Oil organogels: the fat of the future? (original) (raw)
Related papers
Food Research International, 2009
Numerous foods acquire their elastic properties (i.e., snap, mouth-feel, and hardness) from the colloidal fat crystal network comprised primarily of trans-and saturated fats. These hardstock fats contribute, along with numerous other factors, to the global epidemics related to metabolic syndrome and cardiovascular disease. A dire need for new technologies capable of structuring unsaturated edible oils, reducing the necessity for trans-and saturated fats, are required. At present, organogels are under-utilized in the food industry but numerous potential organogelators exist including: phytosterols and oryzanols, ceramides, monoglycerides and waxes. When examining these compounds as suitable ingredients for the food industry, they should be food grade, cost effective, have no negative health implications and one should be able to modify their physical properties. This review considers alternatives to colloidal fat crystal networks when structuring unsaturated oils as well as methods to modify their physical properties.
Biomimicry – An approach to engineering oils into solid fats
Lipid Technology
The ability to eliminate trans fats, without incorporating additional saturated fats, is limited by the physico‐chemical properties of the processed food and what role the lipids play in the food structure. To maintain the levels of cardio‐protective unsaturated fats alternative methods to structure them are desperately needed. One such strategy is to utilize oleogels or molecular gels comprised of small molecules. Herein, we illustrate the potential of biomimicking the assemblies formed by the intercellular lipids in stratum corneum using stearic acid, ceramide III and replacing cholesterol with β‐sitosterol.
Structure and functionality of edible fats
Soft Matter, 2012
Fat-structured food materials are an important component of our diet. The role that fat plays in material functionality, flavor perception, texture and health characteristics is due in large part to its physical properties. An understanding of these physical properties is relevant from scientific, technological and medical perspectives. The physical properties of fat materials, are, in turn, governed by a complex confluence of the various structural levels in a fat material beginning with triglyceride molecules. The formation of nanoscale structural elements by these molecules is the first step in the formation of a fat material as we know it. This review shows how these microstructural elements can be imaged and characterized. It is also shown that the formation of these nanocrystals is affected by the attendant crystallization parameters. Through simulation and a discussion of van der Waals forces, it is shown that these nanoscale elements assemble into colloidal aggregates with fractal character. The influence of microstructure on the mechanical properties of a fat material is explained using a variety of mechanical models. Lastly, this review examines methods by which the properties and characteristics of the various structural levels can be engineered. Shear has been shown to affect the polymorphism and phase transition kinetics of triglyceride crystals. As well, shear has been shown to modify the aggregation of nanocrystals, with consequences for the porosity and diffusivity of oil through the fat crystal network.
International Journal of Food Science & Technology, 2010
Although many food products are essentially emulsions, interest in the structuring of oil-continuous emulsions (and in specific cases water-continuous emulsions) is intense, particularly to meet the continuing challenge of reducing the degree of saturates in food systems. Consequently, it is necessary to observe the effects of structurants and to examine their impacts on current food systems. This is especially the case where novel structuring materials are used to wholly or partially replace traditional structurants. A multidisciplinary approach is discussed encompassing traditional and novel mechanisms considered able to structure within low saturated fat-based systems and which in themselves could also have emulsification properties. The presence of interfacial compositions as in emulsions requires a crucial understanding of the interactions within these compositions for the creation of building blocks in oil or fat structuring. Where a co-surfactant structure may be used, together with novel structurants, for example, wax esters, phytosterols, it is necessary to understand how these may influence interfacial film thickness, strength and flexibility. Understanding how to measure mechanical visco-elastic properties of structurant interactions both in model and real time dynamic measurements will be necessary to account for diffusion, orientation and self-assembly mechanisms. This review discusses combining traditional techniques with novel structurant technology; developing and validating dynamic measurement techniques; and investigation of real systems as opposed to purely model systems.
Potential food applications of edible oil organogels
Trends in Food Science & Technology, 2009
The unique physical, functional, and nutritional properties of edible oil organogels has caught the eye of the food and pharmaceutical industries. These organogels are formed upon selfassembly of surfactant-like small molecules into crystalline fibers, sometimes hundreds of micrometers in length, which eventually lead to gelation of oil. Of particular interest is the ability of organogelator systems to structure and immobilize liquid triacylglycerols at very low concentrations (w2%), which could be exploited for a variety of purposes in food products, from the manufacture of spreads to the solubilization, stabilization and delivery of lipid-soluble nutraceuticals. The purpose of this review is to outline the potential applications of edible oil organogels and to summarize the work that has been carried out to evaluate the functionality of organogelators in food systems.
