Ultra-Long-Chain Sorbitol Esters Tailoring Thermo-Responsive Rheological Properties of Oleogels

Area of Science:

• Food Science
• Materials Science
• Organic Chemistry

Background:

• Oleogels aim to mimic saturated fat properties for physical stability and sensory acceptance.
• Multicomponent oleogels are promising due to varied structuring and melting temperatures of oleogelators.

Purpose of the Study:

• To create ultra-long-chain sorbitan esters (SB) for structuring sunflower oil.
• To modulate the rheological behavior of oleogels in response to temperature changes.

Main Methods:

• Enzymatic transesterification of sorbitol and fully hydrogenated crambe oil (FHCO) in ethanol.
• Characterization of SB oleogels using temperature-dependent rheological analyses and thermal properties.

Main Results:

• SB oleogels showed higher gel strength at 5 °C, while FHCO oleogels were stiffer at 25 °C, indicating gradual SB melting.
• Oleogelation effectively inhibited hydroperoxide formation in sunflower oil over 30 days.
• Rheological analyses confirmed temperature-responsive behavior of SB oleogels.

Conclusions:

• Ultra-long-chain sorbitan esters show potential for creating healthier, more stable high-lipid food products.
• The developed multicomponent oleogels offer tunable thermoresponsiveness for improved physical stability and desirable texture.
• These oleogels can replicate saturated fat characteristics for applications in food products.