Study of rapeseed oil gelation induced by commercial monoglycerides using a chemometric approach

Monié, Aurélie; Franceschi, Sophie; Balayssac, Stéphane; Malet‐Martino, Myriam; Delample, Mathieu; Pérez, Emile; Garrigues, Jean‐Christophe

doi:10.1016/j.foodchem.2021.130870

Cited by 6 publications

(10 citation statements)

References 39 publications

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“…The authors suggested that 3D crystal organization of smaller sub‐α (and possible also β) crystals developed by MS and MP in the SMG‐PS oleogels promoted the inclusion and retention of greater quantities of oil, in comparison with the sub‐α1 and sub‐α2 crystal organization developed by MS in the SMG‐S‐oil systems. Likewise, when comparing different SMG‐PS mixtures (5 and 15 wt%) to produce rapeseed oil oleogels, a positive influence of the MP composition on G ′ was found (Monié et al., 2022). On the other hand, different findings were obtained in oleogels of HOSO prepared with SMG‐PS or SMG‐S under similar conditions.…”

Section: Mg Oleogel: Factors Affecting the Structure And Physical Pro...mentioning

confidence: 96%

“…Li et al, 2021;Monié et al, 2022). A mixture of monocaprylin and monocaprin was not able to gel rapeseed oil, even at concentrations up to 20 wt% (Monié et al, 2022). However, a minimum amount of 3 wt% of monolaurin was enough to gel camellia oil (Pan et al, 2021).…”

Section: Mg Concentration and Compositionmentioning

confidence: 96%

“…Very recent studies reported the use of shorter chain MG from caprylic, capric, and laureate acids (J. Li et al, 2021;Monié et al, 2022;Pan et al, 2021), and longer chain MG from behenic acid (J. Li et al, 2021;Monié et al, 2022).…”

Section: Mg Concentration and Compositionmentioning

confidence: 99%

“…Li et al, 2021;Monié et al, 2022;Pan et al, 2021), and longer chain MG from behenic acid (J. Li et al, 2021;Monié et al, 2022). A mixture of monocaprylin and monocaprin was not able to gel rapeseed oil, even at concentrations up to 20 wt% (Monié et al, 2022).…”

Section: Mg Concentration and Compositionmentioning

confidence: 99%

“…In most contributions, the isomeric form of MGs has not been reported. An exception is a recently published work, where an exhaustive chemical characterization of 11 commercial MG‐based gelators (MG > 50 wt%) was conducted to determine the effect of their structure and composition on the oleogelation of rapeseed oil (Monié et al., 2022). In these analyzed commercial gelators, 1‐MG prevailed over 2‐MG (1‐MG/2‐MG mass ratio > 11).…”

Section: Mgs As Gelator Compoundsmentioning

confidence: 99%

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An overview of structure engineering to tailor the functionality of monoglyceride oleogels

Palla

Dominguez

Carrín

2022

Comp Rev Food Sci Food Safe

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Monoglyceride (MG)‐based oleogelation is an effective strategy to create soft matter structures with the functionality of fats, but with a nutritional profile similar to edible oils. MG oleogels are mainly studied to replace or reduce trans and saturated fats as well as to develop novel products with improved physical and organoleptic properties. The process consists of direct dispersion of MGs into the oil at temperatures above the melting point. This is followed by a cooling period in which the gelator network is formed, entrapping the oil in a crystalline structure. MG composition and concentration, oil type, process temperatures, stirring speed, shear rate during cooling, and storage time play a role in the kinetics of MG crystallization within an MG–oil system, which leads to the formation of lipid materials with different properties. A deep understanding of MG oleogelation processing parameters allows for the tailoring of oleogel properties to meet desirable characteristics as solid fat replacers. This review provides insight regarding manipulating physical process parameters to engineer structures with specific functionality. Furthermore, ultrasound technologies and optimization methodologies are discussed as tools for the production of oleogels with specific properties based on their potential use as well as the development of bi‐ and multi‐gelators oleogels using MGs. Finally, the food applications in which MG oleogels have been tested are summarized in addition to the identified gaps that require further research.

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Section: Mg Oleogel: Factors Affecting the Structure And Physical Pro...mentioning

confidence: 96%