Production of a spreadable emulsion gel using flaxseed oil in a matrix of hydrocolloids

Abstract

In this study, different combinations of hydrocolloids were used to produce a low-oil spreadable emulsion gel using flaxseed oil. The effect of different levels of locust bean gum (0%–0.25%), κ-carrageenan (0%–2%), xanthan gum (0%–3.5%), and maltodextrin (0%–20%) on the sensory attributes of the product and instrumental hardness was investigated using response surface methodology. Optimization of the formulation by Design Expert software introduced formulations with high spreadability acceptance, desirable sensory properties, and acceptable instrumental hardness. The optimized formulation contained 0.09% locust bean gum, 1.95% carrageenan, 0.8% xanthan gum, and 10% maltodextrin mixed into an emulsion gel containing 19% flaxseed oil. The resultant emulsion gel was shear-thinning and had G′ value greater than G″ at all tested frequency ranges. This new product could be a healthy alternative for spreadable fat, margarine, and butter as it contains ω-3 essential fatty acids and low levels of saturated and total fat content. Practical applications Due to the rise in diseases associated with high fat intake, attempts are made to introduce new products with low fat content containing zero trans and low amounts of saturated fatty acids. However, lowering the fat content causes some textural and organoleptic problems. Gelling low-fat emulsions with the help of hydrocolloids to produce emulsion gels is a promising process to obtain more healthful foods. In this study, by using flaxseed oil as an oil phase and rich source of ω-3 fatty acids, new spreadable emulsion gel was produced. This product could be a healthy alternative for spreadable fats, margarines, and butters.