Location: Functional Foods ResearchTitle: Properties of organogels of high stearic soybean oil
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/25/2017
Publication Date: 6/28/2017
Citation: Hwang, H., Gillman, J.D., Singh, M., Moser, J.K., Evangelista, R.L. 2017. Properties of organogels of high stearic soybean oil [abstract]. Institute of Food Technologists.
Technical Abstract: Recently, the U.S. Food and Drug Administration (FDA) announced that food companies have to phase out the use of partially hydrogenated oils containing trans-fats by 2018. The use of high-stearic oils has been recognized as one of the ways to replace trans fats in food. Organogels also have drawn a great interest as alternatives to trans fats. Natural waxes have great potential as organogelators due to the low cost and potential health benefits. However, it is more desirable to use a smaller amount of wax in food products due to the potential undesirable effect of wax on sensory properties. In this study, it was hypothesized that high stearic soybean oil might require a smaller amount of wax than regular soybean oil while giving the required properties such as firmness and spreadability for food products. Oils were extracted from two types of high stearic soybean seeds and one regular soybean seeds with hexane. Sunflower wax was used as the organogelator. Properties of organogels including the firmness and melting behaviors using DSC experiments were examined. The firmness of organogel was measured at two different temperatures, refrigeration (4 °C) and the room temperature and three different wax concentrations were examined. Margarine samples were also prepared from these organogels to examine the feasibility of the practical application of the organogel technology in real food products. All means of data were compared by Tukey-Kramer HSD test with statistical significance at P < 0.05 using the program JMP 9. The firmness of an organogel was increased with increasing the content of stearic acid in oil at 4 °C, but not much at the room temperature. Polar compounds in oil significantly affected the firmness of the organogel. Solid fat contents at different temperatures and the crystal morphology with different oils will be discussed in this presentation.