Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

Rocha-Amador, Omar Gerardo; Gallegos‐Infante, José Alberto; Rocha‐Guzmán, Nuria Elizabeth; Moreno‐Jiménez, Martha Rocío; González‐Laredo, Rubén Francisco

doi:10.1155/2014/513641

Cited by 29 publications

(25 citation statements)

References 31 publications

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“…The microphotographs of polarized light microscopy (PLM) acquired for OG7, OG9, OG10, and OG12 are shown in Figure . Needle‐like crystals were revealed in PLM microphotographs similar to the results observed by Kesselman and Shimoni () in commercial MG crystallized in olive oil at 25°C by Ojijo, Kesselman, et al (); Co, and Marangoni, (); Rocha‐Amador et al () and Da Pieve, Calligaris, Eco, Nicoli, and Marangoni (). Also, Sintang et al () mentioned that MGs cluster as crystal aggregates along with one‐dimensional needle crystals and spherulite crystallites in OGs can be obtained by using different sources such as structurants at 10% concentration.…”

Section: Resultssupporting

confidence: 83%

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Kamali

Sahari

Barzegar

et al. 2019

Food Science & Nutrition

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This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X‐ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle‐shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%–6% reduction.

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Section: Resultssupporting

confidence: 83%

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Kamali

Sahari

Barzegar

et al. 2019

Food Science & Nutrition

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“…MG have shown their great potential to be used for a wide range of applications because they are able to crystallize and form a strong network with good elastic properties and high oil retention even when used at low concentrations (<10 wt%) (Da Pieve et al, 2010;. Studies described above agree upon the fact that the rheological, textural, and thermal properties of oleogels are greatly affected by the crystallization behavior of the MG, which in turn is driven by the type of oil and processing conditions such as agitation, concentration, temperature, and cooling rate (Giacomozzi, Carrín, & Palla, 2018;Rocha-Amador et al, 2014). According to , high cooling rates lead to lower elastic modulus values but harder networks at initial time.…”

Section: Introductionmentioning

confidence: 65%

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high‐intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G′), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples’ textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G′ after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. Practical Application Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high‐intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.

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“…On the other hand, studies done by different research groups had shown that the crystallization behavior of vegetable waxes (i.e., crystal size and shape) and further development of the crystal network are affected by other components, naturally present in the wax or intentionally added (Toro-Vazquez et al, 2007;Dassanayake et al, 2009;Morales-Rueda et al, 2009;Chopin-Doroteo et al, 2011;Blake et al, 2014;Hwang et al, 2014;Rocha-Amador et al, 2014). Monoglycerides are a minor component commonly present in refined vegetable oils at low concentrations commonly between 0.05 and 0.2% (Gunstone, 2002).…”

Section: Introductionmentioning

confidence: 99%

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

Avendaño-Vásquez

Peña‐Gil

Charó-Alvarado

et al. 2020

Front. Sustain. Food Syst.

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Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

Cited by 29 publications

References 31 publications

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

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