Storage stability of cod liver oil organogels formed with beeswax and carnauba wax

In this study, organogels of cod liver oil (CLO) with beeswax (BW) and carnauba wax (CW) were prepared, and compared with a commercial margarine (CM). Oil binding capacities (OBC) of BW organogels were over 99%, while CW had a maximum OBC value of 91.28%. Crystal formation time of BW was shorter. Although the highest solid fat content (SFC) was in the 10% CW containing sample (8.69%), it was 28.99% in the CM sample at 20 °C. The peak melting temperature of CM was 43.70 °C, and BW organogel at 3% addition had the closest values (45.42 °C). Firmness and stickiness values of the organogels were lower than that of CM sample. No significant change in the texture parameters during storage was detected, indicating good stability. There was no hurdle against oxidation by organogelation during storage. This study has shown that CLO organogels can be suitable spreadable products.     

Development of Formulations and Processes to Incorporate Wax Oleogels in Ice Cream

The objective of this study was to investigate the influence of emulsifiers, waxes, fat concentration, and processing conditions on the application of wax oleogel to replace solid fat content and create optimal fat structure in ice cream. Ice creams with 10% or 15% fat were formulated with rice bran wax (RBW), candelilla wax (CDW), or carnauba wax (CBW) oleogels, containing 10% wax and 90% high‐oleic sunflower oil. The ice creams were produced using batch or continuous freezing processes. Transmission electron microscopy (TEM) and cryo‐scanning electron microscopy were used to evaluate the microstructure of ice cream and the ultrastructure of oleogel droplets in ice cream mixes. Among the wax oleogels, RBW oleogel had the ability to form and sustain structure in 15% fat ice creams when glycerol monooleate (GMO) was used as the emulsifier. TEM images revealed that the high degree of fat structuring observed in GMO samples was associated with the RBW crystal morphology within the fat droplet, which was characterized by the growth of crystals at the outer edge of the droplet. Continuous freezing improved fat structuring compared to batch freezing. RBW oleogels established better structure compared to CDW or CBW oleogels. These results demonstrate that RBW oleogel has the potential to develop fat structure in ice cream in the presence of GMO and sufficiently high concentrations of oleogel.     

植物蜡及液态植物油构建油凝胶的物性研究

以米糠蜡、棕榈蜡、蜂蜡3种食品级植物蜡为凝胶剂,葵花籽油、油茶籽油、亚麻籽油、棉籽油为基料油,构建了植物油基油凝胶,系统分析了油凝胶的外观形态、持油能力、微观结构、硬度、晶型及熔化结晶行为。结果发现,棕榈蜡基油凝胶涂抹性能优良,蜂蜡基油凝胶在三者中具有最高的持油能力。微观分析表明,米糠蜡形成的油凝胶晶体结构较为清晰,呈细长的针状;蜂蜡形成的油凝胶晶体结构最为细小,呈细小的针状;棕榈蜡形成的油凝胶,针型细密,并呈絮状结晶。晶体密度及样品硬度均随凝胶剂质量分数增加而增加。油凝胶的晶型与凝胶剂质量分数、基料油的种类无太大关系,主要取决于凝胶剂的种类。熔化结晶行为表明,凝胶剂种类相同时,随着其质量分数的增加,油凝胶的结晶/熔化峰值温度均升高。     

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical,Rheological, and Tomographic Characterization

Canola oil‐carnauba wax oleogels were evaluated as a replacement for shortening in a baked cake system. The use of oleogels produced cake batters with a lower pseudoplastic property and also contributed to their viscous nature. The shortening replacement with oleogels at up to 50% was effective in maintaining the ability to hold air cells into the cake batters. The volume of cakes had an overall tendency to decrease with increasing shortening replacement with oleogels, leading to increased cake firmness. The tomographic analysis demonstrated that the total porosity and fragmentation index were reduced in the oleogel cakes, showing a more connected solid structure. The levels of saturated fatty acids in the cakes containing oleogels were significantly reduced to 13.3%, compared to the control with shortening (74.2%). As a result, the use of oleogels for shortening up to 25% produced cakes with lower levels of saturated fatty acids without quality loss.     

