Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils

Primer Autor
Franco, Daniel
Co-autores
Morales, Eduardo
Iturra, Nicole
Contardo, Ingrid
Quilaqueo, Marcela
Título
Fat replacers based on oleogelation of beeswax/shellac wax and healthy vegetable oils
Editorial
ELSEVIER
Revista
LWT-FOOD SCIENCE AND TECHNOLOGY
Lenguaje
en
Resumen
Oleogels based on the combination of oleogelators and vegetable oils are a fat substitute alternative to obtain commercial fats (CF) with reduced saturated fatty acids (SFA), high polyunsaturated fatty acids (PUFA), and without trans fats (TFA). This study evaluated oleogelation to develop beeswax/shellac wax (BW/SW) with linseed (LO) and canola (CO) oil-based oleogels with a solid gel-like texture and high PUFA. The oleogelation conditions were optimized, and then oleogels were characterized. The optimal conditions were: oleogelator percentage of 10% (w/w), BW/SW ratio of 70/30 (%w/w), heating time of 30min, and heating temperature of 92 and 100 degrees C for BW/SW-LO and BW/SW-CO oleogels, respectively. The BW/SW-LO and BW/SW-CO oleogels presented firmness values of 423.6 +/- 2.81 and 288 +/- 2.99g, respectively, with a solid-like rheological behavior comparable to gel. Also, oleogels showed a lower SFA content (12.5 and 9.35%, respectively) than CF (35.9%), and no TFA was produced during oleogelation. The BW/SW-LO oleogel presented a higher PUFA content (68.4%) than the BW/SW-CO oleogel (29.1%). In addition, the oleogels showed peroxide values during storage below the maximum acceptable limit for edible fats and oils. Therefore, oleogels with a healthy fatty acid profile and low lipid oxidation are excellent alternatives to replace CF, offering promising food applications.
Fecha Publicación
2023
Tipo de Recurso
artículo original
doi
10.1016/j.lwt.2023.115144
Formato Recurso
PDF
Palabras Claves
Oleogels
Beeswax/shellac wax
Vegetable oils
Firmness
Oxidative stability
Fat replacers
Ubicación del archivo
http://dx.doi.org/10.1016/j.lwt.2023.115144
Categoría OCDE
Ciencia y tecnología de los alimentos
Materias
oleogeles
Cera de abejas/cera de goma laca
Aceites vegetales
Firmeza
Estabilidad oxidativa
sustitutos de grasas
Identificador del recurso (Mandatado-único)
artículo original
Versión del recurso (Recomendado-único)
versión publicada
License
CC BY-NC-ND 4.0
Condición de la licencia (Recomendado-repetible)
CC BY-NC-ND 4.0
Derechos de acceso
acceso abierto
Access Rights
acceso abierto
Id de Web of Science
WOS:001097323100001
ISSN
0023-6438
Tipo de ruta
Verde# dorado
Categoría WOS
Ciencia y tecnología de los alimentos
Referencia del Financiador (Mandatado si es aplicable-repetible)
ANID-FONDECYT 1200942
ANID FONDECYT 1200942
Colecciones
Colección Publicaciones Científicas
Colección ANID
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