TY - GEN
T1 - (ABSTRACT) Wax oleogel: Prospecct of a healthy saturated fat substitute
AU - Silva, Roberta C
AU - Johnson, Breonna
AU - Colleran, Heather
AU - Ibrahim, Salam
AU - Claro Da Silva, Roberta
PY - 2019
Y1 - 2019
N2 - SERMACS 1379Wax oleogel: Prospect of a healthy saturated fat substituteRoberta C. Silva, [email protected], Breonna D. Johnson, Heather Colleran, Salam Ibrahim. Family and Consumer Sciences, North Carolina A&T State University, Greensboro, North Carolina, United StatesOleogelation is a novel and effective technology to structure liquid oil into semisolid fat. Oleogel, an organic system comprised of oil trapped in a three-dimensional network formed by a structuring agent, presents itself as a promising solution to substitute saturated fat. Among several studied structuring agents, waxes appear to be the most promising. The objective of this study was to find the best ratio of oil/wax as stable oleogels to replace saturated fats in food products Five vegetable oils (sunflower, safflower, flaxseed, avocado, and grapeseed) were structured with three waxes (candelilla, carnauba, and rice bran). The addition of each structurant was defined in preliminary studies. For each wax two different proportions were tested, 3 and 6% for candelilla and rice bran wax, and 4 and 8% for carnauba wax. The stability of oleogel was analyzed by its oil binding capacity (OBC), visualization evaluation and peroxide value under two different temperatures (room and 35 C) at two different times (day 1 and day 7). The fatty acid composition of the oils was analyzed by gas chromatography. Among the waxes, candelilla wax structured all the oils for both amounts (3 and 6%), producing an oleogel with higher stability even at higher temperatures and after seven days. Although the rice bran wax had structured the oils for both amounts (3 and 6%), the rice bran oleogels were not stable on the first day for both conditions (room and 35C) and showed the lowest OBC for all oils. OBC was dependent on oil composition. The oleogel structured with carnauba wax was stable only with 8% of addition, under both conditions by seven days into the experiment. The results of this study thus demonstrated that that oleogelation is a viable method for producing stable lipids that can be used as a saturated fat substitute.Vegetable oils structured with 4% of carnauba wax in the first day of storage at room temperature.
AB - SERMACS 1379Wax oleogel: Prospect of a healthy saturated fat substituteRoberta C. Silva, [email protected], Breonna D. Johnson, Heather Colleran, Salam Ibrahim. Family and Consumer Sciences, North Carolina A&T State University, Greensboro, North Carolina, United StatesOleogelation is a novel and effective technology to structure liquid oil into semisolid fat. Oleogel, an organic system comprised of oil trapped in a three-dimensional network formed by a structuring agent, presents itself as a promising solution to substitute saturated fat. Among several studied structuring agents, waxes appear to be the most promising. The objective of this study was to find the best ratio of oil/wax as stable oleogels to replace saturated fats in food products Five vegetable oils (sunflower, safflower, flaxseed, avocado, and grapeseed) were structured with three waxes (candelilla, carnauba, and rice bran). The addition of each structurant was defined in preliminary studies. For each wax two different proportions were tested, 3 and 6% for candelilla and rice bran wax, and 4 and 8% for carnauba wax. The stability of oleogel was analyzed by its oil binding capacity (OBC), visualization evaluation and peroxide value under two different temperatures (room and 35 C) at two different times (day 1 and day 7). The fatty acid composition of the oils was analyzed by gas chromatography. Among the waxes, candelilla wax structured all the oils for both amounts (3 and 6%), producing an oleogel with higher stability even at higher temperatures and after seven days. Although the rice bran wax had structured the oils for both amounts (3 and 6%), the rice bran oleogels were not stable on the first day for both conditions (room and 35C) and showed the lowest OBC for all oils. OBC was dependent on oil composition. The oleogel structured with carnauba wax was stable only with 8% of addition, under both conditions by seven days into the experiment. The results of this study thus demonstrated that that oleogelation is a viable method for producing stable lipids that can be used as a saturated fat substitute.Vegetable oils structured with 4% of carnauba wax in the first day of storage at room temperature.
M3 - Conference contribution
SP - 383
BT - Unknown book
ER -