甘蔗蜡制备稻米油基油凝胶及其相关性质

在稻米油中添加一定量的甘蔗蜡制成具有塑性的油脂凝胶。研究甘蔗蜡添加量对油脂凝胶硬度、热力学性质、固体脂肪含量（solid fat content,SFC）、X射线衍射（X-ray diffraction,XRD）和微观结构的影响。结果表明：在20 ℃条件下,油脂凝胶中甘蔗蜡添加量不小于7%时,即可出现凝胶行为。油脂凝胶体系的硬度、SFC、融化焓和结晶焓均随甘蔗蜡添加量的增多而增加。XRD结果显示,甘蔗蜡油脂凝胶中同时含有α、β、β’三种晶型,其中以β晶型为主,随着甘蔗蜡添加量增多,α和β’晶型的量增多。晶体呈球状,分布均匀。随甘蔗蜡添加量的增加,结晶数量增加,尺寸减小,导致分布密度增加,即甘蔗蜡添加量越高,硬度越大,结构化植物油的能力越强,形成油脂凝胶结构稳定性越好,表明在稻米油中加入甘蔗蜡可以形成油脂凝胶,该油脂凝胶中无反式脂肪酸,富含天然营养成分,具有适宜的油脂凝胶硬度及良好的结构稳定性等优势。     

Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil

Two types of oleogels—made of carnauba wax with canola oil or beeswax with grapeseed oil—were prepared at concentrations from 0 to 15% (w/w) of wax. Physical characterization was done and oxidative stability of the oleogels were evaluated. As the proportion of wax increased from 5 to 15%, the enthalpy of crystallization and melting increased in both oleogels. The carnauba wax-based oleogel (CWO) required greater enthalpy than the beeswax-based oleogel (BWO). Differences in L*, a*, and b* values between control oils and the oleogels significantly decreased as the concentration of wax increased in the oleogels (5–15%; p<0.05). Oil-binding capacity of the BWO was higher than that of the CWO. Solid-fat content of the CWO did not change significantly from 10 to 60oC, whereas that of the BWO decreased. In general, oxidative stability of the CWO was better at 60 and 180oC heat treatment in comparison with control oils (p<0.05). However, the BWO did not provide high oxidative stability than the control oils.     

Influence of wax type on characteristics of oleogels from camellia oil and medium chain triglycerides

Camellia oil (CO) and medium chain triglycerides (MCTs), characterised by different carbon chain lengths, were gelled using beeswax (BW), candelilla wax (CLW) and carnauba wax (CRW). Critical concentrations, oil-binding capacity (OBC), textural parameters, thermal properties, microscopic properties and infrared spectra were used to evaluate their differences. The carbon chain length of oil sources showed different results for the critical concentration of the three wax-based gel oils at 25 °C, and the oleogel of MCT and CLW exhibited a minimum value (1%). The oleogels formed from CO and waxes with wax esters as the main components (BW and CRW) exhibit significantly lower OBC and textural value than the oleogels made from MCT with BW and CRW. Meanwhile, this is corroborated with the thermal behaviour and crystal morphology, and distribution of the oleogels. However, no differences in crystal types and generation of new functional groups were observed by X-ray diffraction and Fourier-transform infrared spectrometer, suggesting that the differences in the properties of wax-based oleogels with different carbon chain lengths are attributed to the interactions between the waxes and the oil sources (physical interaction).     

