Waxy Oleogels for Partial Substitution of Solid Fat in Margarines
One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied fr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/9/683 |
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| author | Roman Sobolev Yuliya Frolova Varuzhan Sarkisyan Alla Kochetkova |
| author_facet | Roman Sobolev Yuliya Frolova Varuzhan Sarkisyan Alla Kochetkova |
| author_sort | Roman Sobolev |
| collection | DOAJ |
| description | One of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied from 10 to 50% of the fat phase. The concentration of gelator for which beeswax or wax components (9:1 combination of beeswax and hydrocarbons) were used represented 3% in oleogels. The fatty acid composition of the fat components used, their textural characteristics, and their color were studied. The following physicochemical and rheological properties of margarines were determined: color values, textural and thermal characteristics, and sensory properties. The data obtained were processed using principal component analysis (PCA). Oleogels were characterized by lower textural properties compared to commercial fat (CF), but a lower content of saturated fatty acids. When using oleogels, the color characteristics of the margarines changed insignificantly. A decrease in textural and organoleptic properties was shown when using more than 30% oleogel in the composition of margarines. It was found that an increase in the proportion of oleogel leads to a decrease in the melting enthalpy of margarines. The margarines, depending on the ratio of oleogel in the fat phase, were characterized by a content of saturated fatty acids reduced by 7–35% and increased by a 18–92% level of polyunsaturated fatty acids. Thus, the application of oleogels in margarine technology makes it possible to adjust the fatty acid composition while improving the physicochemical properties. |
| first_indexed | 2024-03-10T22:44:42Z |
| format | Article |
| id | doaj.art-bc6bd636c15c4393bd26268a97603195 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-10T22:44:42Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-bc6bd636c15c4393bd26268a976031952023-11-19T10:50:21ZengMDPI AGGels2310-28612023-08-019968310.3390/gels9090683Waxy Oleogels for Partial Substitution of Solid Fat in MargarinesRoman Sobolev0Yuliya Frolova1Varuzhan Sarkisyan2Alla Kochetkova3Laboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific, Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific, Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific, Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaLaboratory of Food Biotechnology and Foods for Special Dietary Uses, Federal State Budgetary Scientific, Institution Federal Research Center of Nutrition, Biotechnology and Food Safety, 109240 Moscow, RussiaOne of the research directions of oleogels is to study the possibility of their practical application in the food industry as an alternative to solid fats. In this work, the possibility of replacing solid fat in margarine (fat content 82.5%) with oleogels was evaluated. The oleogel content varied from 10 to 50% of the fat phase. The concentration of gelator for which beeswax or wax components (9:1 combination of beeswax and hydrocarbons) were used represented 3% in oleogels. The fatty acid composition of the fat components used, their textural characteristics, and their color were studied. The following physicochemical and rheological properties of margarines were determined: color values, textural and thermal characteristics, and sensory properties. The data obtained were processed using principal component analysis (PCA). Oleogels were characterized by lower textural properties compared to commercial fat (CF), but a lower content of saturated fatty acids. When using oleogels, the color characteristics of the margarines changed insignificantly. A decrease in textural and organoleptic properties was shown when using more than 30% oleogel in the composition of margarines. It was found that an increase in the proportion of oleogel leads to a decrease in the melting enthalpy of margarines. The margarines, depending on the ratio of oleogel in the fat phase, were characterized by a content of saturated fatty acids reduced by 7–35% and increased by a 18–92% level of polyunsaturated fatty acids. Thus, the application of oleogels in margarine technology makes it possible to adjust the fatty acid composition while improving the physicochemical properties.https://www.mdpi.com/2310-2861/9/9/683margarinesolid fatoleogelsaturated fatty acidsbeeswaxhydrocarbon |
| spellingShingle | Roman Sobolev Yuliya Frolova Varuzhan Sarkisyan Alla Kochetkova Waxy Oleogels for Partial Substitution of Solid Fat in Margarines Gels margarine solid fat oleogel saturated fatty acids beeswax hydrocarbon |
| title | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
| title_full | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
| title_fullStr | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
| title_full_unstemmed | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
| title_short | Waxy Oleogels for Partial Substitution of Solid Fat in Margarines |
| title_sort | waxy oleogels for partial substitution of solid fat in margarines |
| topic | margarine solid fat oleogel saturated fatty acids beeswax hydrocarbon |
| url | https://www.mdpi.com/2310-2861/9/9/683 |
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