Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate
Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based ol...
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/15/2364 |
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| author | Ruoning Zhang Yanhui Zhang Jingjing Yu Yanxiang Gao Like Mao |
| author_facet | Ruoning Zhang Yanhui Zhang Jingjing Yu Yanxiang Gao Like Mao |
| author_sort | Ruoning Zhang |
| collection | DOAJ |
| description | Rheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2–5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes. |
| first_indexed | 2024-03-09T05:24:01Z |
| format | Article |
| id | doaj.art-232ac7087e6d4c048d2b97cbaebd428a |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T05:24:01Z |
| publishDate | 2022-08-01 |
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| spelling | doaj.art-232ac7087e6d4c048d2b97cbaebd428a2023-12-03T12:38:03ZengMDPI AGFoods2304-81582022-08-011115236410.3390/foods11152364Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol MonostearateRuoning Zhang0Yanhui Zhang1Jingjing Yu2Yanxiang Gao3Like Mao4Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Functional Dairy, Ministry of Education, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Functional Dairy, Ministry of Education, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Functional Dairy, Ministry of Education, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Functional Dairy, Ministry of Education, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaRheological and tribological properties of oleogels and water-in-oil (W/O) emulsions are important for application in fat substitutes. This study investigated the roles of glycerol monostearate (GMS) in tailoring the structural, rheological and tribological properties of ethylcellulose (EC)-based oleogels and W/O emulsions as potential fat substitutes. The addition of GMS contributed to more round and compact oil pores in oleogel networks. The oleogel with 5% GMS had higher crystallinity, leading to solid state (lower tanδ value), mechanical reversibility (higher thixotropic recovery), but a brittle (lower critical strain) structure in the samples. GMS gave the oleogels and emulsions higher oil binding capacity, storage modulus and yield stress. Under oral processing conditions, GMS addition contributed to higher textural attributes and viscosity. Friction coefficients in mixed and boundary regions of oleogels and emulsions were reduced with the increase in GMS content from 0~2%, but increased with 5% GMS. Rheological and tribological properties of lard, mayonnaise and cream cheese can be mimicked by EC oleogels with 5% GMS, or emulsions with 2% GMS and 2–5% GMS, respectively. The study showed the potentials of oleogel and W/O emulsions in designing low-fat products by tuning the structures for healthier and better sensory attributes.https://www.mdpi.com/2304-8158/11/15/2364glycerol monostearateethylcelluloseoleogelsemulsionsrheologytribology |
| spellingShingle | Ruoning Zhang Yanhui Zhang Jingjing Yu Yanxiang Gao Like Mao Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate Foods glycerol monostearate ethylcellulose oleogels emulsions rheology tribology |
| title | Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate |
| title_full | Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate |
| title_fullStr | Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate |
| title_full_unstemmed | Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate |
| title_short | Rheology and Tribology of Ethylcellulose-Based Oleogels and W/O Emulsions as Fat Substitutes: Role of Glycerol Monostearate |
| title_sort | rheology and tribology of ethylcellulose based oleogels and w o emulsions as fat substitutes role of glycerol monostearate |
| topic | glycerol monostearate ethylcellulose oleogels emulsions rheology tribology |
| url | https://www.mdpi.com/2304-8158/11/15/2364 |
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