The combination of monoglycerides, wax and hardfat on oleogels structuration

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2022-01-01 DOI:10.1590/1981-6723.13721

Thais Lomonaco Teodoro da Silva, G. D. Fernandes, D. Arellano

引用次数: 1

Abstract

Abstract This study aimed to develop multicomponent oleogels to achieve desirable technological properties, affordability, and enhanced sensory acceptance for future food applications. Two Central Composite Rotatable Designs (CCRD) were performed with three independent variables, monoacylglycerols (MG), candelilla wax (CLX), and hardfat (HF). One design used soybean oil oleogels (SB) and the other used high oleic sunflower oil oleogels (SF). The variable responses evaluated were hardness (N), oil loss (%), thermal stability, and visual strength. For SB oleogels, CLX was related to the variable that was superior concerning all technological properties as >2 N in hardness, no oil loss, and higher stability to thermal treatment. For SF oleogels, the MG and the interactions of MG, CLX, and HF showed significant technological properties, indicating that the three oleogelators can co-crystallize better together in this oil, thus obtaining the same results as CLX alone in higher amounts.

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单甘油酯、蜡和硬脂的结合对油凝胶结构的影响

本研究旨在开发多组分油凝胶，以实现理想的技术性能、可负担性和增强的感官接受度，以用于未来的食品应用。两个中心复合可旋转设计(CCRD)采用三个自变量，单酰甘油(MG)，小蜡烛蜡(CLX)和硬脂肪(HF)。一种设计使用大豆油油凝胶(SB)，另一种设计使用高含油向日葵油凝胶(SF)。评估的变量反应是硬度(N)，油损失(%)，热稳定性和视觉强度。对于SB油凝胶，CLX与各项工艺性能相关，其硬度为bbb20 N，无油损，热处理稳定性较高。对于SF油凝胶，MG和MG、CLX、HF的相互作用表现出显著的工艺性质，表明这三种油凝胶在该油中可以更好地共结晶，从而在更高量的情况下获得与单独CLX相同的结果。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.