Food Research International, 2007
The textural and structural properties of organogels made by structuring liquid oil with mixtures of stearic acid (octadecanoic acid) and stearyl alcohol (octadecanol) have been studied. Optical, rheological and X-ray diffraction measurements have been used to investigate the influence of temperature, time and composition on the pseudo-binary system. The aim of these experiments is to relate the observed macroscopic behaviour of the organogels to the microscopic molecular ordering within the crystals that form a network. Oscillating strain measurements have been performed on mixtures with various acid to alcohol ratios. A synergetic effect in structuring was obtained by applying a 3:7 (acid:alcohol) ratio. Hardness and elastic modulus were significantly higher compared to samples with other ratios, at the same overall structurant concentration. Microscopy showed that the crystal habit of the structurant strongly depends on the composition of the mixture. X-ray diffraction experiments, which show that mixed crystals are formed when structurant mixtures are used, confirmed this result. The observed behaviour of the elastic modulus is likely the result of the difference in the microstructure of the interlinked crystals.
Wetting of fat crystals by triglyceride oil and water. 1. The effect of additives
Journal of The American Oil Chemists Society, 1995
Wetting of fat crystals has been extensively examined in this work by contact angle (θ) measurements of fat crystal, oil, and water in three-phase contact. Contact angle was measured in oil. The crystals were nonpolar and wetted by oil for a contact angle equal to 0°, and polar and wetted by water for an angle equal to 180°. Fat crystals are expected to contribute to the stability of margarine emulsions if they are preferentially wetted by the oil phase (0°<θ<90°), but result in instability if they are preferentially wetted by the water phase (90°<θ<180°). In the absence of oil and water additives, fat crystals in α and β' polymorphs were introduced to the oil/water interface from the oil side (contact angle θ ∼ 30°). β Polymorphs were completely wetted by oil (θ ≈ 0°). The contact angle for β' crystals decreased with increasing temperature and was slightly lower in butter oil than in soybean oil. Emulsifiers in the oil phase (lecithins, monoglycerides and their esters, ethoxylated emulsifiers) and surface-active proteins in the water phase (milk proteins) made the crystals more polar (higher θ). Nonsurface-active proteins, sugar, and citric acid had no significant effect, although concentrations of salt lowered θ. Contact angle increased with temperature for emulsifiers of limited solubility in the oil, e.g., saturated monoglyceride.
Quantification of the physical structure of fats in 20 minutes: Implications for formulation
Lipid Technology, 2014
One challenge facing the fat industry involves finding healthy fat-replacers that do not compromise the functionality of the product made with them. For the past three years crystalline nanoplatelets (CNPs) have been reported as the smallest crystal unit in different edible fat systems. This paper summarizes the latest understanding in the area of CNP aggregation and the structures that emerge from their aggregation when using the techniques of ultra small angle X-ray scattering and modelling with computer simulation. An understanding of how these CNPs aggregate should allow the engineering of new healthy fat-replacers.
Fat crystallisation at oil–water interfaces
This review focuses on recent advances in the understanding of lipid crystallisation at or in the vicinity of an interface in emulsified systems and the consequences regarding stability, structure and thermal behaviour. Amphiphilic molecules such as emulsifiers are preferably adsorbed at the interface. Such molecules are known for their ability to interact with triglycerides under certain conditions. In the same manner that inorganic crystals grown on an organic matrix see their nucleation, morphology and structure controlled by the underlying matrix, recent studies report a templating effect linked to the presence of emulsifiers at the oil/water interface. Emulsifiers affect fat crystallisation and fat crystal behaviour in numerous ways, acting as impurities seeding nucleation and, in some cases, retarding or enhancing polymorphic transitions towards more stable forms. This understanding is of crucial importance for the design of stable structures within emulsions, regardless of whether the system is oil or water continuous. In this paper, crystallisation mechanisms are briefly described, as well as recent technical advances that allow the study of crystallisation and crystal forms. Indeed, the study of the interface and of its effect on lipid crystallisation in emulsions has been limited for a long time by the lack of in-situ investigative techniques. This review also highlights reported interfacial effects in food and pharmaceutical emulsion systems. These effects are strongly linked to the presence of emulsifiers at the interface and their effects on crystallisation kinetics, and crystal morphology and stability.
