The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks

Blake, Alexia I.; Marangoni, Alejandro G.

doi:10.1007/s11483-015-9409-0

Cited by 90 publications

(68 citation statements)

References 18 publications

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“…The importance of the cooling rate becomes evident at high levels of C, where the increase in T produced a material with a lower capacity to retain oil, which was associated with the longer crystals formation. A similar result was found by Blake and Marangoni () in the study of cooling rate on wax oleogels. In general terms, the OBC values obtained with oleogels from Myverol 18‐04 K SG resulted slightly lower than those found using oleogels from Myverol 18‐50 XL PL (Palla et al., ), but it is not possible to attribute this difference to the chemical nature of the used MG mixture, since the technique applied to determine OBC was slightly different.…”

Section: Resultssupporting

confidence: 90%

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Giacomozzi

Carrín

2018

Journal of Food Science

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The food industry demands new ways to reduce the use of saturated and trans fats in food formulations. To contribute to this search, oleogels from high oleic sunflower oil and saturated monoglycerides were prepared under optimized conditions in order to obtain a product with similar functionality to margarine, and its potential application as a semisolid fat ingredient in muffins was evaluated. Muffins formulated with oleogels showed an improved quality compare with those obtained using a commercial margarine with the added benefit of a healthier nutritional profile.

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Section: Resultssupporting

confidence: 90%

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Giacomozzi

Carrín

2018

Journal of Food Science

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“…This is expected as the size of the crystals decreases (see microscopy results below), more surface area is available to entrap the surrounding oil compared to a network composed of crystals with larger size. Similar results were reported by Blake and Marangoni (), who achieved the decrease in crystal size by increasing cooling rate on wax oleogels, and by Jana and Martini (), who found that smaller crystals were obtained when HIU was used in beeswax oleogels. Furthermore, it is interesting to note that the increment in OBC as cooling rate increased was greater in nonsonicated than in sonicated samples for all concentrations, with average values of 28% and 15%, respectively.…”

Section: Resultssupporting

confidence: 89%

“…Samples were cooled from 80 to 25 °C using two different cooling rates: 0.1 and 10 °C/min to represent slow and fast cooling rates, respectively. These rates were chosen according to previous studies (Herrera & Hartel, ; Toro‐Vazquez et al., ; Wiking, De Graef, Rasmussen, & Dewettinck, ; Blake & Marangoni, ). Slow cooling rate (0.1 °C/min) was achieved using a programmable water bath (Lauda Ecoline Staredition RE310, Delran, NJ, USA).…”

Section: Methodsmentioning

confidence: 99%

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Giacomozzi

Palla

Carrín

et al. 2019

Journal of Food Science

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The aim of this study was to investigate the effects of monoglycerides (MG) concentration (3, 4.5, and 6 wt%), cooling rate (0.1 and 10 °C/min), and high‐intensity ultrasound (HIU) application on physical properties of oleogels from MG and high oleic sunflower oil. Microstructure, melting profile, elasticity (G′), and solid fat content (SFC) were measured immediately after preparation of samples (t = 0) and after 24 hr of storage at 25 °C. Samples’ textural properties (hardness, adhesiveness, and cohesiveness) and oil binding capacity (OBC) were evaluated after 24 hr at 25 °C. In general, samples became less elastic over time. Slow cooling rate resulted in lower G′ after 24 hr compared to the ones obtained using 10 °C/min. Network OBC was improved by increasing MG concentration and cooling rate, and by applying HIU. After storage, oleogel melting enthalpy increased with MG concentration. In general, this behavior was not correlated with an increase in SFC. An improvement in the network structure was generally reached with the increase in cooling rate, according to texture and rheology results, for both sonicated and nonsonicated conditions. At the highest MG concentration, HIU application was more efficient at increasing OBC and hardness of the network at 0.1 °C/min. Microscopy images showed that the oleogels microstructure was changed as a consequence of HIU application and cooling rate, evidencing smaller crystals both in sonicated and faster cooled samples. Obtained results demonstrate that cooling rate, MG concentration, and HIU can be used satisfactorily to tailor physical properties of MG oleogels. Practical Application Oleogels have been studied in the last years as semisolid fat replacers in food products. Cooling rate is an important processing parameter in the oleogel preparation because it affects their final physical properties, while high‐intensity ultrasound (HIU) is a relatively novel technique to tailor lipid properties. This study is focused on the application of a slow/fast cooling rate in combination with/without HIU treatment at different monoglycerides and high oleic sunflower oil mixtures as a successful strategy to obtain oleogels with different physical properties and with potential applications in the food industry, such as fat substitutes in bakery.

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“…2). For instance, the decrease of SFC for C 22 OH containing oleogel started at 30-35°C, with an end of melt at 55-60°C. These results were also confirmed by DSC analysis (Fig.…”

Section: Cryogenic Scanning Electron Microscopy (Cryo-sem)mentioning

confidence: 99%

Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

Valoppi

Calligaris

Marangoni

2016

Euro J Lipid Sci & Tech

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This study examined the capability of fatty alcohols with chain lengths from C14OH to C22OH to gel peanut oil. The gelation was achieved by crystallizing the samples at 5°C/min or 40°C/min. Results showed that minimum gelling concentration decreased as fatty alcohol chain length increased and it was higher for fast cooled samples than for the corresponding slow cooled ones. More than 7% of C14OH was necessary to obtain a self‐standing material highlighting its low capacity as oleogelator. Other oleogels were compared at 5% fatty alcohol concentration in peanut oil and oleogels containing C16OH yielded the weakest system, with the lowest ability to retain oil. This was attributed to its higher solubility in oil as compared to other fatty alcohols as well as to the formation of larger crystal aggregates. As the fatty alcohol chain length increased, systems became stronger, displaying smaller crystal aggregates. For all cases, an increase in cooling rate lead to the formation of weaker gels with reduced capacity to entrap oil. Practical applications: A novel strategy to reduce saturated/trans fats in food products involves the use of oleogels. Here we report on the use of even saturated fatty alcohols to gel peanut oil, thus preventing oil separation during storage and handling of products such as nut butters. The structure and physical properties of fatty alcohol oleogels greatly depend on fatty alcohols chain length as well as cooling rate applied during crystallization. Fatty alcohols proved to be a very efficient peanut oil stabilizer. Fatty alcohol chain length and cooling rate greatly affected organogel structure and physical properties.

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The Use of Cooling Rate to Engineer the Microstructure and Oil Binding Capacity of Wax Crystal Networks

Cited by 90 publications

References 18 publications

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Muffins Elaborated with Optimized Monoglycerides Oleogels: From Solid Fat Replacer Obtention to Product Quality Evaluation

Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High‐Intensity Ultrasound

Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

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