Abstract
Oleogelation has recently received a great deal of attention in the food industry as a novel alternative technology that physically converts liquid oil into semi-solid gel. Since the functional characteristics of oleogels are dependent on the gelators or bioactive compounds incorporated, this study was undertaken to evaluate the rheological properties and oxidative stability of candelilla wax oleogels fortified with glycerol monostearate (GMS) and β-carotene, and also to investigate their applications to muffin as a shortening replacer. The interaction between candelilla wax and GMS contributed to strengthening the oleogel structure. The oleogels with β-carotene showed the lowest peroxide values than the other samples. The muffins prepared with oleogels for shortening had greater specific gravity and harder texture, but there was no significant difference in the specific volume between the shortening and oleogel samples with GMS. In addition, muffins with β-carotene oleogels showed the highest oxidative stability. Therefore, this study indicated that the incorporation of β-carotene and GMS in oleogels positively affected the storage stability of muffin.
Highlights
Barroso et al [12] examined the combination effects of glycerol monostearate (GMS) with berry wax or sunflower wax on oxidative stability and rheological properties of oleogels, and Choi et al [13] reported that the oleogels prepared by the mixed blends of candelilla wax and GMS had lower melting points, which implied a eutectic behavior by showing increases in hardness and viscoelasticity
The oleogel samples containing GMS exhibited significantly higher hardness (p < 0.05) than the other samples without GMS, indicating that the interaction between candelilla wax and GMS might contribute to reinforcing the oleogel structure
This tendency was consistent with the result of Choi et al [13], who suggested that a combination of candelilla wax and GMS (3:1) increased the oleogel strength
Summary
It is generally recognized that the solubility balance of hydrophobic and hydrophilic fraction of gelators, such as glycerol monostearate (GMS), sorbitan and monoacylglycerol, contributes to the structural arrangements and the formation of different three-dimensional crystal networks that stabilize the gel [10]. Out of these gelators, GMS is a hydrophobic, non-ionic, Academic Editor: Thomas A.
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