Soft Matter, 2007
Blood triglyceride, free fatty acid and insulin levels are lower after acute intake of an oil-water-monoglyceride gel versus an oil-water mixture, demonstrating that food matrix nanostructure and microstructure can be engineered to modulate the physiological response. Oil emulsification by the monoglyceride L a liquid-crystalline lamellar phase, followed by droplet wall crystallization, encapsulates oil and creates a material with the functionality and properties of a fat. This novel phase is devoid of trans fatty acids and can be manufactured with as little as 4% added saturated monoglyceride.
Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride
Journal of Oleo Science, 2015
INTRODUCTION Fish oil FO is a natural source of polyunsaturated fatty acids PUFA and contains significant levels of omega-3 fatty acids, eicosapentaenoic acid EPA and docosahexaenoic acid DHA. Some of the beneficial effects of omega-3 PUFA are prevention of a number of diseases, such as coronary heart diseases, inflammation, hypotriglyceridemia, allergies, hypertension, arthritis, autoimmune disorders, and cancer 1. Monoglycerides MG and their derivatives are mainly used as food emulsifiers. Generally, MG is used for the prevention of starch retrogradation due to interaction between MG-amylose and retardation of staleness in bakery and confectionary industries. Also, monoglycerides are used for control of emulsion and foam stability of dairy and oil based products 2. Sunflower wax SW is a vegetable wax derived during winterization of sunflower oil and consists of long chain saturated C-42 to C-60 esters derived from fatty alcohols and fatty acids 3. SW can be used in emulsions for creating new textures in many industries such as cosmetics, pharmaceutical, and paint. Oils and fats are one of the important components of human diet and ingredients of food industry. Oils and fats are preferred as carriers of fat soluble vitamins A, D, E and K and source of essential fatty acids and energy. On the other hand, hydrogenation, partial hydrogenation, fractionation and interesterfication are common technologies to
Trends in Food Science & Technology, 2015
This paper reviews the approaches taken to stabilize and structure edible oils in order to promote solid-lipid functionality for use as an alternative to animal fat for the development of healthy lipid meat products. Interesterification and organogelation processes, the formation of oil bulking agents and the creation of structured emulsions (hydrogelled emulsion and organogelled emulsion) are described as strategies for the stabilization and structuring of edible liquid oils. Different aspects related to their composition, preparation and structural organization are described as well as their utilization in meat product formulation.
Pharmaceut Res, 1996
Structured lipids (1,3-specific triglycerides) are new chemical entities made by enzymatic transesterification of the fatty acids in the 1,3-positions of the triglyceride. The purpose of this study was to investigate the in vitro interaction of fat emulsions based on either structured lipids or vegetable oils with human plasma proteins employing two-dimensional polyacrylamide gel electrophoresis (2-D PAGE). The structured lipids are triglycerides of the SLS and MLM types, where S is short-chain fatty acids (C4), M is medium-chain fatty acids (C8-10) and L is long-chain fatty acids (C16-18). The vegetable oil-based fat emulsions were the commercially available product, Intralipid, and a soybean oil (LLL) emulsion made de novo identically as the emulsions containing structured lipids. The SLS emulsion was found to adsorb a different protein pattern than the MLM and LLL emulsions. The protein pattern of the SLS emulsion was similar to the protein pattern of Intralipid. These findings might explain the in vivo difference in elimination found in another study, where the emulsion based on structured lipids with short-chain fatty acids in the 1,3-positions was removed more slowly from the general blood circulation compared to emulsions based on lipids with long-chain fatty acids in the 1,3-positions (LLL) (1).
Oil powders stabilized with soy protein used to prepare oil-in-fat dispersions
Journal of Food Engineering, 2019
We report on the use of a soy protein stabilized, spray-dried oil powder as a vehicle for the introduction of unsaturated liquid oil in a continuous fat matrix. The spray dried oil powder was mixed with the molten continuous fat phase in concentrations of 30, 40, 50 and 60% of powder. The static crystallization of the continuous fat phase resulted in the formation of oil-in-fat dispersions, as was visualized with light microscopy and cryo-SEM. The isolation of the liquid oil in the internal oil droplets ensured that the continuous fat phase dominated the structuring of these newly developed oilin-fat dispersions, which was rheologically demonstrated with amplitude sweeps. The elastic modulus of a 40% oil-in-fat dispersion (G' LVR = 3.54 ± 0.731 *10 5 Pa) was not significantly different from that of the undiluted fat phase (G' LVR = 4.55 ± 1.87 *10 5 Pa), even though the dispersion contained 40% more unsaturated oil. However, thixotropic tests revealed that the oil-in-fat dispersions are shear sensitive which can limit their applicability. The recovery percentage after shear of the undiluted fat was 39%, while the 30 and 40% oil-in-fat dispersion had a maximal recovery percentage of 19%. These findings provide a potential approach to reduce the saturated fat content of fat-based food products using only food-grade ingredients and traditional food processing techniques. Nevertheless, further optimization of the emulsion formulation and preparation and of the spray drying process is essential to improve the shear stability of these oil-in-fat dispersions.
