Edible applications of shellac oleogels: spreads, chocolate paste and cakes

Patel, Ashok R.; Rajarethinem, Pravin S.; Grędowska, Agnieszka; Turhan, Ozge; Lesaffer, Ans; Vos, Winnok H. De; Walle, Davy Van de; Dewettinck, Koen

doi:10.1039/c4fo00034j

Cited by 210 publications

(112 citation statements)

References 35 publications

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“…Moreover, gels formed using waxes have interesting properties such as thermo-reversibility (gelsol transition as a function of temperature) [5,6] and stabilization of water-in-oil emulsions [7][8][9], which further justifies their popularity as structuring agents for edible oils.…”

Section: Introductionmentioning

confidence: 99%

Natural Waxes as Oil Structurants

Patel

2015

Alternative Routes to Oil Structuring

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Wax-based oleogels display very interesting and complex rheological behavior; the physical gels of liquid oils created using natural waxes can be assumed to have characteristics of both the flocculated suspensions and semidilute polymer solutions. In this chapter, a comparative evaluation of six different natural waxes (with differing melting ranges) is described mainly with respect to their network forming properties at their respective minimum gelling concentrations to give the readers a comprehensive understanding of wax-based oleogels.Keywords Wax-based oleogels · Rheology · Microstructure · Cryo-SEM · Small amplitude oscillatory shear · Crystallization IntroductionAmong various structurants that are so far explored for gelling vegetable oils, natural waxes are considered to be the most promising ones because of their excellent oilbinding properties [1], economical value (capable of gelling oils at significantly lower concentrations, as low as 0.5 %wt) [2], and availability of a number of waxes that are approved for use in foods (albeit as indirect additives) [3,4]. Moreover, gels formed using waxes have interesting properties such as thermo-reversibility (gelsol transition as a function of temperature) [5,6] and stabilization of water-in-oil emulsions [7][8][9], which further justifies their popularity as structuring agents for edible oils.The enormous potential of waxes has been appreciated by many research groups and accordingly, the gelation behavior of waxes has been studied extensively with respect to the chemical properties of waxes (composition and impurities) [2], thermodynamics and kinetic aspects of wax crystallization (fractal aggregation, thermal properties, crystal morphology, and cooling rates) [1,10,11], and bulk response of gels to small and large deformations (rheology and texture analysis) [12][13][14].In this chapter, a comparative evaluation of six different natural waxes (with differing melting ranges) is described mainly with respect to their network forming properties at their respective minimum gelling concentrations to give the

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Section: Introductionmentioning

confidence: 99%

Natural Waxes as Oil Structurants

Patel

2015

Alternative Routes to Oil Structuring

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“…4,7 Specically, we studied the applications of beeswax and saturated monoglyceride as the organogelator in hazelnut oil to prepare hard fat stock as oleogels. In another study, 13 edible applications of shellac oleogels were studied. 10 Similarly, olive oil organogels were made with beeswax and sunower wax, compared directly with breakfast margarine, and were found highly similar in most properties.…”

Section: Introductionmentioning

confidence: 99%

Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception

Yılmaz

Öğütçü

2015

RSC Adv.

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Table spreads are one of the fundamental ingredients of human diets. Generally, butter and margarine are the most preferred spread products among others. Moreover, these products have some disadvantages such as high saturated fatty acids contents and the presence of trans fatty acids. In this study, virgin olive oil and hazelnut oil oleogels were prepared with beeswax and sunflower wax, while the hazelnut oil oleogels were aromatized with diacetyl. For the reason stated above, the first purpose of this study was to test the sensory properties and consumer acceptance of virgin olive oil when prepared as a spreadable fat in oleogel form. The second purpose was to determine how the hazelnut oil oleogels would be received as a butter alternative by the sensory and consumer tests as well. The results revealed that both types of oleogels are structurally and thermally suitable as alternative products. For the first time in the literature, these oleogels were described by a panel with thirteen sensory definition terms (hardness, spreadability, liquefaction, grassy, milky, rancid, fatty, sweet, salty, waxy, grittiness, cooling and mouth coating). Hedonic attributes (appearance, odor, flavor, spreadability) tested by the consumers proved that these oleogel products have potential as spread and/or butter alternatives. In the consumer survey study, one of the striking results indicated that more than 50% of the consumers would buy or try once, then decide to buy the oleogel products. In conclusion, these oleogels can be used as spreads or butter alternatives.

