Location: Functional Foods ResearchTitle: Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat
|KIM, MINHYO - Sejong University|
|JEONG, SUNGMIN - Sejong University|
|LEE, SUYONG - Sejong University|
Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/12/2021
Publication Date: 12/15/2021
Citation: Kim, M., Hwang, H., Jeong, S., Lee, S. 2021. Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat. LWT - Food Science and Technology. 155. Article e112972. https://doi.org/10.1016/j.lwt.2021.112972.
Interpretive Summary: The excessive intake of solid fat high in saturated fatty acids is associated with chronic diseases such as obesity, diabetes, and cardiovascular disease. Oleogels are the solid-like gels comprised of more than 90% vegetable oil and can replace solid fat in foods. Although research on the application of oleogels have been actively conducted over the past few years, properties of oleogels should be further improved for the practical application. Recently, several research groups have found that mixtures of gelators can impart improved properties to oleogels compared to a single gelator. As an example, oleogels with mixtures of candelilla wax and glyceryl monostearate had much improved hardness and lower melting point compared to that with a single component. In this study, canola oil oleogels prepared with blends of candelilla wax and glyceryl monostearate at different ratios were examined as replacements of conventional shortening in filling creams. Filling creams made with oleogels were evaluated for their physical properties such as hardness, melting point, 3D structure, density, color, and void areas. The blending ratio of 60:40 candelilla wax:glyceryl monostearate generated oleogels with the highest hardness and the lowest melting temperature, which are desirable properties for the practical application. New filling creams made with this oleogel in place of shortening had textural properties similar to those with shortening. The level of saturated fatty acids in the filling creams was distinctly reduced from 36.17% to 10.30% by replacing shortening with oleogel. The results obtained in this study provide information on healthier and higher quality food products with the use of oleogels with binary blends of oleogelators.
Technical Abstract: The binary blends of candelilla wax (CDW) and glycerol monostearate (GMS) at varying ratios were utilized to prepare canola oil oleogels whose feasibility as a shortening replacer in filling creams was evaluated. The blending ratio of 60:40 (CDW-60:GMS-40) generated oleogels with the highest hardness and the lowest melting temperature. The replacement of shortening with CDW-60:GMS-40 oleogel produced filling creams with textural properties similar to those of the shortening one. These textural properties could alleviate the oil separation from the filling creams. The level of saturated fatty acids in the filling creams prepared with oleogels was distinctly reduced from 36.17% to 10.30%. The tomographic analysis demonstrated that the filling creams prepared with 100% GMS oleogel (CDW-0:GMS-100) exhibited a better aerated structure than those with CDW-60:GMS-40 oleogel, implying that the proportions of GMS in the oleogels positively contributed to the aerated structure of the filling creams. The morphological properties of the filling creams were linearly correlated with the specific gravity (Pearson correlation coefficients >0.98) and seemed to be affected primarily by the level of saturated fatty acids (specifically, stearic and palmitic acids) of the oleogels.