Properties of Cookies Made with Natural Wax–Vegetable Oil Organogels

The aim of this study was to examine the feasibility of cookies in which the conventional margarine is replaced with an organogel of vegetable oil (VO) and natural wax. New cookies from VO organogels contain no trans fats and much less saturated fats than cookies made with a conventional margarine. To understand the effects of different kinds of waxes, organogels were prepared from 4 different waxes including sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla wax and properties of cookie dough and cookie were evaluated. To investigate the effects of different VOs on the properties of cookies, 3 VOs including olive oil, soybean oil and flaxseed oil representing oils rich in oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3), respectively, were used. Both the wax and VO significantly affected properties of organogel such as firmness and melting behavior shown in differential scanning calorimetry. The highest firmness of organogel was observed with SW and flaxseed oil. Properties of dough such as hardness and melting behavior were also significantly affected by wax and VO while trends were somewhat different from those for organogels. SW and RBW provided greatest hardnesses to cookie dough. However, hardness, spread factor, and fracturability of cookie containing the wax–VO organogel were not significantly affected by different waxes and VOs. Several cookies made with wax–VO organogels showed similar properties to cookies made with a commercial margarine. Therefore, this study shows the high feasibility of utilization of the organogel technology in real foods such as cookies rich in unsaturated fats.     

Preparation of Margarines from Organogels of Sunflower Wax and Vegetable Oils

It was previously reported that sunflower wax (SW) had high potential as an organogelator for soybean oil–based margarine and spread products. In this study, 12 other vegetable oils were evaluated in a margarine formulation to test feasibility of utilization of SW as an alternative to solid fats in margarine and spread products containing these oils. The minimum quantity of SW required to form a gel with these oils ranged from 0.3% to 1.0% (wt.). Organogels were prepared from the vegetable oils with 3%, 5% and 7% SW and were tested for firmness as well as melting behaviors using differential scanning calorimetry. These organogels were also incorporated into a margarine formulation. All of the vegetable oil organogels produced relatively firm margarines. The margarines prepared from organogels containing 3% (wt.) SW had greater firmness than commercial spreads, whereas margarines made from 7% SW were softer than commercial stick margarines. However, dropping points of the margarine samples were higher than those of commercial spread and margarine products. Margarine firmness was modestly inversely correlated with the amount of polar compounds in the oils and did not correlate with fatty acid compositions. This study demonstrates the feasibility of using a number of healthy vegetable oils rich in polyunsaturated fatty acids to make healthy margarine and spread products by utilizing SW as an organogelator.     

Vegetable organogels incorporation in cream cheese products

Edible oleogels made from rice bran wax (RBW) or ethylcellulose (EC) organogelators in combination with vegetable oils and other non-fat ingredients were used to produce oleogel cream cheese products. Four oleogel cream cheese products, two containing RBW and two with EC, were prepared and compared to control samples including full-fat and fat-free commercial cream cheese samples. Upon compositional analysis, all the oleogel cream cheese (OCC) samples showed approximately a 25% reduction in total fat content in comparison to the full-fat commercial control. More specifically by the replacement of saturated fat with healthier unsaturated fat alternatives, an improved fatty acid profile of cream cheese products was documented. Similar compositional analysis was also performed on a cream cheese sample made with non-gelled vegetable oil. Using a single penetration test and a strain sweep test, oleogel cream cheese samples prepared with RBW displayed comparable hardness, spreadability, and stickiness values to the full-fat commercial control sample. EC OCC samples also showed comparable hardness, spreadability and stickiness values but exhibited reduced adhesiveness values compared to the full-fat control. The successful microstructural incorporation of oleogels into a cream cheese, along with similarities in fat globule size, between OCC samples and commercial controls was confirmed with Confocal Laser Scanning Microscopy. The similarity in microstructure can be accounted for the similarities in textural properties between the OCC samples and the full-fat control. These results provide a thorough characterization of the use of RBW and EC in oleogels and their potential as a healthy alternative to saturated fat in cream cheese applications.     

