Characterization of Hazelnut Oil Oleogels Prepared with Sunflower and Carnauba Waxes

International Journal of Food Properties

Volumn 18, Issue 8, 2015, Pages 1741-1755

  Öʇütcü, Mustafa ^a   Yilmaz, Emin ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Carnauba wax; Hazelnut oil; Oleogel; Storage; Sunflower wax; X ray diffraction

Indexed keywords

CRYSTALS; ENERGY STORAGE; FOOD STORAGE; MELTING; WAXES; X RAY DIFFRACTION;

CARNAUBA WAX; CRYSTAL FORMATION; HAZELNUT OIL; NEEDLE LIKE CRYSTAL; OLEOGEL; POLYMORPHIC STRUCTURE; SUNFLOWER WAXES; X-RAY DIFFRACTION MEASUREMENTS;

SUNFLOWER OIL;

CORYLUS; HELIANTHUS;

EID: 84929206822     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.933352     Document Type: Article

References (20)

1. O'Brien, R.D. Fats and Oils: Formulating and Processing for Applications. CRC Press: New York, NY, 2004.
2. Co, E.D.; Marangoni, A.G. Organogels: An alternative edible oil-structuring method. Journal of the American Oil Chemists' Society 2012, 89, 749-780.
3. Pernetti, M.; van Malssen, K.F.; Flöter, E.; Bot, A. Structuring of edible oils by alternatives to crystalline fat. Current Opinion in Colloid and Interface Science 2007, 12, 221-231.
4. Stortz, T.A.; Zetzl, A.K.; Barbut, S.; Cattaruzza, A.; Marangoni, A.G. Edible oleogels in food products to help maximize health benefits and improve nutritional profiles. Lipid Technology 2012, 24 (7), 151-154.
5. Bot, A.; Veldhuizen, Y.S.J.; den Adel, R.; Roijers, E.C. Non-TAG structuring of edible oils and emulsions. Food Hydrocolloids 2009, 23, 1184-1189.
6. Marangoni, A.; Garti, N. Food oil gels: New strategies for structuring edible oils. INFORM 2011, 22 (5), 317-320.
7. Dassanayake, L.S.K.; Kodali, D.R.; Ueno, S.; Sato, K. Physical properties of rice bran wax in bulk and organogels. Journal of the American Oil Chemists' Society 2009, 86, 1163-1173.
8. Hwang, H.S.; Kim, S.; Singh, M.; Winkler-Moser, J.K.; Liu, S.X. Organogel formation of soybean oil with waxes. Journal of the American Oil Chemists' Society 2012, 89 (4), 639-647.
9. Da Pieve, S.; Calligaris, S.; Co, E.; Nicoli, M.C.; Marangoni, A.G. Shear nanostructuring of monoglyceride organogels. Food Biophysics 2010, 5, 211-217.
10. ISO. Animal and vegetable fats and oils - Determination of solid fat content by pulsed NMR-Part 2: Indirect method. ISO/TC 34/SC 11, On-line version, 2008.
11. Pomeranz, Y.; Meloan, C.N. Food Analysis: Theory and Practice. Chapman & Hall Pub. Inc.: New York, NY, 1994.
12. Moskowitz, H.R. Food Texture - Instrumental and Sensory Measurements. Marcel Dekker: New York, NY, 1987.
13. Toro-Vazquez, J.F.; Morales-Rueda, J.A.; Dibildox-Alvarado, E.; Charó-Alonso, M.; Alonzo-Macias, M.; González-Chávez, M.M. Thermal and textural properties of organogels developed by candelilla wax in safflower oil. Journal of the American Oil Chemists' Society 2007, 84, 989-1000.
14. th Ed; AOCS Press: Champaign, IL, 1997.
15. Minitab. Minitab 16.1.1 Statistical Software. Minitab, Inc., State College, PA, USA, 2010.
16. Glibowski, P.; Zarzycki, P.; Krzepkowska, M. The rheological and instrumental textural properties of selected table fats. International Journal of Food Properties 2008, 11, 678-686.
17. Mousazadeh, M.; Mousavi, M.; Emam-Djomeh, Z.; Hadinezhad, M.; Gharibzahedi, S.M.T. Formulation optimization of pistachio oil spreads by characterization of the instrumental textural attributes. International Journal of Food Properties 2014, 17, 1355-1368.
18. Hwang, H.S.; Singh, M.; Bakota, E.L.; Winkler-Moser, J.K.; Kim, S. Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists' Society 2013, 90, 1705-1712.
19. Alasalvar, C.; Amaral, J.S.; Shahidi, F. Functional lipid characteristics of Turkish tombul hazelnut (Corylus avellana L.). Journal of Agricultural and Food Chemistry 2006, 54, 10177-10183.
20. Stathopoulos, C.E.; Chockchaisawasdee, S.; Doyle, J.; O'Kennedy, B.T.; Mounsey, J.S. Effect of mineral fortification on textural and oxidative stability of reduced-fat spreads. International Journal of Food Properties 2009, 12, 368-378.