RHEOLOGICAL AND TEXTURAL PROPERTIES OF OLEOGELS BASED ON HIGH OLEIC SUNFLOWER OIL AND A COMMERCIAL EMULSIFIER MIXTURE

PALLA, CAMILA; CARRIN, MARIA ELENA; GENOVESE, DIEGO

Concordia

Congreso; International Conference on Food Innovation 2014; 2014

Universidad Nacional de Entre Ríos (UNER) (Argentina), la Universidad Politécnica de Valencia (UPV) (España) y el Instituto Universitario de Ingeniería de Alimentos para el Desarrollo (España)

The aim of this work was to produce and characterize oleogels obtained from high oleic sunflower oil and a commercial emulsifier mixture (CEM) mainly composed of monoglycerides from palmitic and stearic acids.The effects of CEM content (6, 8 and 10%) on oil binding capacity and rheological and textural properties were evaluated. All the properties showed dependence on the amount of CEM present in oleogels. As the structurant agent level increased, oil binding capacity was enhanced. The values of the elastic modulus (G´) and the viscous modulus (G´´) increased as the percentage of CEM was raised. Likewise, all the textural parameters increased, with the exception of cohesiveness. These results seek to provide knowledge about the behavior of oleogels, which could be used as healthy food products instead of fats with high content of saturated and/or trans fatty acids.