Overview of the Structure‐Property Relationship in Fat Mimetics

Nicholson, Reed A.; Marangoni, Alejandro G.

doi:10.1002/9781119780045.ch2

Cited by 1 publication

(1 citation statement)

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“…For this purpose, advanced alternatives to solid fats—oleogels—are being developed. The concept of producing oleogels is to convert liquid oil into a solid or semi-solid structure that mimics the physical properties and functions of solid fats, which traditionally contain high amounts of saturated fatty acids [ 6 ]. Waxes, in particular beeswax (E901), are commonly used as structuring agents, and various oils, such as sunflower oil characterized by a high content of polyunsaturated fatty acids, are used as the fat phase.…”

Section: Introductionmentioning

confidence: 99%

Waxy Oleogels for Partial Substitution of Solid Fat in Margarines

Sobolev,

Frolova,

Sarkisyan

et al. 2023

Gels

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One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied from 10 to 50% of the fat phase. The concentration of gelator for which beeswax or wax components (9:1 combination of beeswax and hydrocarbons) were used represented 3% in oleogels. The fatty acid composition of the fat components used, their textural characteristics, and their color were studied. The following physicochemical and rheological properties of margarines were determined: color values, textural and thermal characteristics, and sensory properties. The data obtained were processed using principal component analysis (PCA). Oleogels were characterized by lower textural properties compared to commercial fat (CF), but a lower content of saturated fatty acids. When using oleogels, the color characteristics of the margarines changed insignificantly. A decrease in textural and organoleptic properties was shown when using more than 30% oleogel in the composition of margarines. It was found that an increase in the proportion of oleogel leads to a decrease in the melting enthalpy of margarines. The margarines, depending on the ratio of oleogel in the fat phase, were characterized by a content of saturated fatty acids reduced by 7–35% and increased by a 18–92% level of polyunsaturated fatty acids. Thus, the application of oleogels in margarine technology makes it possible to adjust the fatty acid composition while improving the physicochemical properties.

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Section: Introductionmentioning

confidence: 99%