Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

Rocha, Julio César Barbosa; Lopes, Julice Dutra; Mascarenhas, Maria Cristina Nucci; Arellano, Daniel Barrera; Guerreiro, Lizielle Maria Ricardo; Cunha, Rosiane L.

doi:10.1016/j.foodres.2012.10.043

Cited by 129 publications

(106 citation statements)

References 12 publications

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“…The flow index for all samples was less than 1, which indicated a pseudoplastic behavior with initial stress. There was no significant difference in the flow index between the samples; however, all samples showed an n lower than 0.4, which indicated that these oleogels showed a complex and dense network (Doan et al, ; Rocha et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…The shear rate used was between 0 and 300 s −1 at 25 C. The oleogels were subjected to three shear-rate sweeps (up-down-up) to eliminate thixotropy. Rheological models were fitted to the data obtained in the steady state, which corresponds to the last increasing shear-rate sweep (Rocha et al, 2013). The Herschel-Bulkley model was used to fit the behavior of non-Newtonian fluids, which is defined by Eq.…”

Section: Flow Curvesmentioning

confidence: 99%

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Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

Silva

Arellano

Martini

2018

J Americ Oil Chem Soc

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Oleogels have been studied in the past decade due to their potential to replace saturated fat in foods. Oleogelators have been mostly studied alone or in binary systems. Sometimes a single oleogelator cannot achieve all the technological properties necessary for a specific food application. Thus, the aim of this work was to investigate the interaction between candelilla wax (CLX), monoacylglycerols (MAG), and a fully hydrogenated oil (hardfat [HF]) in soybean and high‐oleic sunflower oils and to evaluate their physical properties. The concentration of the total oleogelator was between 5% and 10%, from pure CLX (5%), sample OP, up to many combinations of MAG, HF, and CLX samples O1, O2, O3, O4, O5, and O6. Samples were evaluated according to their microstructure, melting properties, rheological behavior, hardness, oil‐binding capacity (OBC), and thermal stability. Results showed that the addition of MAG and HF to CLX created a softer gel but improved its rheological properties. Changes in the physical properties were related to the various proportions of CLX, MAG, and HF rather than the overall concentration of structuring agents. For example, for a total concentration of 5% of the structuring agent, a decrease in the CLX concentration from 5% to 3% and the addition of HF and MAG resulted in a softer crystalline network. Increasing the overall concentration of oleogelators by increasing the amount of HF and/or MAG and maintaining the concentration of the CLX constant did not improve the hardness of the gel. This study showed that at least 3% of CLX must be added to the system to obtain a semisolid material independently of the amount of MAG and/or HF added.

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Section: Resultsmentioning

confidence: 99%

Section: Flow Curvesmentioning

confidence: 99%

Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

Silva

Arellano

Martini

2018

J Americ Oil Chem Soc

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“…The feasibility of a number of plant waxes as organogelators have been extensively studied. The studied waxes are some of the major plant waxes (in terms of both use and availability) and include rice bran wax (RBX) [11], candelilla wax [12], carnauba wax [14], sunflower wax [13] and more recently, sugarcane wax [14].…”

Section: Introductionmentioning

confidence: 99%

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

Blake

Marangoni

2014

J Americ Oil Chem Soc

314

283

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The microstructure, melting and crystallization behavior, rheological properties and oil binding capacity of crystalline networks of plant-derived waxes in edible oil were studied and then compared amongst different wax types. The critical concentrations for oleogelation of canola oil by rice bran wax (RBX), sunflower wax, candelilla wax, and carnauba wax were 1, 1, 2, and 4 %, respectively, suggesting RBX and sunflower wax are more efficient structurants. A phenomenological two-phase exponential decay model was implemented to quantify the oil-binding capacity of these oleogels. Parameters obtained from this empirical model were then evaluated against microscale structural attributes such as crystal size, mass distribution and porosity to determine the structural dependence of oilbinding capacity. Gels containing candelilla wax exhibited the greatest oil-binding capacity, as they retained nearly 90 % of their oil. This is due to the small crystal size as well as the spatial distribution of these crystals. Using a microscopic to macroscopic approach, this study examines how the structural characteristics unique to each wax and resulting oleogel system affect functionality and macroscopic behavior.

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“…From the food point of view, natural waxes such as carnauba wax are considered to be promising organogelators because they are classified as generally recognized as safe. Based on preceding oleogel studies, natural waxes such as carnauba, candelilla, and shellac wax were combined with various vegetable oils including canola (Jang and others ), safflower (Toro‐Vazquez and others ), soybean (Rocha and others ), and rapeseed (Patel and others ) oils and the physicochemical characteristics of the corresponding oleogels were investigated in terms of thermal and rheological analysis. However, to our knowledge, carnauba wax has not yet been combined with canola oil rich in unsaturated fatty acids for practical food applications.…”

Section: Introductionmentioning

confidence: 99%

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

Kim

Lim

Lee

et al. 2017

Journal of Food Science

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Canola oil-carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure. The levels of saturated fatty acids in the cakes containing oleogels were significantly reduced to 13.3%, compared to the control with shortening (74.2%). As a result, the use of oleogels for shortening up to 25% produced cakes with lower levels of saturated fatty acids without quality loss.

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Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

Cited by 129 publications

References 12 publications

Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

Physical Properties of Candelilla Wax, Monoacylglycerols, and Fully Hydrogenated Oil Oleogels

Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

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