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“…Oleogels maintain the fatty acid profile of the gelled oils, such as the functionality and texture of the final products (Stortz et al, 2012). Several food grade compounds as structuring agents with oilgelling properties had been proposed as gelators, like sugar alcohol-based mannitol dioctanoate and sorbitol dioctanoate (Jadhav et al, 2013), natural waxes (Doan et al, 2015), shellac resin (Patel et al, 2014), and chitin, the second most abundant organic material in nature after cellulose (Nikifordis and Scholten, 2015). Cellulose is the major building block of the cell-wall structures of higher plants, and despite the large variety of cellulose derivatives that have been made, only a few cellulose ethers find application and are approved for use in foodstuffs, where the most widely used cellulose derivative is sodium carboxymethylcellulose (Coffey et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

Totosaus¹,

Gonzaléz-Gonzaléz²,

Fragoso³

2016

Grasas y Aceites

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SUMMARY:The use oleogels (defined as edible oils entrapped in a three-dimensional network employing a self-assembled structuring agent) has recently been proposed to replace saturated fat or trans-fats in foods.In this work the effects of different cellulose derivative mixtures (Avicel, ethyl cellulose and a-cellulose) on lipid stability, glass transition temperature and the texture of soybean oil oleogels were determined by employing a mixture design approach. Avicel affected lipid stability, increasing the oxidative rancidity and peroxide values of oleogels. Oleogels with higher proportions of Avicel also presented higher transition temperatures. A higher percent of ethyl cellulose and a-cellulose in the oleogel mixture resulted in a more stable system with lower oil rancidity and lower glass transition temperatures. In addition, Avicel resulted in a softer and less tacky texture, an important characteristic to consider for food applications. KEYWORDS: Cellulose derivatives; DSC; FTIR; Lipid oxidation; Oleogel; Soybean oilRESUMEN: Influencia del tipo de derivado celulósico sobre la textura y la estabilidad oxidativa y térmica de oleogeles de aceite de soja. Recientemente, ha sido propuesto el uso de oleogeles (definido como aceites comestibles atrapados en una red tridimensional que ocupa un agente estructurante de auto-ensamblado) como substituto de grasa saturada o grasas trans en alimentos. En este trabajo el efecto de mezclas de diferentes derivados celulósicos (Avicel, etil celulosa y a-celulosa) sobre la estabilidad de lípidos, temperaturas de transición térmica y textura de oleogeles de aceite de soja fueron determinados utilizando un diseño de mezclas. Avicel afectó la estabilidad de lípidos, aumentando la rancidez oxidativa y valores de peróxido en los oleogeles. Oleogeles con mayores proporciones de Avicel también presentaron temperaturas de transición térmica más altas. Porcentajes más altos de etil celulosa y a-celulosa resultaron en un sistema más estable con menor rancidez oxidativa y menores temperaturas de transición térmica. Sin embargo, Avicel resultó en una textura más suave y menos pegajosa, una característica importante a considerar para su aplicación en alimentos. PALABRAS CLAVE: Aceite de soja; Derivados celulósicos; DSC; FTIR; Oleogel; Oxidación de lípidosCitation/Cómo citar este artículo: Totosaus A, Gonzaléz-Gonzaléz R, Fragoso M. 2016. Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel. Grasas Aceites, 67 (3): e152.

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Edible applications of shellac oleogels: spreads, chocolate paste and cakes

Cited by 210 publications

References 35 publications

Natural Waxes as Oil Structurants

Natural Waxes as Oil Structurants

Oleogels as spreadable fat and butter alternatives: sensory description and consumer perception

Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel

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