Food Industry, 2013
Food fat provides taste, consistency, and helps us feel full. Fat is a major source of energy for the body, and aids in the absorption of lipid soluble substances including vitamins A, D, E, and K. Dietary fat is essential for normal growth, development, and maintenance, and serves a number of important functions. Increasing evidence indicates that fatty acids and their derived substances may mediate critical cellular events, including activation and expression of genes, and regulation of cellular signaling [1]. When and how humans learned to use fats and oils is unknown, but it is known that primitive people in all climates used them for food, medicine, cosmetics, lighting, preservatives, lubricants, and other purposes. The use of fats as food was probably instinctive, whereas the other applications most likely resulted from observations of their properties and behavior under various environmental conditions. More than likely, the first fats used by humans were of animal origin and were separated from the tissue by heating or boiling. Recovery of oil from small seeds or nuts required the development of more advanced methods of processing, such as cooking, grinding, and pressing processes [2]. The total global oil and fat market is a huge economic factor. The rise of affluence in developing countries, this market is increasing and can be expected to increase further. The main fats commonly consumed are vegetable oils and fats, dairy fat and fats derived from animals, e.g. lard, tallow and fish oil [3]. Refining edible oils such as neutralization, bleaching, and deodorization, has been practiced for just over a century, but it has had a great impact on eating habits. Whereas the refining processes have increased the availability of sufficiently palatable oils, the oil modification
We investigated the crystallization and rheological behavior of organogels developed with commercial (MSG C) and pure (MSG P) monoglycerides in safflower oil solutions (0.5% to 8% wt/wt). The MSG C was composed of 1-mono-stearoyl-glycerol (1-MSG, 37.7%) and 1-mono-palmitoyl-glycerol (1-MPG, 54.0%), and the MSG P essentially by 1-MSG (93.51%). The elastic (G′) and loss (G″) moduli of the MSG C and MSG P –oil solutions were measured from 80 °C until achieving 5 °C, and then during isothermal conditions. The d(G′)/d(time) rheograms, where d(G′)/d(time) is the difference in G′ between subsequent time–temperature conditions during cooling, followed closely the phase transition observed by the monoglycerides (MG). The d(G′)/d(time) profile showed that the formation of the inverse lamellar α mesophase provided a limited structure to the vegetable oil. In contrast , the crystallization of the sub-α phase in the MSG Coil system, and of the sub-α 1 and sub-α 2 phases in the MSG P-oil system structured the vegetable oil through the uptake and retention of oil within their microstructure. Additionally, smaller crystals formed the three-dimensional crystal structure in the MSG C organogels. This is in comparison with the larger crystal size observed in MSG P organogels. Nevertheless, for a similar MG concentration the MSG C organogels showed higher G′ and solid fat content (SFC) than the MSG P organogels, and the differences were greater as the MG concentration increased. We consider that the mixed sub-α structure developed by 1-MSG and 1-MPG in the MSG Coil systems favored the incorporation and retention of higher amounts of oil, in comparison with the sub-α 1 and sub-α 2 structures developed just by 1-MSG in the MSG P-oil systems.
Challenges of utilizing healthy fats in foods
Advances in nutrition (Bethesda, Md.), 2015
Over the past few decades, the Dietary Guidelines for Americans has consistently recommended that consumers decrease consumption of saturated fatty acids due to the correlation of saturated fatty acid intake with coronary artery disease. This recommendation has not been easy to achieve because saturated fatty acids play an important role in the quality, shelf life, and acceptability of foods. This is because solid fats are critical to producing desirable textures (e.g., creaminess, lubrication, and melt-away properties) and are important in the structure of foods such as frozen desserts, baked goods, and confectionary products. In addition, replacement of saturated fats with unsaturated fats is limited by their susceptibility to oxidative rancidity, which decreases product shelf life, causes destruction of vitamins, and forms potentially toxic compounds. This article will discuss the fundamental chemical and physical properties in fats and how these properties affect food texture, s...
