Oleogels of virgin olive oil with carnauba wax and monoglyceride as spreadable products

E Yılmaz,M ÖǧüTcü

doi:10.3989/gya.0349141

Abstract

The oleogels of virgin olive oil with carnauba wax and monoglyceride were prepared to determine the most suitable spreadable product. The oil binding capacities of monoglyceride oleogels were higher than those of the carnauba wax oleogels. There was no true crystalline structure with carnauba wax at 3%. Although the highest solid fat content was in the 10% monoglyceride oleogel (9.38%), it was 12.15% in the commercial breakfast margarine at 20 °C. The peak melting temperature of the margarine was 47.11 °C, and among all oleogels, monoglyceride oleogel at 7% addition had the closest value (48.70 °C). The melting enthalpies of the oleogels ranged from 1.25 to 103.97 J·g −1 , while it was 94.19 J·g −1 for the margarine sample. The firmness and stickiness values were usually lower in the oleogel samples than those of the margarine sample. There was no significant change in the texture parameters during storage, indicating good structural stability. The polarized light microscopy pictures revealed rod-like crystals for carnauba wax and rosette-like aggregates for monoglyceride oleogels. X-ray diffraction patterns of the samples have revealed a β´-type polymorphic structure for the oleogels. These oleogels can be used in a spreadable, breakfast margarin-like product to promote new consumption habits for this healthy oil.

Highlights

Organogels are three-dimensional, self-standing, thermo-reversible, anhydrous, viscoelastic gels created by adding small molecular weight organogelators and/or polymeric gelators, which can self-assemble themselves into gel networks via noncovalent interactions, into an organic phase and mixing and sometimes heating and cooling to entrap the liquid phase
The oil binding capacities (OBC) of the oleogels were measured by centrifugating (9167 g for 15 min) a known amount of sample, draining the liquid oil out, and calculating according to the equation given in Ögütcü and Yılmaz (2014)
There were no big differences for the crystal formation time (CFT) at 7 and 10% levels of carnauba wax (CW) and MG oleogels

Summary

Introduction

Organogels are three-dimensional, self-standing, thermo-reversible, anhydrous, viscoelastic gels created by adding small molecular weight organogelators and/or polymeric gelators, which can self-assemble themselves into gel networks via noncovalent interactions, into an organic phase and mixing and sometimes heating and cooling to entrap the liquid phase. Various edible liquid oils and organogelator molecules have been used to prepare oleogels for different purposes (Co and Marangoni, 2012; Stortz et al, 2012). Organogelators for oleogel production must be at least safe, edible, efficient, common and cheap (Co and Marangoni, 2012; Patel et al, 2013; Toro-Vasquez et al, 2013; Patel et al, 2014). In a more recent study (Lupi et al, 2012), olive oil organogels with mono/diglycerides and Myverol at different concentartions were compared. (Lupi et al, 2013b), an organogel based on olive oil-policosanol was developed for the delivery of ferulic acid as the active agent. In vitro digestion tests have proven the good delivery and release ability of the gel

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Conclusion