Abstract
The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R2 ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s−1, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β′ + β form crystals with a predominance of the β′ form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.
Highlights
Organogelation is a new way to structure liquid oil, by dissolving organogelators that could impart solid-like functional characteristics in an oil phase [1]
Extreme vertices mixture design was successfully utilized to optimize the composition of palm olein (PO)-based organogels using mixed organogelators to achieve desired mechanical properties for spreads
The optimum proportions obtained was 8% soy lecithin (SL), 22% glyceryl monostearate (GMS), 28% water, and 42% PO (w/w), which produced an organogel with high oil binding capacity (OBC), strong gel network, and mechanical properties comparable to the commercial spread
Summary
Organogelation is a new way to structure liquid oil, by dissolving organogelators that could impart solid-like functional characteristics in an oil phase [1]. The formed organogels are thermodynamically stable, viscoelastic, and biocompatible [2]. They have a semi-solid structure that consists of three-dimensional networks formed by self-assembly of organogelators molecules to immobilize the continuous phase (edible oil). With edible oils as the main component, organogels have attracted interest from the food industry for replacing unhealthy partially hydrogenated fats. The organogel fat replacer needs to possess similar characteristics to the partially hydrogenated fats. A number of studies have been conducted on organogels toward food, cosmetic, and pharmaceutical applications in recent years [3]. The large number of identified organogelators can be categorized into polymeric and low molecular weight organogelators (LMWOs)
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