Comparison of the ability of rheology and Turbiscan methods for determining gelification times

JUAN MANUEL MONTES DE OCA AVALOS; JAIME A RINCON CARDONA; CRISTIÁN HUCK IRIART; ROBERTO J CANDAL; MARIA LIDIA HERRERA

San Antonio, Texas

Congreso; 105th AOCS Annual Meeting & Expo; 2014

American Oil Chemists' Society

Chemical and epidemiological research has shown that there is a positive relationship between trans fatty acid intake and cholesterol levels. An alternative to eliminate trans fat in foods is formation of hydrogels that contain liquid oils. In this way, food may be formulated with less saturated and trans fats. There are some techniques usually used to determine gelification times. Among them rheology is a classical approach. The aim of the present study was to compare the ability of two methods, rheology and analysis by Turbiscan, for determining gelification times. Emulsions were formulated with 10 wt.% sunflower oil, 0.5, 2.0 or 5.0 wt.% sodium caseinate, and 0, 5, 10, 15, 20, or 30 wt.% sucrose. Gels were prepared from emulsions lowering the pH with Glucono Delta Lactone acid. Two different ratios protein/acid were used. They were 5:1 and 5:2. Although values calculated from both methods had significant differences for some of the conditions, tendencies were similar. Gelification times diminished with protein and acid concentration. Addition of sucrose had no effect on gelification times.