INVESTIGADORES
CARRIN Maria Elena
congresos y reuniones científicas
Título:
Processing variables influence over characteristics of high oleic sunflower oil - saturated monoglycerides oleogels formulated as margarine substitute
Autor/es:
PALLA, CAMILA; GIACOMOZZI, ANABELLA; MARÍA E. CARRÍN
Lugar:
Ghent
Reunión:
Congreso; 14th Euro Fed Lipid Congress; 2016
Resumen:
In recent years, oleogels have attracted significant attention due to their potential use as trans fat replacements. These systems contain a low concentration of gelator molecules that crystallizes upon cooling to form a thermo reversible and three dimensional network that entraps large volumes of liquid oil. The structure of an oleogel is affected not only by gelator molecule and oil nature, but also by the thermal and mechanical conditions established during its processing. Since edible oils are structured to provide products with specific consistency and firmness, both small deformation rheology studies and large deformation are required for characterization.In the present work, different processing conditions were explored to obtain oleogels from high oleic sunflower oil (HOSO) and Myverol (MV) with the aim to develop a material with similar rheological and textural characteristics to margarine. The influence of the concentration of MV (MV %wt), the preparation temperature (TP), the speed of agitation (SA) and the cooling temperature (TC) was studied on selected responses such as oil binding capacity and the most representative rheological and textural parameters. In order to evaluate the effect of experimental factors on the responses, an incomplete factorial design of four factors with three levels (Box-Behnken) was applied. A fitting model for each response was obtained and a multi-response optimization was made to with the aim of finding the optimal preparation conditions for the oleogels.Among the most important results, the MV %wt and the TC proved to be the most significant factors. When comparing the properties of oleogels obtained by optimization with the commercial margarine, the same hardness value was achieved and the parameters of log G' and log η* models were very closed, whereas the adhesiveness and cohesiveness values were not totally reached. The ability to retain oil of the product of optimization was 98.45%, indicating the formation of a strong gel network. Thus, we can conclude that goal of multi-objective optimization was practically fulfilled. Moreover, the mathematical models obtained for each response represent powerful tools that could be used to create oleogels with tailored functional properties.