Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators

E Keskin Uslu,E Yılmaz

doi:10.3989/gya.1031192

Abstract

The aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators. TF itself created oleogel at a 30% addition level, while HTF, MG and MDG oleogels were prepared at 10% addition levels. Fatty acid composition data showed that the oleogel of HTF (HTFO) was quite similar to those of MG and MDG oleogels. Solid fat content, free fatty acidity and peroxide values were found to be in acceptable ranges for HTFO. Thermal properties, crystal morphology and X-ray diffraction patterns were also evaluated. Rheological analyses indicated that all oleogels had higher storage modulus (G´) than loss modulus (G´´). The time-sweep test showed that after applying higher shear rates, the gels re-formed at rest. Further, all oleogels maintained their gelled consistency until around 54 °C. The results suggest that HTF could be a cheap, efficient, fast melting, safe and readily available organogelator.

Highlights

To fulfill the need for trans-free, low saturated and structured fats for the food industry, research studies on oleogelation technology have been accelerated in the past decade
The results showed that hydrolyzed tallow fat (HTF) could be a very reliable organogelator for commercial applications
tallow fat (TF) could create oleogel at a 30% addition level, at which it can no longer be considered as an oleogel, but rather as an oil-fat blend

Summary

Introduction

To fulfill the need for trans-free, low saturated and structured (plastic consistency) fats for the food industry, research studies on oleogelation technology have been accelerated in the past decade. Oleogel is defined as an oil in continuous liquid phase with macroscopic dimensions that are permanent on a time scale with immobilized networks of self-assembled molecules called organogelators (Co and Marangoni, 2012; Singh et al, 2017; Patel, 2018). With this technology, edible fats with various hardness and melting properties could be produced without trans acid formation or major changes in fatty acids or minor component compositions. New and more convenient (food-grade, cheap, readily available, effective at low concentrations, matching desired physical properties, versatile, and permitted) organogelators for edible applications are currently under investigation (Co and Marangoni, 2012; Patel, 2018)

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Conclusion