Abstract
This study aimed to investigate the use of olive-based emulsifier (OBE), as an oleogelator, in the production of olive oil oleogels and to determine some physical and chemical properties of oleogels. For this purpose, olive oil was mixed with a different ratio of OBE (0.5%–10% wt/wt), and analyses of minimum gelation concentration, gelation time, oil-binding capacity, and stability of oleogels were undertaken. In addition, free fatty acid, peroxide value, color analysis, and textural properties of oleogels were investigated during the storage period (90 days). According to the results, the minimum gelation concentration of OBE was found as 4%. The gelation time decreased with increased OBE content, and it was found 5 min 42 s at 10% concentration. Furthermore, oil-binding capacity and stability increased in parallel to OBE concentration. According to rheological analysis, oleogels have elastic-dominant behavior, and gel point (Tg) of the oleogels was founded around 40°C. In color analysis, greenery, yellowness, and brightness decreased with increasing OBE concentration, resulting in opaque oleogels. Free fatty acid and peroxide value analyses demonstrated the suitability of the produced oleogels for storage. In brief, oleogels containing OBE can be successfully used in the food industry with their favorable physical, chemical, and textural properties. Practical applications Oleogelation has been actively explored as an emerging technology geared towards the development of healthier lipid-based food products to modify lifestyle and prevent diet-induced diseases such as obesity and cardiovascular diseases. Olive-based emulsifier (OBE) is food grade plant material, low cost and, white flake at 70°C, so it can be used in foods like margarine. It consists of sorbitan olivate and cetearyl olivate derived from olive oil. Hence, the objective of this study is to evaluate the textural, rheological and structural properties of oleogels prepared with OBE.
Published Version
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