This hopefully enables a better connection between science and industry.

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Section: Confectionary Productsmentioning

confidence: 99%

“…Prevents adherence of gluten and starch, air cell stabilization, mouthfeel, flavor release Cookies EC, wax [183][184][185][186][187] (Gluten-free) cake Wax [ 130,174,185] EC [173] Dairy products Richness, creaminess, scoopability, stabilization…”

Section: Confectionary Productsmentioning

confidence: 99%

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Scharfe

Flöter

2020

Euro J Lipid Sci & Tech

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“…Analysis of existing works indicates the specificity of interaction of the structuring agent with oils. For example, ethylcellulose-based oleogels form stronger gels in linseed oil compared to soybean and canola oil oleogels [ 16 ]; however, the addition of adipic acid significantly improves the properties of ethylcellulose and soybean oil oleogels [ 17 ]. In its turn, the combination of γ-oryzanol with β-sitosterol has been shown to form stronger gels in sunflower oil [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Frolova

Sarkisyan

Sobolev

et al. 2022

Gels

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This study aimed to find relationships between the properties of beeswax-based oleogels and the type of oil used. The influence of linseed, sunflower, olive, and fish oils was studied. For these oils, the fatty acid composition, the content of total polar components, and the iodine value were characterized. Textural and thermodynamic properties were determined for oleogels, the oil-binding capacity was estimated, and the morphology of crystals was studied. The concentration of beeswax in all oleogels was 6.0% w/w. It was shown that the type of oil has a significant influence on all characteristics of the oleogels. The use of different oils at the same technological treatment leads to the formation of crystals of diverse morphology—from platelets to spherulites. At the same time, it was revealed that some characteristics of oils have a varying contribution to the properties of oleogels. The content of total polar materials in oils is associated with a decrease in strength parameters (yield value and elastic modulus) and the oil-binding capacity of oleogels. In its turn, the iodine value of oils has a close positive correlation with the melting and crystallization temperatures of oleogels. The results obtained in this article indicate that the properties of beeswax-based oleogels can be directed by changing the oil composition.

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“…Although physicochemical characterization of oleogels remains the subject of many studies, their application in different food products has become the focus of most recent researches. The potential use of oleogels as fat replacers has been studied in ice creams, chocolate spreads, sweet breads, cakes, cookies, muffins, maize tortillas, pâté, beef burgers, and frankfurter sausages 9,11–16 . Particularly, Stortz et al 4 .…”

Section: Introductionmentioning

confidence: 99%

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

2020

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BACKGROUND Many food products need to be reformulated to reduce the intake of saturated and trans fats which are considered unhealthy. In particular, the reformulation of filling creams (FCs) is challenging as these fats cannot be directly replaced with liquid oil without affecting the final product properties. This research studied the formulation and characterization of FCs for sandwich cookies using monoglyceride oleogel as fat material. RESULTS FC formulated with 260 g kg−1 oleogel showed viscoelastic moduli values that did not differ significantly from those measured in a filling cream of commercial sandwich cookies (FC‐CSCs) used as reference. The oil binding capacity of the FCs decreased with the increase of oleogel content. The increase of the oleogel amount in the formulation produced a decrease in hardness but an increase in adhesiveness and cohesiveness. Hardness, adhesiveness, and cohesiveness ranged from 0.66 to 3.48 N, 0.44 to 0.86 N s, and 0.07 to 0.29, respectively. When FCs were used for assembling cookies into sandwiches, an oil loss of about 9 g kg−1 FC after 21 days of storage was found in FCs containing 220 and 260 g kg−1 oleogel. The nutritional improvement due to the use of oleogel in FCs led to a reduction in saturated fatty acids between 64.5% and 35.2% and from 1.0 to 0.0% trans fatty acids in comparison with FC‐CSC. CONCLUSION Full fat replacement with monoglyceride oleogel in FC formulations allows the obtention of products with good quality and some similar characteristics to those obtained for FC‐CSC, with the added benefit of a healthier nutritional profile. © 2020 Society of Chemical Industry

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Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger

Cited by 69 publications

References 31 publications

Oleogelation: From Scientific Feasibility to Applicability in Food Products

Oleogelation: From Scientific Feasibility to Applicability in Food Products

The Influence of Edible Oils’ Composition on the Properties of Beeswax-Based Oleogels

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

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