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Crystallization and Structural Properties of Oleogel-Based Margarine

Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial margarine. The...

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Autores principales: Chai, Xiuhang, Zhang, Yujin, Shi, Yifei, Liu, Yuanfa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787469/
https://www.ncbi.nlm.nih.gov/pubmed/36558086
http://dx.doi.org/10.3390/molecules27248952
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author Chai, Xiuhang
Zhang, Yujin
Shi, Yifei
Liu, Yuanfa
author_facet Chai, Xiuhang
Zhang, Yujin
Shi, Yifei
Liu, Yuanfa
author_sort Chai, Xiuhang
collection PubMed
description Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial margarine. The wax-based margarine was prepared and compared with commercial margarine in texture, rheology, and microscopic morphology. The possibility of preparing margarine at room temperature (non-quenched) was also explored. The results showed that the hardness of oleogel-based margarine increased as the BW concentration increased. Denser droplets and crystal network structure were observed with the increase in BW content. XRD patterns of oleogel-based margarine with different content BW were quite similar and structurally to the β′ form. However, the melting temperature of oleogel-based margarine was over 40 °C at each concentration, which represented a poor mouth-melting characteristic. In addition, the unique, improved physical properties of oleogel-based margarine were obtained with binary mixtures of China lacquer wax (ZLW) and Beeswax (BW), due to the interaction of the ZLW and BW crystal network. The rapid cooling process improved the spreadability of oleogel-based margarine. The margarine prepared by 5% BW50:ZLW50 had similar properties to commercial margarine in texture and melting characteristics (37 °C), which had the potential to replace commercial margarine.
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spelling pubmed-97874692022-12-24 Crystallization and Structural Properties of Oleogel-Based Margarine Chai, Xiuhang Zhang, Yujin Shi, Yifei Liu, Yuanfa Molecules Article Interest in oleogel as a promising alternative to traditional hydrogenated vegetable oil has increasingly grown in recent years due to its low content of saturated fatty acids and zero trans fatty acids. This study aimed to develop wax-based margarine to replace traditional commercial margarine. The wax-based margarine was prepared and compared with commercial margarine in texture, rheology, and microscopic morphology. The possibility of preparing margarine at room temperature (non-quenched) was also explored. The results showed that the hardness of oleogel-based margarine increased as the BW concentration increased. Denser droplets and crystal network structure were observed with the increase in BW content. XRD patterns of oleogel-based margarine with different content BW were quite similar and structurally to the β′ form. However, the melting temperature of oleogel-based margarine was over 40 °C at each concentration, which represented a poor mouth-melting characteristic. In addition, the unique, improved physical properties of oleogel-based margarine were obtained with binary mixtures of China lacquer wax (ZLW) and Beeswax (BW), due to the interaction of the ZLW and BW crystal network. The rapid cooling process improved the spreadability of oleogel-based margarine. The margarine prepared by 5% BW50:ZLW50 had similar properties to commercial margarine in texture and melting characteristics (37 °C), which had the potential to replace commercial margarine. MDPI 2022-12-15 /pmc/articles/PMC9787469/ /pubmed/36558086 http://dx.doi.org/10.3390/molecules27248952 Text en © 2022 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
Chai, Xiuhang
Zhang, Yujin
Shi, Yifei
Liu, Yuanfa
Crystallization and Structural Properties of Oleogel-Based Margarine
title Crystallization and Structural Properties of Oleogel-Based Margarine
title_full Crystallization and Structural Properties of Oleogel-Based Margarine
title_fullStr Crystallization and Structural Properties of Oleogel-Based Margarine
title_full_unstemmed Crystallization and Structural Properties of Oleogel-Based Margarine
title_short Crystallization and Structural Properties of Oleogel-Based Margarine
title_sort crystallization and structural properties of oleogel-based margarine
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787469/
https://www.ncbi.nlm.nih.gov/pubmed/36558086
http://dx.doi.org/10.3390/molecules27248952
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AT shiyifei crystallizationandstructuralpropertiesofoleogelbasedmargarine
AT liuyuanfa crystallizationandstructuralpropertiesofoleogelbasedmargarine