Unlocking the potential of oleogels in edible applications and health impacts
Applied Food Research , 2024
Oleogels (OGs) have emerged as promising fat replacers, recognized for their health benefits and suitability in food products due to their high unsaturated fat content. Traditionally, solid fats have been widely used to enhance the nutritional profile of foods, but growing consumer awareness has led to efforts to reduce saturated fats and trans-fatty acids in diets. Concerns about the negative impacts of unhealthy fats have further driven interest in OG technology. In this context, this comprehensive review examines the emerging trends in OG formulations and structural designs across different food matrices, OGs modifications through high-intensity ultrasound (HIU), assessing their nutritional benefits and functional properties, including texture, rheology, oxidative stability, and mouthfeel. The research also critically reviews new insights into the incorporation of OGs as fat substitutes in various food products, including meat, dairy, confectionery, and bakery items. Additionally, the review highlights the OGs in the bioactive delivery of lipid-soluble substances and their therapeutic potential against different diseases such as obesity, CVD's, elevated LDL cholesterol, and serum triacylglycerol levels. The review further explores consumer attitudes, perceptions, and acceptance of OG-containing products, while addressing key challenges, potential research directions, and innovative applications of OGs.
A proposal standard methodology for the characterization of edible oil organogelation with waxes
Grasas y Aceites
Saturated and trans fatty acids play a significant role in the plastic properties of food. However, health recommendations suggest limiting their intake. One approach which got the attention of researchers was to decrease the amount of saturated and trans fatty acids in food by the structuring of edible oils through the crystallization of waxes. The underlying mechanisms that lead to organogelation and the properties that characterize well-structured edible oil have been slow to fully understand due in part to a lack of standardization in their analysis which often makes the comparison between research results from different laboratories difficult. The aim of this work was to review previously reported methods for the characterization of organogelation using vegetable and animal waxes, and to propose a minimal standardization for an organogelation analysis.
Related topics
Cited by
Food Biophysics, 2013
Oil sources characterized of increasing viscosity and polarity (flax-seed oil, sunflower oil, extra virgin olive oil, triolein, castor oil) were gelled by using mixtures of βsitosterol and γ-oryzanol (5, 10 and 20 % w/w). The gelling time, thermal properties as well as structure characteristics were determined. As the oil viscosity increased the gelling time increased. The effect of oil type resulted more evident as the structurant concentration decreased. Samples containing 5 % of the most viscous and polar castor oil did not gelled over the entire experiment. When gels were formed, the firmness of samples decreased in concomitance with modifications of thermal data as the oil viscosity increased. During storage at 20°C the gels became stronger as consequence of the progression of the aggregation among sterol-sterol ester assemblages. Once again, less structurants were in the mixture more evident was the influence of oil type. These results were attributed to the increase of the difficulty of β-sitosterol and γ-oryzanol molecules to pack together as the oil viscosity increased.
Olive oil/policosanol organogels for nutraceutical and drug delivery purposes
Food & Function, 2013
Low molecular weight organogels are semisolid systems structured by the assembly of molecules that crystallise under suitable process conditions. The inner microstructure of organogels is made up of a 3-D network, in which both an organic liquid solvent and other dispersed particles can be entrapped. In this work, olive oil organogels, structured from policosanol (a nutraceutical mixture of fatty alcohols), were studied in order to obtain the best formulation for producing a support for delivery of lipophilic agents (namely ferulic Acid) via oral administration. A rheological optimisation of the olive oil-policosanol organogel was first of all performed with Step Shear Rate Temperature Ramp tests. This provided important information on the policosanol fraction to be added to the system and on the onset of crystallisation temperature, an indirect measurement of the system melting point. It was found that a policosanol weight percentage of 0.03 was suitable to obtain contemporary semisolid organogels, consistent enough and thermally stable for human ingestion. In vitro tests on organogels loaded with ferulic acid were also carried out in order to simulate the oral intake of the nutraceutical compound.
