Kinetic Study on the Isothermal and Nonisothermal Crystallization of Monoglyceride Organogels

Zong, Meng; Lu, Yang; Geng, Wenxin; Yao, Yubo; Wang, Xingguo; Liu, Yuanfa

doi:10.1155/2014/149753

Cited by 22 publications

(17 citation statements)

References 34 publications

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“…As cooling process continues, crystals experiment growth and branching, leading differences in crystals size and molecular arrangement. The microstructural elements are the basic building blocks of the network (Ojijo, Kesselman, et al., ), which are organized through noncovalent bonds, such as van der Waals interactions and hydrogen bridges (Meng et al., ). The knowledge of the thermal behavior of oleogels is essential to assess their physical properties.…”

Section: Resultsmentioning

confidence: 99%

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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Section: Resultsmentioning

confidence: 99%

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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“…Oleogels, also known as organogels, are an alternative to saturated and trans ‐fat‐free components in conventional lipid‐based food products (Hughes et al ., ; Okuro et al ., ). Oleogels are gel network structures assembled by adding small‐molecule oleogelators (Pernetti et al ., ; Gravelle et al ., ; Ögütcü & Yilmaz, ; Lopez‐ Martínez et al ., ; Sagiri et al ., ; Yi et al ., ) and can form different shapes via non‐covalent bonds, including hydrogen bonding, van der Waals interactions, and π–π stacking (Rogers et al ., ; Pieve et al ., ; Meng et al ., ). Oleogel not only maintains the nutritional properties of crude oil, but also provides better structural and sensory properties (Martins et al ., ; Patel & Dewettinck, ).…”

Section: Introductionmentioning

confidence: 97%

Structure and thermal properties of β‐sitosterol‐beeswax‐sunflower oleogels

Pang

Wang

Cao

et al. 2019

Int J of Food Sci Tech

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Oleogels of b-sitosterol (Sit) and beeswax (BW) were combined at varying ratios (w/w) and added to sunflower oil (SFO) at concentrations of 10 g per 100 g and 20 g per 100 g oil to prepare oleogels (Sit/BW/ SFO). Structural and thermal properties were characterised and results showed that the hardness and enthalpy of oleogels were affected by the amount of b-sitosterol and beeswax in the oleogelator combination (Sit/BW, w/w). Oleogels with beeswax as the only oleogelator (Sit0/BW10) had the highest hardness and maximum enthalpy change. Gel network form was influenced by the crystalline behaviour of the oleogelator, and Sit0/BW10-oleogel was densely packed, spherical and white while Sit10/BW0-oleogel displayed a needle shape. X-ray diffraction patterns showed that the oleogel width of the crystals and D-spacing increased with increasing amounts of b-sitosterol and the FTIR spectra revealed that oleogels formed via non-covalent bonding and may be stabilised with physical entanglements. Practical Application: The purpose of this study was to find new oleogelators to form b-Sitosterol oleogels, to replace solid fat. The physical, thermal properties and microstructure of oleogels were adjusted by adding different ratios and levels of oleogelators, so as to produce functional edible oil.International Journal of Food Science and Technology 2020 b-sitosterol-beeswax-sunflower oleogel M. Pang et al.

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“…The use of MGs as structuring agents have gained significant interest due to their ability to gel both aqueous and non‐aqueous solvents based on the potential of MGs to crystallize and co‐crystallize either in the bulk phase or at the interfaces . Generally, the crystallization of fatty acid alkyl chain can be achieved either through supersaturation or supercooling of the MGs in oil dispersions . Especially, saturated MGs has shown promising ability to form elastic gel in liquid oil through formation of crystalline network .…”

Section: Introductionmentioning

confidence: 99%

Oil structuring properties of monoglycerides and phytosterols mixtures

Sintang

Rimaux²,

Walle

et al. 2016

Euro J Lipid Sci & Tech

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Oleogelation has recently emerged as a subject of growing interest among industrial and academic researchers. One of the main concerns when working with oleogels is finding the ideal food‐grade oleogelators with right functionalities and universal applications. Identifying synergistic combinations of well‐known food ingredients could possibly help us overcome this issue. In this work we have identified for the first time, that the combination of monoglycerides (MGs) and phytosterols (PS) at certain ratios leads to the formation of mixed component gels that are better than either of the mono component gels. Oleogels were investigated in terms of their rheological properties, crystallization aspects, and microstructural attributes. Three different types of MGs were combined with commercial‐grade PS in different ratios to structure sunflower oil into viscoelastic gels. Polarized light microscopy images of all the samples revealed the formation of three‐dimensional network of entangled crystals, leading to the physical trapping of liquid oil within the interspace structures. Amplitude sweeps showed that the gels formed from these oleogelators had predominantly solid‐like structure (G′ > G″). The mixtures of MGs:PS at 8:2 ratio showed a promising combination as the G′LVR obtained was much higher than gels prepared by using individual components. Based on the crystallization and microstructure studies, it can be speculated that the presence of PS assisted in disintegrating the crystalline clusters and flocs of MGs crystals resulting in gels with better rheological properties compared to mono component oleogels. Practical applications: Oleogelation has emerged as a subject of growing interest in the last couple of years fuelled both by real industrial needs and curiosity for fundamental research among academic researchers. However, one of the main bottlenecks in commercial application of this approach is the lack of ideal food‐grade oleogelators. In this work we have identified for the first time, the synergistic interactions among monoglycerides and phytosterols which leads to the formation of mixed component gels. The resultant gel from that combination can later be used as either an alternative to saturated fat or delivery of functional ingredients. Saturated fat replacement in margarine or butter formulation could be the main application of this oleogel. This is due to the fact that both of the oleogelators used to structure sunflower oil in this research have been used widely in food application. In addition, oleogelators used to structure sunflower oil are available widely in the market. Oleogelation has recently emerged as a subject of growing interest among industrial and academic researchers. One of the main concerns when working with oleogels is finding the ideal food‐grade oleogelators with right functionalities and universal applications. Identifying synergistic combinations of well‐known food ingredients could possibly help us overcome this issue. In this work we have identified for the first time, that the...

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Kinetic Study on the Isothermal and Nonisothermal Crystallization of Monoglyceride Organogels

Cited by 22 publications

References 34 publications

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

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

Structure and thermal properties of β‐sitosterol‐beeswax‐sunflower oleogels

Oil structuring properties of monoglycerides and phytosterols mixtures

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