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

Abstract

A B S T R A C T Background and Objectives:Canola oil is very low in saturated fatty acid (8 %), which makes it suitable for application as dressing for salad. Canola oil is liquid, thus its application in the production of margarine and shortening is limited. The present study provides information about the effects of monoacylglycerols (MAG) as the structuring agent on physical, microstructure and rheological properties of canola oil. Materials and Methods:Canola oil was added 0.5, 3.0 and 5.0% MAGs. Fatty acid composition, iodine value (IV), slip melting point (SMP), solid fat content (SFC), rheological properties (viscose, elastic and complex moduli, complex viscosity and tan) and its microstructure by polarized light microscopy (PLM) were evaluated.Results: MAGs at 0.5% concentration, did not affect the saturated fatty acid (SFA) content; however, at 3 or 5% concentrations, SFA content increased (P< 0.05). MAGs increased solid fat content (SFC) of fats proportional to MAG content. At 0.5% concentration, MAGs had no effect on SMP, but at higher concentrations, SMP increased with MAGs concentration. With the increase of MAGs concentration, the induction period of crystallization decreased and crystallization rate increased at all temperatures. In spite of the decrease of tan by MAGs addition, samples containing higher MAG concentration had higher viscose, elastic and complex moduli and complex viscosity. PLM images indicated that MAG addition resulted in an increased hardness of canola oil.Conclusions: Canola oil structured with MAGs, can find its application in the production of liquid margarines and shortenings suitable for the use in bakery.

Newly Structured Lipid-Based Glycerolysis Mechanism: Insights into Glycerolipid Crystal Growth and Function

“…4,40,59 One particular study on the application levels of monoacylglycerol at increased doses over 3 or 5% indicated that there was an increasing response in the relative solid fat contents, crystal segregation, and entire liquefactions. 70 These results were in agreement to the finding of Saadi et al 59 and Saadi et al, 40 particularly on the impacts of monoacylglycerol at low doses in exhibiting surface-active ingredients by stabilizing the emulsion bodies and reordering and rearranging the granular crystals into different crystal regimes involving symmetric and asymmetric crystal polymorphs. Recently, molecular distillation techniques have been widely applied in the production of monoacylglycerol.…”

Monoacylglycerols and diacylglycerols for fat-based food products: a review

“…Products containing monoacylglycerols showed a higher storage modulus than loss modulus. Naderi et al (2018) studied the effect of monoacylglycerols on rheological properties of canola oil and reported that MAGs addition increased the viscosity, elasticity and complex moduli, and the complex viscosity. The products are suitable for the production of liquid margarine and shortenings.…”

“…DAG can also be used for making margarine. Saberi et al (2012) Naderi et al (2018) utilizing MAG in making liquid margarine and shortening from canola oil obtained products suitable for use in bakery. MAG from palm oil can also be mixed with chicken fat to get structured chicken fats that can be applied to produce soft tub margarine and Iranian vanaspati (Naderi et al, 2016)…”

“…The use of MAG in the form of glyceryl monostearate has been proven to be able to improve the crystals and texture of oleogels (Ferro et al, 2019). Lopez-Martínez et al (2015) (Ferretti et al, 2018) Palm olein (Yeoh et al, 2014;Cheong et al, 2007) Palm-based oils ) Mutton tallow and rapeseed oil (Kowalska et al, 2014) Palm stearin and palm olein (Subroto et al, 2019) Margarine/shortening Palm mild fraction (Latip et al, 2013) Sunflower oil, palm kernel olein (Saberi et al, 2012) Canola oil (Naderi et al, 2018) Chicken fat (Naderi et al, 2016) Surfactant/emulsifier Palm based oils/fats (Fu et al, 2018) Palm oils (Hattori et al, 2015) Vegetable oil (Maruyama et al, 2014) Organogels Monostearate (Ferro et al, 2019) Monostearate and monopalmitate (Rocha-Amador et al, 2014;Lopez-Martínez et al, 2015) Saturated fat (Yilmaz and Öǧütcü, 2014;Pérez-Martínez et al, 2019) Table 2. MAG and DAG applications in various fat-based products.…”

Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

“…From a technological point of view, the replacement of standard emulsifying agents by a multifunctional structured lipid would enhance both the stability of the emulsion and its performance. Rheological properties of the emulsion system are often treated as an indicator of the product quality just after preparation and after a few weeks of storage [12][13][14][15][16][17]. Dynamic and oscillatory rheological tests performed under controlled conditions provide crucial information about the emulsions stability and their response to various stimuli (temperature, shearing, oscillatory strain, pH, etc.)…”