Oil structuring properties of monoglycerides and phytosterols mixtures

Abstract

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...

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

“…This is in agreement with the previously reported findings of Blake, Co, and Marangoni () who found out that higher ratios of oleogelators in OGs are accompanied by higher melting points. Generally, peak temperatures were shown to have concentration‐dependent decrease versus decrease in MG proportions: This was as expected (Sintang et al, ). This finding can find technological application: A suitable level of organogelator can be selected for addition based on thermal properties and other aspects (Yilmaz & Ogutcu, ).…”

“…Therefore, the gelled system improved remarkably and no signs of oiling out or crystalline phase sedimentation were observed over 4–8 weeks of storage. Similar behavior was observed for OG of sunflower oil, phytosterols, and MG by increasing the MG proportion (Sintang, Rimaux, De Walle, Dewettinck, & Patel, ). Consequently, the four percentages of 7, 9, 10, and 12 were selected as the optimal ones for other characteristics.…”

“…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. The spherulites result from aggregation of the needle‐like crystals, grown from a nucleation center with several branches that form large crystal structures (Sintang et al, ).…”

“…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. The spherulites result from aggregation of the needle‐like crystals, grown from a nucleation center with several branches that form large crystal structures (Sintang et al, ). Palla, Giacomozzi, Genovese, and Carrin () obtained micrographs, which show irregular elongated, fibrillary, and needle‐like dispersion of Myverol (commercial mixture of saturated MG) aggregates.…”

Physicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols

“…The main advantage of such ingredients is the solidification of liquid oils without a noticeable increase in saturated fatty acids (SFA) and trans fatty acids (TFA) content (2). Mostly used structuring agents include diacylglycerols, monoacylglycerols (MAGs) (3,4), waxes (5), fatty acid and fatty alcohol (6), lecithin and sorbitan teri-stearate (7). Among them, MAGs are the most interesting due to their lower price and ability to decrease serum insulin and triacylglycerol (8).…”