Development of structured W/O emulsions with the use of only candelilla wax

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED
Anaid de la Peña-Gil, Miriam Charo-Alonso, Jorge F. Toro-Vazquez
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引用次数: 0

Abstract

We investigated the development of water-in-oil (W/O) emulsions using only candelilla wax (CW), evaluating the effects of different water to CW oleogel ratios (40:60, 50:50, 60:40) and the CW concentration (0.75% to 3%). The emulsions were developed by shearing the systems with an ultra-turrax type homogenizer (60 s at 25°C) at the different water to CW oleogel ratios. After 0 and 20 days of storage (25°C) the emulsions were evaluated through microscopy, rheology, water droplet diameter, emulsion stability, and x-ray diffraction measurements. The results showed that at all water to CW oleogel ratios the surface-active components of the CW (i.e., triterpenic alcohols, aliphatic alcohols, and fatty acids) stabilized the oil–water interface, while the n-alkanes and long chain esters formed an oleogel in the oil phase. Independent of the storage time, all the CW emulsions showed frequency independent rheological behavior. However, after applying a strain within the plastic region the 40:60 and 50:50 emulsions formulated with 1.5% to 3% CW provided the higher elasticity and emulsion stability, even after two freeze-thaw cycles. In particular, the 40:60 and 50:50 emulsions with 1.5% CW had a recovery profile similar to commercial mayonnaise. In contrast, independent of the CW concentration, the 60:40 emulsions showed the lowest recovery profile and highest emulsion instability. These results showed the CW as a multifunctional material capable to develop structured W/O emulsions at room temperature without adding surfactants. The structured W/O emulsions developed by CW could be useful in the formulation of trans-free, stable low-fat edible spreads.

仅使用蜡烛树蜡开发结构化 W/O 乳剂
我们研究了仅使用蜡烛树蜡(CW)的油包水(W/O)乳剂的开发,评估了不同水与 CW 油凝胶比例(40:60、50:50、60:40)和 CW 浓度(0.75% 至 3%)的影响。在水与 CW 油凝胶的比例不同的情况下,使用 ultra-turrax 型均质机对系统进行剪切(25°C 下 60 秒),从而形成乳液。经过 0 天和 20 天的储存(25°C)后,通过显微镜、流变学、水滴直径、乳液稳定性和 X 射线衍射测量对乳液进行了评估。结果表明,在所有水与化武油凝胶的比率下,化武的表面活性成分(即三萜醇、脂肪醇和脂肪酸)都能稳定油水界面,而正构烷烃和长链酯则能在油相中形成油凝胶。与储存时间无关,所有的 CW 乳液都表现出与频率无关的流变行为。不过,在塑性区域内施加应变后,使用 1.5% 至 3% 氯化石蜡配制的 40:60 和 50:50 乳液具有更高的弹性和乳液稳定性,即使在两次冻融循环后也是如此。特别是,含 1.5% CW 的 40:60 和 50:50 乳剂的恢复曲线与商用蛋黄酱相似。相比之下,与化武浓度无关,60:40 乳状液的回收率最低,乳状液的不稳定性最高。这些结果表明,化武是一种多功能材料,无需添加表面活性剂就能在室温下形成结构化的 W/O 型乳液。用 CW 制备的结构化 W/O 乳剂可用于配制不含反式脂肪的稳定低脂食用涂抹酱。
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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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