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Oleogels from sodium stearoyl lactylate-based lamellar crystals: Structural characterization and bread application
Zong Meng1, Ying Guo2, Yong Wang3
1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 100048, People's Republic of China; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
Sodium stearoyl lactylate (SSL) effectively structures sunflower oil oleogels. Higher SSL concentrations create denser networks, improving oil retention and mechanical strength, mimicking triacylglycerol functionality.
Area of Science:
- Food Science
- Materials Science
Background:
- Oleogels offer a structured liquid oil system.
- Sodium stearoyl lactylate (SSL) is explored as a novel oleogelator.
Purpose of the Study:
- To investigate SSL's efficacy in structuring sunflower oil oleogels.
- To characterize the physical and microstructural properties of SSL-based oleogels.
Main Methods:
- Oleogels were prepared with varying SSL concentrations (7-13%).
- Techniques included polarizing light microscopy (PLM), X-ray diffraction (XRD), rheology, differential scanning calorimetry (DSC), and Fourier transform infrared spectroscopy (FTIR).
- Physical properties like solid fat content (SFC) and oil bonding capability (OBC) were assessed.
Main Results:
- Increased SSL concentration led to denser crystalline networks.
- Higher SSL content enhanced mechanical strength and oil phase retention.
- Surface interactions (van der Waals, electrostatic repulsion) formed space-spanning networks.
Conclusions:
- SSL effectively structures oleogels, providing tunable physical properties.
- The crystalline network formed by SSL mimics that of triacylglycerols.
- SSL is a promising gelling agent for oleogel applications.
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