Oleogels—Their Applicability and Methods of Characterization (original) (raw)
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The influence of minor oil components on oleogel properties
2021
This thesis addressed the role of solvent (edible oil) composition on oleogel properties. Oleogels are solid-like structures in which the oil is immobilized by a gelator, having limited solubility in the continuous phase. They could be utilized to reduce or substitute saturated fats in food products, thus delivering more healthier mono and polyunsaturated fatty acids (FAs). Although oleogels have become a popular topic in fat research, product applications are lacking, partially due to insufficient and understanding of the underlying structures and how they can be modified. In this work, the role of solvent (edible oil) composition, especially minor oil components, was addressed. Therefore, the impact of the FA composition of triglycerides (TAGs) and the contribution of minor oil components had to be studied separately by developing a reliable method to remove minor polar components from different edible oils (canola, sunflower and flaxseed). It was shown that the effect of FA compo...
Role of the oil on glyceryl monostearate based oleogels
Food Research International, 2018
The high consumption of saturated and trans fats, used in the formulation of lipid-based foods, is associated with incidence of health problems. Organogels or oleogels are a novel class of structured lipids formed from liquid oil as continuous phase entrapped within network of structuring molecules. The aim of this study was to understand the role of oils with different composition on the formation of glyceryl monostearate (GM) gel network. Glyceryl monostearate-based oleogels were produced with the minimal concentration of 5 wt. % in sunflower (SF), high oleic sunflower oil (HOS) and coconut oil (CO). The influence of the oil type on the physicochemical properties of the gel was analyzed. The GM gels showed a solid-like behavior using either high oleic sunflower or sunflower oils but did not form a true gel with coconut oil. Although different oils could affect the crystal formation, all gels exhibited needle-like crystal morphology regardless solvent quality. The GM crystals arranged in a lamellar configuration are responsible for entrapping both SF and HOS oils. Degree of saturation of oils might affect GM oleogel properties. Long chain monounsaturated fatty acids favored the packing of GM crystals in a cohesive gel. Furthermore polymorphism with preferential crystalline β' form of GM was formed using a medium containing one and two unsaturation. In conclusion, it was observed that the type of oil influenced the formation of the GM gel network. These findings allow the better understanding of GMbased oleogels, providing opportunity to design for food products with improved technological and nutritional properties.
Oleogels as a Fat Substitute in Food: A Current Review
Gels
Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.
Oleogelation: From Scientific Feasibility to Applicability in Food Products
European Journal of Lipid Science and Technology, 2020
Oleogels offer the possibility to replace conventional saturated fatty acid (SAFA)-based lipids with a healthier alternative by immobilizing liquid edible oils in a 3D-network which is provided by an oleogelator. Numerous molecules which can structure oils rich in (poly)unsaturated fatty acids have been identified. These differ greatly in their chemical composition, network formation, and interactions and thus macroscopic properties of the respective oleogels. Oleogels have been a focal point of food research for over 20 years, yet product applications are lacking. Hence, the question arises whether the application of oleogels is unfeasible or if science lost sight of its objective. This review aims to assess different structuring systems concerning their availability, their potential for the utilization in food products and, if possible, their prices. Moreover, recent studies comprising the application of oleogels in food products are reviewed with special emphasis on the state and the function of the lipid phase during processing and in the final product. Therefore, the physical properties and preparation methods of different oleogels need to be considered in connection with the respective food application. Finally, it is discussed whether the application of oleogels is justified in these products and advantageous in comparison to liquid oil. Practical Applications: A diet rich in mono-and polyunsaturated fatty acids which make up the majority of liquid edible oils lowers the risk to suffer from cardiovascular diseases. Unfortunately, these oils cannot provide texture to food products in their native state. Oleogelation has the potential to deliver the solid structure necessary for numerous food products by transferring an oil rich in essential fatty acids into a solid-like structure. Besides, the nutritional value of these oils remains practically unchanged. Although oleogelation has been the objective of various research groups for more than 20 years, product applications are scarce. This review aims to stimulate the mindfulness of research concerning the successful application of oleogels in food products. This hopefully enables a better connection between science and industry.
