Organogels: An Alternative Edible Oil‐Structuring Method

Abstract

Structuring liquid oils has become an active area of research in the past decade, mainly due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, replacing hard fats with liquid oil can lead to major changes in the quality of food products. Recent strategies to impart solid-fat functionality to liquid oils include the addition of unusual compounds to oil, leading to its gelation. These include small-molecule organogelators such as phytosterols and 12-hydroxystearic acid, which self-assemble into crystalline fibers which trap oil. Other crystalline additives include waxes, ceramides, monoacylglycerides, and other surfactants. Recently, the polymer ethyl cellulose was reported to form a polymer gel in triacylglyceride (TAG) oils. Other non-conventional strategies also include the formation of protein-stabilized cellular solids with oil trapped within the cells. In this review, we summarize the research on each one of these components in order to provide a comprehensive overview of the state of the area in oleogel research and provide future perspectives.

Cold pressed versus refined winterized corn oils: quality, composition and aroma

“…It was stated that fats and oils exhibit a range of crystallization and melting temperatures, rather than definite points since they are heterogeneous mixtures of different triglycerides. In addition, a shift between crystallization and melting onset temperatures are acknowledged as a common phenomenon for unsaturated oils (Co and Marangoni, 2012). We have not found thermal data for corn oils in the literature, and this study may provide this information for interested researchers.…”

Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

“…If the organic phase is an edible oil, the resulting gel can also be called an 'oleogel' instead of 'organogel' (Toro-Vazquez et al, 2007;Rogers, 2009;Bot et al, 2009;Co and Marangoni, 2012). The oleogels are interesting products which are currently being used in structuring edible oils for margarine and shortening-like products, emulsion-based products, and in other processed food applications (bakery, processed meat, ice cream and dairy, confectionary and edible films).…”

“…At the same time, the crystalline structure developed through organogelation can supply the proper rheological properties such as texture formation, creaminess, softness, aeration, plasticization, mouth feel etc. for different food applications (Dassanayake et al, 2011;Co and Marangoni, 2012;Stortz et al, 2012;Toro-Vasquez et al, 2013).…”

“…Various edible liquid oils and organogelator molecules have been used to prepare oleogels for different purposes (Co and Marangoni, 2012;Stortz et al, 2012). Among others, virgin olive oil (VOO) is a preferred one for organogel production since it is a virgin, aromatic and healthy oil (Boskou, 1996).…”

“…Similarly, chemically different organogelators have been used and compared for organogel properties. As basic requirements, organogelators for oleogel production must be at least safe, edible, efficient, common and cheap (Co and Marangoni, 2012;Patel et al, 2013;Toro-Vasquez et al, 2013;Patel et al, 2014). The rheological properties of olive oilmonoglyceride organogels under deformations were investigated, and the oiling out effect of shearing was approved (Ojijo et al, 2004).…”