The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel
Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/9/7/522 |
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| author | Melissa Perez-Santana Victor Cedeno-Sanchez John C. Carriglio Andrew J. MacIntosh |
| author_facet | Melissa Perez-Santana Victor Cedeno-Sanchez John C. Carriglio Andrew J. MacIntosh |
| author_sort | Melissa Perez-Santana |
| collection | DOAJ |
| description | Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% <i>w</i>/<i>w</i> on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry. |
| first_indexed | 2024-03-11T01:04:12Z |
| format | Article |
| id | doaj.art-f1b09fd039cb4245b13fd66763c032b9 |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-11T01:04:12Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-f1b09fd039cb4245b13fd66763c032b92023-11-18T19:27:19ZengMDPI AGGels2310-28612023-06-019752210.3390/gels9070522The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based OleogelMelissa Perez-Santana0Victor Cedeno-Sanchez1John C. Carriglio2Andrew J. MacIntosh3Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAFood Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USAAlternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% <i>w</i>/<i>w</i> on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry.https://www.mdpi.com/2310-2861/9/7/522high-oleic palm oiloleogelshorteninghardnessDSC |
| spellingShingle | Melissa Perez-Santana Victor Cedeno-Sanchez John C. Carriglio Andrew J. MacIntosh The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel Gels high-oleic palm oil oleogel shortening hardness DSC |
| title | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
| title_full | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
| title_fullStr | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
| title_full_unstemmed | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
| title_short | The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel |
| title_sort | effects of emulsifier addition on the functionalization of a high oleic palm oil based oleogel |
| topic | high-oleic palm oil oleogel shortening hardness DSC |
| url | https://www.mdpi.com/2310-2861/9/7/522 |
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