Modulating edible-oleogels physical and functional characteristics by controlling their microstructure.
Mohsen Ramezani1,2, Laura Salvia-Trujillo1,2, Olga Martín-Belloso1,2
1Department of Food Technology, Engineering and Science. University of Lleida, Av. Alcalde Rovira Roure 191, 25198, Lleida, Spain. mohsen.ramezani@udl.cat.
Food & Function
|December 18, 2023
Summary
This study shows how adding lecithin, hydrogenated lecithin, or water affects glyceryl stearate (GS)-corn oil oleogels. Modifying oleogel composition alters their physical properties like hardness and oil binding capacity.
Area of Science:
- Food science and material science
- Colloid and interface science
Background:
- Glyceryl stearate (GS)-based oleogels are versatile lipid matrices.
- Understanding their microstructure is key to controlling physical properties.
Purpose of the Study:
- To investigate the impact of co-oleogelators (lecithin, hydrogenated lecithin) and water on GS-corn oil oleogels.
- To assess the role of β-carotene (βC) as a crystal modifier.
Main Methods:
- Thermal analysis (crystallization and melting temperatures)
- Microstructural characterization
- Measurement of hardness and oil binding capacity (OBC)
Main Results:
- Lecithin decreased crystallization/melting temperatures, hardness, and OBC; hydrogenated lecithin increased them.
- Water addition enhanced oleogel hardness but increased brittleness.
- β-carotene modulated hardness and OBC differently based on the co-oleogelator and water presence.
Conclusions:
- Oleogel properties are highly tunable through compositional changes.
- Co-oleogelators and water significantly influence GS oleogel microstructure and functionality.
- Findings offer insights for designing GS-based oleogels with specific physical characteristics.