Experimental validation of the modified Avrami model for non-isothermal crystallization conditions
CrystEngComm, 2011
The modified Avrami model was found to accurately predict the induction time, maximum phase volume and dimensionality of crystal growth for stearic acid containing molecules when the experimental method employed measures as a function of phase volume. Four methods were examined to validate the model including: Fourier transformed infrared spectroscopy (FT-IR), differential scanning calorimetry (DSC), small deformation rheology and polarized light microscopy (PLM). PLM and FT-IR were able to detect the nucleation event prior to DSC and rheology. FT-IR and PLM provided the most accurate data due to the similarities between the experimental and fitted induction times (x 0 ), maximal phase change (y max ) and the Avrami exponent (n). Further, the Avrami exponent, obtained from FT-IR, was sensitive to both the mode of nucleation and the dimensionality of crystal growth. Therefore, the apparent rate constants (k app ) obtained by FT-IR and PLM are useful in providing further insights into the kinetics of non-isothermal crystallization. The calculated apparent rate constants suggest a diffusion limited crystallization at slow cooling rates (i.e., below 5-7 C min À1 ) and at cooling rates greater than 5-7 C min À1 , the incorporation of the gelator molecules onto the crystal lattice becomes limited by the reaction rate constant.
Soft Matter, 2010
The lengths of the 12-hydroxystearic acid (12HSA) fibers are influenced by crystallographic mismatches resulting from the incorporation of 12HSA monomers into the crystal lattice in an imperfect manner. On a molecular level, this can be differentiated using synchrotron Fourier transform infrared (FTIR) spectroscopy by monitoring the change in area of the 1700 cm À1 and 3200 cm À1 peaks, corresponding, respectively, to the dimerization of the carboxylic acid groups and hydroxyl non-covalent interactions, during crystallization. The crystallographic mismatch is attributed to a plateau in the apparent rate constant for the dimerization of the carboxylic acid head groups while the hydroxyl interactions linearly increase as a function of cooling rate (f). The rate constant for hydroxyl interactions linearly increases as a function of cooling rate while a plateau is observed for the rate of dimerization at cooling rates between 5 and 7 C min À1 . At cooling rates greater than 5 to 7 C min À1 12HSA monomers do not effectively dimerize before being incorporated into the crystal lattice causing crystal imperfections impeding linear epitaxial crystal growth and produces branched fibers. At slow cooling rates (i.e., less than 5 to 7 C min À1 ), long fibers are produced with a fractal dimension between 0.95 and 1.05 and for rapid cooling rates (i.e., greater than 5 to 7 C min À1 ) short branched fibers are produced with a fractal dimension between 1.15 and 1.32.
Biomimicry – An approach to engineering oils into solid fats
Lipid Technology
The ability to eliminate trans fats, without incorporating additional saturated fats, is limited by the physico‐chemical properties of the processed food and what role the lipids play in the food structure. To maintain the levels of cardio‐protective unsaturated fats alternative methods to structure them are desperately needed. One such strategy is to utilize oleogels or molecular gels comprised of small molecules. Herein, we illustrate the potential of biomimicking the assemblies formed by the intercellular lipids in stratum corneum using stearic acid, ceramide III and replacing cholesterol with β‐sitosterol.
Self-healing gels based on constitutional dynamic chemistry and their potential applications
Chemical Society reviews, 2014
As representative soft materials with widespread applications, gels with various functions have been developed. However, traditional gels are vulnerable to stress-induced formation of cracks. The propagation of these cracks may affect the integrity of network structures of gels, resulting in the loss of functionality and limiting the service life of the gels. To address this challenge, self-healing gels that can restore their functionalities and structures after damage have been developed as…
Span-60-based organogels as probable matrices for transdermal/topical delivery systems
Journal of Applied Polymer Science, 2012
The current study describes the preparation and characterization of thermoreversible span-60 and sunflower oil (SO)-based organogels as a matrix for drug delivery. Effect of gelator concentration on the properties of the organogels was studied by physical property evaluation, stability, light microscopy, FTIR spectroscopy, XRD, thermal analysis, pH, and hemocompatibility studies. The drug release kinetics and antimicrobial efficacy of the salicylic acid loaded organogels were studied. The rate of gelation of the gels was found to be quicker in organogels with higher gelator proportions. The gels were inherently stable when stored below 25 C. The micrographs indicated the presence of needle-shaped crystals which formed aggregates resulting in the formation of three-dimensional networked structures. FTIR indicated intermolecular hydrogen bonding amongst SO and span-60 molecules responsible for the gelation. There was an increase in the crystallinity and the melting point of the organogels as the proportion of the organogelator was increased. The pH of the organogels indicated nonirritant nature of the gels, which were also found to be hemocompatible. The release of SA from organogels followed Higuchian kinetics and showed prolonged antimicrobial activity. The preliminary results indicated that the organogels may be tried as a matrix for controlled drug delivery. V
Edible applications of shellac oleogels: spreads, chocolate paste and cakes
Food & Function, 2014
We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation.
