Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl
Mohammad Hossein Naeli1, Jafar M Milani1, Jamshid Farmani1
1Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, P.O. Box: 578, Sari 4818166996, Iran.
Abstract:
Oleogels,gels in which the continuous liquid phase is oil, have been suggested as promising low-saturated alternatives to the conventional shortenings. In this study, we aimed to develop and optimize low saturated oleogel shortenings using ethylcellulose or ethylcellulose/hydroxypropyl methylcellulose biopolymers (as oleogelators), sunflower oil (as the base oil), and palm stearin (as the source of saturated fatty acids). Using the response surface-d-optimal method, oleogel formulations containing saturated fatty acids as low as 15.19 % could be developed. As compared to the commercial shortening samples, oleogel shortenings had much lower saturation levels (15.19-17.02 vs 47.87-58.65 %) but a comparable melting point, firmness, and rheological properties. However, oleogel samples had lower solid fat content and induction period of oxidation than commercial ones. Oleogel made using ethylcellulose/hydroxypropyl methylcellulose biopolymers contained lower saturation level, solid fat content, induction period of oxidation, and firmness but a higher melting point, as compared to that made using ethylcellulose.
