INSTITUTO DE QUIMICA, FISICA DE LOS MATERIALES, MEDIOAMBIENTE Y ENERGIA
Unidad Ejecutora - UE
congresos y reuniones científicas
Structuring food with sodium caseinate/sunflower oil gels
MARIA L HERRERA; CRISTIAN HUCK IRIART; ROBERTO J CANDAL
Congreso; 104th AOCS Annual Meeting & Expo; 2013
American Oil Chemists' Society
Present regulations in United States, Europe, in MERCOSUR, and other regions and the scientific evidences related to the effect of trans and saturated fats in human health have forced food industries to reformulate the existing products. Nowadays new fats from different origin are being incorporated in foods. These new products include oils containing a high proportion of unsaturated fatty acids. Structuring liquid oils has become an active area of research in the past decade, mainly due to pressures to reduce saturated fat intake and eliminate trans fats from our diets. However, replacing hard fats with liquid oil can lead to major changes in the quality of food products. Recent strategies to impart solid-fat functionality to liquid oils include gelification of protein emulsions. The aim of this work was to study the effect of sucrose addition on physical properties of acidified sodium caseinate/sunflower oil gels. Gels were prepared from sodium caseinate emulsions with the following composition: 5 wt.% sodium caseinate, 10 wt.% sunflower oil, and 0, 5, 10, 15, 20, and 30 wt.% of sucrose. Emulsions were acidified with glucono-delta-lactone (GDL) acid added in a ratio of GDL/protein 1:5 (1 g of protein and 0.2 g of GDL). Particle size of emulsions was studied by dynamic light scattering. Formation of gels was followed by Turbiscan and nuclear magnetic resonance. Gel structure was described by confocal laser scanning microscopy. Addition of sucrose cause reduction in average particle size in the emulsions, delayed gelification kinetics, and gave gels with a more uniform structure.