Food & function, 2014
Oil structuring using food-approved polymers is an emerging strategy and holds significant promise in the area of food and nutrition. In the current study, edible oleogels (containing >97 wt% of sunflower oil) were prepared using a combination of water soluble food polymers (methylcellulose and xanthan gum) and further evaluated for potential application as a shortening alternative. Microstructure studies (including cryo-SEM) and rheology measurements were conducted to gain more insights into the properties of these new types of oleogels. In addition, the functionality of oleogel as a shortening alternative was studied in terms of batter properties and the texture analysis of cakes and compared to the reference batches made using either oil, commercial shortening or cake margarine. Interestingly, while the batter properties (air incorporation, rheology and microstructure) of the oleogel batch were more close to the oil batch, the textural properties of cakes were significantly be...
Journal of the American Oil Chemists' Society, 2015
composition being a liquid (usually above 90 % w/w oil) [22, 23]. They are anhydrous, self-standing, thermoreversible, viscoelastic materials structured by a three-dimensional supramolecular network of self-assembled molecules known as oleogelators [6, 8]. Ideally, to act and be useful as an oleogelator in foods, materials should fulfill certain properties such as: (a) presence of a lipophilic part and an interacting part, (b) surface activity and self-assembling properties, (c) preferably displaying thermoreversible properties [7, 15, 18], (d) natural origin, and (e) GRAS status. Among all the studied oleogelators so far, waxes have proven to be the most efficient simply because, even at low concentrations (typically much lower than 10 % w/w), waxes are able to crystallize in a well-formed network that has strong oil-binding properties [9, 19]. Waxes are usually defined as long-chain fatty acids which are esterified to fatty alcohols; however, wax samples generally contain numerous other substances such as hydrocarbons, fatty alcohols, ketones, mono-, di-, triacylglycerols, and sterol esters [10, 27]. The low polarity, long chain length, and high melting point of the main components present in wax contribute to their excellent crystallization properties in liquid oil [16]. Several studies have already been reported dealing with wax crystallization in liquid oil such as candelilla wax (CLW) in safflower oil [28], rice bran wax (RBW) in olive oil [5], sunflower wax (SW) in milk fat [14], plant waxes and animal waxes in sunflower oil [26], beeswax and sunflower wax in olive oil [32], and beeswax in hazelnut oil [33]. Crystallization of waxes in liquid oils generally results in particulate gels where the network based on the weak interactions of crystals and crystalline aggregates immobilizes the liquid oil into a three-dimensional structure [13]. It is worth mentioning that the structure of aggregates formed by solid particles is not permanent and changes in time during Abstract The main objective of this research was to enhance the understanding of the oil-structuring properties of natural waxes. A number of natural food-grade waxes were evaluated for their oil-gelling properties using a combination of techniques, including rheology, differential scanning calorimetry, and polarized light microscopy. Based on the rheological measurements (oscillatory, flow, and thixotropic behavior), we found that rice bran wax, carnauba Brazilian wax and fruit wax showed weak gelling behavior in rice bran oil (prepared at concentrations as high as 5 % w/w), exhibiting relative low elastic moduli that displayed a high frequency dependency. On the contrary, carnauba wild wax, berry wax, candelilla wax, beeswax, and sunflower wax were efficient oleogelators forming strong gels at concentration of <2 % w/w. We attempt to explain these observed differences in gelling behavior by crystal morphology, network formation, and the final amount of crystalline phase.
Comparative evaluation of structured oil systems: shellac oleogel, HPMC oleogel and HIPE gel
European Journal of Lipid Science and Technology, 2015
In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans-fat in the US, coupled with the increasing concerns about the negative health effects of saturated fat consumption, has resulted in an increased interest in the area of identifying alternative ways of structuring edible oils using non-fat-based building blocks. In this paper, we give a brief account of three alternative approaches where oil structuring was carried out using wax crystals (shellac), polymer strands (hydrophilic cellulose derivative), and emulsion droplets as structurants. These building blocks resulted in three different types of oleogels that showed distinct rheological properties and temperature functionalities. The three approaches are compared in terms of the preparation process (ease of processing), properties of the formed systems (microstructure, rheological gel strength, temperature response, effect of water incorporation, and thixotropic recovery), functionality, and associated limitations of the structured systems. The comparative evaluation is made such that the new researchers starting their work in the area of oil structuring can use this discussion as a general guideline. Practical applications: Various aspects of oil binding for three different building blocks were studied in this work. The practical significance of this study includes (i) information on the preparation process and the concentrations of structuring agents required for efficient gelation and (ii) information on the behavior of oleogels to temperature, applied shear, and presence of water. This information can be very useful for selecting the type of structuring agents keeping the final applications in mind. For detailed information on the actual edible applications (bakery, chocolate, and spreads) which are based on the oleogel systems described in this manuscript, the readers are advised to refer our recent papers published elsewhere.
