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Waxy Oleogels for Partial Substitution of Solid Fat in Margarines
One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied fr...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530580/ https://www.ncbi.nlm.nih.gov/pubmed/37754364 http://dx.doi.org/10.3390/gels9090683 |
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author | Sobolev, Roman Frolova, Yuliya Sarkisyan, Varuzhan Kochetkova, Alla |
author_facet | Sobolev, Roman Frolova, Yuliya Sarkisyan, Varuzhan Kochetkova, Alla |
author_sort | Sobolev, Roman |
collection | PubMed |
description | One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied from 10 to 50% of the fat phase. The concentration of gelator for which beeswax or wax components (9:1 combination of beeswax and hydrocarbons) were used represented 3% in oleogels. The fatty acid composition of the fat components used, their textural characteristics, and their color were studied. The following physicochemical and rheological properties of margarines were determined: color values, textural and thermal characteristics, and sensory properties. The data obtained were processed using principal component analysis (PCA). Oleogels were characterized by lower textural properties compared to commercial fat (CF), but a lower content of saturated fatty acids. When using oleogels, the color characteristics of the margarines changed insignificantly. A decrease in textural and organoleptic properties was shown when using more than 30% oleogel in the composition of margarines. It was found that an increase in the proportion of oleogel leads to a decrease in the melting enthalpy of margarines. The margarines, depending on the ratio of oleogel in the fat phase, were characterized by a content of saturated fatty acids reduced by 7–35% and increased by a 18–92% level of polyunsaturated fatty acids. Thus, the application of oleogels in margarine technology makes it possible to adjust the fatty acid composition while improving the physicochemical properties. |
format | Online Article Text |
id | pubmed-10530580 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-105305802023-09-28 Waxy Oleogels for Partial Substitution of Solid Fat in Margarines Sobolev, Roman Frolova, Yuliya Sarkisyan, Varuzhan Kochetkova, Alla Gels Article One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied from 10 to 50% of the fat phase. The concentration of gelator for which beeswax or wax components (9:1 combination of beeswax and hydrocarbons) were used represented 3% in oleogels. The fatty acid composition of the fat components used, their textural characteristics, and their color were studied. The following physicochemical and rheological properties of margarines were determined: color values, textural and thermal characteristics, and sensory properties. The data obtained were processed using principal component analysis (PCA). Oleogels were characterized by lower textural properties compared to commercial fat (CF), but a lower content of saturated fatty acids. When using oleogels, the color characteristics of the margarines changed insignificantly. A decrease in textural and organoleptic properties was shown when using more than 30% oleogel in the composition of margarines. It was found that an increase in the proportion of oleogel leads to a decrease in the melting enthalpy of margarines. The margarines, depending on the ratio of oleogel in the fat phase, were characterized by a content of saturated fatty acids reduced by 7–35% and increased by a 18–92% level of polyunsaturated fatty acids. Thus, the application of oleogels in margarine technology makes it possible to adjust the fatty acid composition while improving the physicochemical properties. MDPI 2023-08-24 /pmc/articles/PMC10530580/ /pubmed/37754364 http://dx.doi.org/10.3390/gels9090683 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sobolev, Roman Frolova, Yuliya Sarkisyan, Varuzhan Kochetkova, Alla Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
title | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
title_full | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
title_fullStr | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
title_full_unstemmed | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
title_short | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
title_sort | waxy oleogels for partial substitution of solid fat in margarines |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530580/ https://www.ncbi.nlm.nih.gov/pubmed/37754364 http://dx.doi.org/10.3390/gels9090683 |
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