Physicochemical Properties of Foam‐Templated Oleogel Based on Gelatin and Xanthan Gum

Abstract

In this paper, gelatin and xanthan are applied to produce a foam‐templated oleogel. For this reason, the oleogel is prepared at different concentrations of biopolymers and the properties of solution, cryogel, and related oleogel are determined. The results show that xanthan addition increases viscosity and foam stability of solution. Also, an increment in biopolymer concentration increases cryogel network density (ND) and firmness but has no significant effect on moisture sorption. The oil binding capacity of all oleogels is >92%. In terms of high foam stability (96.87 ± 4.42), low ND (0.016 ± 0.00), and consequently suitable oil sorption (46.10 ± 4.40), the oleogel containing 3% gelatin and 0.2% xanthan is selected as the best sample. Complementary tests exhibit that the oleogel, with thixotropic behavior and 60% structural recovery, can bind the oil at temperature <100 °C. The oleogel network can protect the edible oil from oxidative reaction during 2 month storage. Nonetheless, more studies are needed to attest the application of this oleogel type in food products. Practical Application: Biopolymers of gelatin and xanthan are GRAS and available so that they are applied in many food products. This research shows that the cryogel of these biopolymers, as a hydrophilic oleogelator, can be utilized to structure oil and produce oleogel in an indirect method. This procedure that forms strong gel and keeps oil even at high temperatures can be of interest to scientists who are searching for solid fat substitutes in food products such as cakes, biscuits, and muffins.

Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

“…The oil binding capacity (OBC), a measure of nal oil content per unit foam weight, was calculated by dividing W f with the dry foam weight used to hold the oil according to eqn (2):…”

“…1 Recently, the use of food hydrocolloids for the preparation of oleogels has gained more attention, and signicant research effort is underway. [1][2][3][4][5][6][7] Proteins are a widely used food-grade polymer with high nutritional value and have shown potential for use as oleogelators. 8,9 However, since proteins are insoluble in oil, a direct approach cannot be used to bind oil and induce gelation.…”

“…However, so far only hydroxyl propyl methylcellulose (HPMC) 7 and a combination of gelatin and xanthan gum (XG) have been used for foam-templated oleogelation. 2 A number of plant-derived proteins are also available, which have the functional properties required for foam stabilization, 10 and hence have the potential for the oleogel preparation using the foam-templated approach. However, despite the growing consumer demand for plant-based protein sources, research on the use of plant proteins as oleogelators is non-existent.…”

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

“…HPMC or MC has been the most widely used structuring agent to develop foam‐templated oleogels (Oh & Lee, ; Oh et al., ; Tanti et al., , ). Recently, a strong oleogel stabilized by a combination of gelatin and xanthan gum has also been obtained, which can maintain its structure even at high temperatures (<100 °C) (Abdollahi, Goli, & Soltanizadeh, ). In addition to aqueous foams, a κ‐carrageenan hydrogel has also been dried to obtain a porous structure (aerogel) as a template to produce oleogels (Plazzotta, Calligaris, & Manzocco, ).…”

“…Compared to the direct dispersion method using EC or the emulsion‐templated approach, the foam‐templated method seems to have little or no impact on oil quality since the drying process is conducted in the absence of oil. For instance, foam‐templated oleogels structured with HPMC (Oh et al., ) or gelatin with XG (Abdollahi et al., ) have showed greater oxidative stability than unstructured oils. Therefore, foam‐templated oleogels may exhibit great potential in food applications where PUFA‐rich oils or SLs are incorporated for improved lipid profile.…”