Oleogels—Their Applicability and Methods of Characterization
Molecules, 2021
Oleogels or, more precisely, non-triglyceride structured lipid phases have been researched excessively in the last decade. Yet, no comprehensive knowledge base has emerged, allowing technology elevation from the laboratory bench into the industrial food application. That is partly due to insufficient characterization of the structuring systems studied. Examining a single composition decided upon by arbitrary methods does not stimulate progress in the research and technology area. A framework that gives much better guidance to product applications can easily be derived. For example, the incremental structure contribution concept is advocated as a parameter to compare the potency of structuring systems. These can straightforwardly be determined by combining solubility data and structural measurements in the recommended manner. The current method to determine the oil-binding capacity suffers from reproducibility and relevance. A newly developed method is suggested to overcome these sho...
Tailoring Natural-Based Oleogels Combining Ethylcellulose and Virgin Coconut Oil
Polymers
Oleogels are becoming an attractive research field, since they have recently been shown to be feasible for the food and pharmaceutical sectors and provided some insights into the biomedical area. In this work, edible oleogels were tailored through the combination of ethylcellulose (EC), a gelling agent, with virgin coconut oil (VCO), vegetable oil derived from coconut. The influence of the different EC and VCO ratios on the structural, physical, and thermal properties of the oleogels was studied. All EC/VCO-based oleogels presented a stable network with a viscoelastic nature, adequate structural stability, modulable stiffness, high oil-binding capability, antioxidant activity, and good thermal stability, evidencing the EC and VCO’s good compatibility.
The nutritional functions of dietary sphingomyelin and its applications in food
Frontiers in Nutrition
Sphingolipids are common structural components of cell membranes and are crucial for cell functions in physiological and pathophysiological conditions. Sphingomyelin and its metabolites, such as sphingoid bases, ceramide, ceramide-1-phosphate, and sphingosine-1-phosphate, play signaling roles in the regulation of human health. The diverse structures of sphingolipids elicit various functions in cellular membranes and signal transduction, which may affect cell growth, differentiation, apoptosis, and maintain biological activities. As nutrients, dietary sphingomyelin and its metabolites have wide applications in the food and pharmaceutical industry. In this review, we summarized the distribution, classifications, structures, digestion, absorption and metabolic pathways of sphingolipids, and discussed the nutritional functioning of sphingomyelin in chronic metabolic diseases. The possible implications of dietary sphingomyelin in the modern food preparations including dairy products and ...
Self-Healing Oxalamide Organogelators of Vegetable Oil
Gels
The aim of this study was to assess the gelling potential of chiral oxalamide derivatives in vegetable oils. Special emphasis was given to the potential applications of the examined oil gels as sustained delivery systems and as fat substitutes in food products. The applicability of oil gelators is envisaged in food, cosmetics, and the pharmaceutical industry. The regulations requiring the elimination of saturated fats and rising concerns among consumers health motivated us to investigate small organic molecules capable of efficiently transforming from liquid oil to a gel state. The oxalamide organogelators showed remarkable gelation efficiency in vegetable oils, thermal and mechanical stability, self-healing properties, and a long period of stability. The physical properties of the gels were analysed by TEM microscopy, DSC calorimetry, and oscillatory rheology. The controlled release properties of acetylsalicylic acid, ibuprofen, and hydrocortisone were analysed by the LC–MS method....
The development of phytosterol-lecithin mixed micelles and organogels
Food & Function, 2017
We demonstrate that by mixing the phytosterol-ester oryzanol with lecithin in an organic solvent, both components may be dispersed at much higher concentrations than they may be individually. Dynamic light scattering and molecular dynamics simulations show that the mechanism for this is the formation of r ∼ 4 nm mixed micelles. Infrared spectroscopy and simulations suggest that these micelles are formed due in part to hydrogen bonding of the phosphate of the lecithin head-group, and the phenol group of the oryzanol. Rheology shows that by mixing these materials at an equimolar ratio, highly viscous suspensions are created. Furthermore, by adding water to these samples, a solid-like gel may be formed which offers mechanical properties close to those desired for a margarine type spread, whilst still solubilizing the oryzanol.