Structure and physical properties of oleogels containing peanut oil and saturated fatty alcohols

European Journal of Lipid Science and Technology

Volumn 119, Issue 5, 2017, Pages

  Valoppi, Fabio ^a   Calligaris, Sonia ^b   Marangoni, Alejandro G ^c  

^a CNR   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

^c UNIVERSITY OF GUELPH   (Canada)

Author keywords

Back extrusion firmness; Microstructure; Oil release; Oleogel; Saturated even fatty alcohols

Indexed keywords

EID: 84999791805     PISSN: 14387697     EISSN: 14389312     Source Type: Journal    
DOI: 10.1002/ejlt.201600252     Document Type: Article

References (24)

1. Azais-Braesco, V., Brighenti, F., Paoletti, R., Peracino, A., et al., Healthy food and healthy choices: A new European profile approach. Atheroscler. Suppl. 2009, 10, 11.
2. Co, E. D., Marangoni, A. G., Organogels: An alternative edible oil-Structuring method. J. Am. Oil Chem. Soc. 2012, 89, 749–780.
3. Rogers, M. A., Wright, A. J., Marangoni, A. G., Oil organogels: The fat of the future? Soft Matter. 2009, 5, 1594.
4. Lopez-Martinez, A., Charo-Alonso, M. A., Marangoni, A. G., Toro-Vazquez, J. F., Monoglyceride organogels developed in vegetable oil with and without ethylcellulose. Food Res. Int. 2015, 72, 37–46.
5. Da Pieve, S., Calligaris, S., Co, E., Nicoli, M. C., et al., Shear nanostructuring of monoglyceride organogels. Food Biophys. 2010, 5, 211–217.
6. Wang, F. C., Gravelle, A. J., Blake, A. I., Marangoni, A. G., Novel trans fat replacement strategies. Curr. Opin. Food Sci. 2016, 7, 27–34.
7. Patel, A. R., Dewettinck, K., Edible oil structuring: An overview and recent updates. Food Funct. 2016, 7, 20–29.
8. Blake, A. I., Co, E. D., Marangoni, A. G., Structure and physical properties of plant wax crystal networks and their relationship to oil binding capacity. J. Am. Oil Chem. Soc 2014, 91, 885–903.
9. Pernetti, M., van Malssen, K., Kalnin, D., Flöter, E., Structuring edible oil with lecithin and sorbitan tri-stearate. Food Hydrocolloid 2007, 21, 855–861.
10. Rogers, M. A., Wright, A. J., Marangoni, A. G., Crystalline stability of self-assembled fibrillar networks of 12-hydroxystearic acid in edible oils. Food Res. Int. 2008, 41, 1026–1034.
11. Bot, A., Agterof, W. G. M., Structuring of edible oils by mixtures of gamma-oryzanol with beta-sitosterol or related phytosterols. J. Am. Oil Chem. Soc. 2006, 83, 513–521.
12. Daniel, J., Rajasekharan, R., Organogelation of plant oils and hydrocarbons by long-chain saturated FA, fatty alcohols, wax esters, and dicarboxylic acids. J. Am. Oil Chem. Soc. 2003, 80, 417–421.
13. Valoppi, F., Calligaris, S., Marangoni, A. G., Phase transition and polymorphic behavior of binary systems containing fatty alcohols and peanut oil. Cryst. Growth Des. 2016, 16, 4209–4215.
14. Schaink, H. M., van Malssen, K. F., Morgado-Alves, S., Kalnin, D., et al., Crystal network for edible oil organogels: Possibilities and limitations of the fatty acid and fatty alcohol systems. Food Res. Int. 2007, 40, 1185–1193.
15. Gandolfo, F. G., Bot, A., Flöter, E., Structuring of edible oils by long-chain FA, fatty alcohols, and their mixtures. J. Am. Oil Chem. Soc. 2004, 81, 1–6.
16. Gandolfo, F. G., Bot, A., Flöter, E., Phase diagram of mixtures of stearic acid and stearyl alcohol. Thermochim. Acta. 2003, 404, 9–17.
17. Blach, C., Gravelle, A. J., Peyronel, F., Weiss, J., Barbut, S., et al., Revisiting the crystallization behavior of stearyl alcohol:stearic acid (SO:SA) mixtures in edible oil. RSC Adv. 2016, 6, 81151–81163.
18. Gravelle, A. J., Barbut, S., Quinton, M., Marangoni, A. G., Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogels. J. Food Eng. 2014, 143, 114–122.
19. Blake, A. I., Marangoni, A. G., Plant wax crystals display platelet-like morphology. Food Struct. 2015, 3, 30–34.
20. Rogers, M. A., Wright, A. J., Marangoni, A. G., Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels. Curr. Opin. Colloid Interface Sci. 2009, 14, 33–42.
21. Ojijo, N. K. O., Kesselman, E., Shuster, V., Eichler, S., et al., Changesinmicrostructural, thermal, and rheological properties of olive oil/monoglyceride networks during storage. Food Res. Int. 2004, 37, 385–393.
22. Blake, A. I., Marangoni, A. G., The use of cooling rate to engineer the microstructure and oil binding capacity of wax crystal networks. Food Biophys. 2015, 1–10.
23. Sato, K., Bayes-Garcia, L., Calvet, T., Cuevas-Diarte, M. A., et al., External factors affecting polymorphic crystallization of lipids. Eur. J. Lipid Sci. Tech. 2013, 115, 1224–1238.
24. Garti, N., Sato, K., Fat Crystal Networks in Crystallization Processes in Fat and Lipid Systems. Marcel Dekker, Inc, New York 2001. pp. 289–328.