Oleogels in Food: A Review of Current and Potential Applications
FOODS, 2020
Legislative limitations of the use of trans and saturated fatty acids, the rising concerns among consumers about the negative effects of some fats on human health, and environmental and health considerations regarding the increased use of palm fat in food and biodiesel production drove to innovations in reformulating fat-containing food products. Oleogelation is one of the most in-trend methods for reducing or replacing the unhealthy and controversial fats in food products. Different edible oleogels are being formulated by various techniques and used in spreads, bakeries, confectioneries, and dairy and meat products. This review exclusively focuses on up-to-date applications of oleogels in food and mechanisms of gelation, and discusses the properties of new products. Research has produced acceptable reformulated food products with similar technological and rheological properties as the reference products or even products with improved techno-functionality; however, there is still a high need to improve oleogelation methods, as well as the technological process of oleogel-based foods products. Despite other strategies that aim to reduce or replace the occurrence of trans and saturated fats in food, oleogelation presents a great potential for industrial application in the future due to nutritional and environmental considerations.
Storage Stability of Oleogels Made from Monoglycerides and High Oleic Sunflower Oil
Food Biophysics, 2021
The aim of this study was to investigate the effects of storage time on physicochemical properties of oleogels from high oleic sunflower oil and monoglycerides (6.6 wt%). Oleogels were stored for eight weeks at 5°C and tested weekly. The analyzed properties were: oil binding capacity, elastic modulus described by parameters of a power law equation, textural properties (hardness, adhesiveness, and cohesiveness), melting behavior, mean crystals length (L c), polymorphism, peroxide value, and color. The main physicochemical parameters were not significantly altered over the first three weeks of storage, evidencing some changes thereafter. Hardness, cohesiveness, elasticity and L c were the most affected properties. In addition, oleogelation allowed to improve the oil oxidative stability. No changes in melting behavior nor in polymorphism were found during storage time. The results of this work contribute to a better knowledge of the storage stability of monoglycerides oleogels, improving prospects for using them as trans-free substitutes for foods production. Keywords Crystal network. Oil binding capacity. Semisolid fat. Storage time. Physicochemical properties. Textural properties T p melting peak temperature XRD X-ray diffraction log G 0 0 , m G 0 , and n, constants of the elastic modulus model.
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.
Scientific Paper Edible oleogels in molecular gastronomy
2014
Experimental chefs and researchers have limited options when structuring lipid-based materials present in foods to include: liquids, solids, foam so r emulsions. However, the application of gel technology for lipids is on the cusp of advancing into experimental culinary kitchens around the world. The possibility of utilizing edible oils (and even ethanol) to extract a hydrophobic flavor and then gel the material in a similar fashion as hydrocolloids gel water is now a reality. This review covers the three primary oleogels: ethyl cellulose, mixtures of γ-oryzanol and β-sitosterol and candelilla wax. & 2014 AZTI-Tecnalia. Production and hosting by Elsevier B.V. All rights reserved.
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.
Trends in Food Science & Technology, 2016
Background: Edible oleogels, oils structured by non-triglyceride networks, can be used for the delivery of lipid-soluble molecules due to their composition, functional properties, and structure. Different oleogelators exist, including small molecules that crystallize to form colloidal or fibrillar networks and hydrophobic polymers that self-assemble under specific processing conditions. Several types of edible oleogels have been characterized, but only select systems have been used in oral delivery applications. Scope and approach: This review covers the potential for use of edible oleogels for lipophilic molecular delivery. Factors affecting lipolysis relevant to oil gelation will be discussed, as well as the relationship between lipolysis and bioaccessibility. The use of lipid-based delivery systems to increase the bioaccessibility of poorly water-soluble molecules is emphasized, and oleogels are introduced as a delivery material. The review then discusses different methods of oleogelation, and addresses properties of oleogels that may be beneficial for delivery. Key findings and conclusions: Oleogel structure, mechanical strength, composition, and gelator type are factors that may affect the rate and extent of lipolysis of the material. These in turn affect the delivery of lipid-soluble molecules from the oleogel. Crystalline oleogels used in oral delivery formulations have been shown to offer increased bioaccessibility, prevention against bioactive recrystallization, and targeted or delayed bioactive release. In addition, the ability to manipulate oleogel physicochemical properties with gelator type, formulation, and processing parameters is beneficial for tailoring the material functionality. Ethylcellulose oleogels are unique food-grade polymer oleogels that could be used for delivery, similar to other crystalline oleogel systems.