Oil Structuring Using Stearin Fractions Derived From Slaughterhouse By-Products: Effect of Gelator and Oil Type on Physicochemical Characteristics of Structured Oil
Maryam Abdollahi, Sayed Amir Hossein Goli, Nafiseh Soltanizadeh, Sonia Calligaris
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引用次数: 0
Abstract
This study evaluated the potential of utilizing the stearin fraction of sheep tail and ostrich fats, as by-products of slaughterhouses, to structure various oils (canola, sesame, sunflower, and flaxseed oils). A stable gel was formed at 25% sheep tail stearins (STS) and 30% ostrich stearins (OSS). STS-based structured oils showed needle-like crystals, longer gelling time (19.14–24.75 min), and firmer structure (1.65–2.09 N) alongside higher elastic modulus (G′) and lower oil loss (< 11%) compared to OSS-based, which contained bigger rosette-like crystals. Moreover, oils with higher unsaturation levels and iodine values resulted in lower viscosity, accelerated crystallization rate, improved firmness, and enhanced oil retention. STS-based structured oil showed β'-polymorph, leading to a stronger network and higher melting enthalpy, which completely melted near body temperature, in contrast to the β-polymorph structure of the OSS-based counterpart. Hence, the type of structurant and oil significantly affected the oil structuring process. The oleogel containing flaxseed oil and STS can replace hydrogenated fats (such as shortenings) in food formulations, offering similar textural and melting properties while improving their nutritional profile.
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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