EFFECT OF THE PREPARATION CONDITIONS ON THE RHEOLOGICAL AND TEXTURAL PROPERTIES OF MONOGLYCERIDE OLEOGELS

GIACOMOZZI, ANABELLA; CARRÍN, MARIA ELENA; PALLA, CAMILA

Rosario, Argentina

Congreso; World Congress on Oils & Fats; 2015

ASAGA

Oleogels of Myverol (MV) and different vegetable oils were prepared in order to obtain products with similar behavior to margarines. The influence of several variables of gel preparation on oil binding capacity (OBC), rheological and textural properties of obtained oleogels was investigated. The rheological properties were affected by the MV concentration as well as by the preparation and cooling temperatures. Regarding textural properties, both fracturability and hardness exhibited an increment when higher MV concentrations were used. However, a preparation temperature higher than 70 °C and a cooling temperature lower than ambient produce a decrease in textural parameters values. OBC was greatly affected by MV concentration, cooling temperature and vegetable oil type; the high oleic sunflower oil showed the highest value. The stirring time did not affect any of the studied oleogels properties, while the stirring speed did have some influence on textural parameters.