利用蜂蜡-米糠蜡制备大豆油凝胶油

利用蜂蜡、米糠蜡及其混合物作为凝胶剂,开发大豆油基凝胶油,并将制备的凝胶油与起酥油的物理性质进行比较。通过对2 种添加量下（5%、8%）蜂蜡和米糠蜡（蜂蜡与米糠蜡质量比10∶0、9∶1、8∶2、7∶3、6∶4、5∶5、3∶7、1∶9、0∶10）制备凝胶油的性质测定,结果发现随着米糠蜡比例的增加,凝胶油的硬度（11.9～140.4 g）呈先增加后减小再略有增加的趋势,当蜂蜡与米糠蜡比例为8∶2时,凝胶油的硬度最大,表明蜂蜡和米糠蜡混合后有协同作用;同时析油率采用离心的方法评价,结果发现米糠蜡比例较低（蜂蜡∶米糠蜡＞5∶5）时,凝胶油稳定,析油率为0%,且添加量8%条件下凝胶油的析油率低于普通起酥油。同时固体脂肪曲线、差示扫描量热法结果显示,在10～40 ℃条件下凝胶油的固体脂肪质量分数（8.5%～4%）显著低于起酥油（65%～20%）;融化峰值温度（50.2 ℃）高于起酥油（43.1 ℃）;X射线衍射结果显示8%蜂蜡-米糠蜡（8∶2）凝胶油样品的晶体形态（β’）与起酥油接近,都是细小的结晶。应用发现,蜂蜡与米糠蜡比例为8∶2,添加比例为8%的凝胶油具有较好的烘焙效果,使最终产品的固体脂肪含量大大降低,或许能为消费者拥有更健康的产品提供一条可行途径。     

Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine

The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 °C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X‐ray diffraction peaks, approximately 3.70 and 4.10 Å, were similar to β′ polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.     

葵花籽油基油凝胶在面包及冰淇淋产品中的应用研究

以葵花籽油为基料油,食品级植物蜡(米糠蜡、蜂蜡、棕榈蜡)作为凝胶剂构建油凝胶,分别以黄油、起酥油、葵花籽油作对照烘焙面包,以黄油、淡奶油作对照制备冰淇淋,对比分析不同油脂制作的面包和冰淇淋的感官及物性。结果表明:与对照组面包相比,油凝胶面包在各项指标上均无太大劣势,同时,油凝胶面包烘焙损失率比用传统黄油和起酥油烘焙面包小,且饱和脂肪酸含量降低;在抗融化性能方面,蜂蜡油凝胶冰淇淋和棕榈蜡油凝胶冰淇淋的抗融化性能好于黄油冰淇淋,但油凝胶冰淇淋膨胀率较低,不利于冰淇淋形成疏松绵软结构,且有少许蜡感,还需进一步改进。     

米糠蜡对稻米油基凝胶油形成的影响及动力学

以三级稻米油为基料油,研究了米糠蜡(rice bran wax,RBW)添加量对凝胶油形成特性的影响及凝胶油结晶形成的动力学参数。结果表明:在25℃时,RBW添加量为4%时便可形成凝胶油。随着RBW添加量的增加,凝胶油的硬度明显增加,贮藏30 d后凝胶油硬度变化不显著。凝胶油的固体脂肪含量也随RBW添加量的增加呈增多趋势,凝胶油主要为β′晶体。4%和7%RBW添加量凝胶油晶体为絮状,添加量为10%时凝胶油晶体转变为长枝晶状且密度增大。该凝胶油仅有一个结晶峰,采用Avrami方程模型拟合出的直线具有良好的线性关系(R~2=0.934 31),说明Avrami方程能较好地适用于稻米油基凝胶油结晶过程的研究,得到Avrami指数n为1.396 83,表明该凝胶油的晶体成核为均相瞬时成核并按照一维与二维混合结晶方式生长。     

巴西棕榈蜡和单甘酯复配比对高油酸葵花籽油凝胶油结构和特性的影响

以高油酸葵花籽油为基料油,通过向其添加不同质量比的凝胶剂巴西棕榈蜡（carnauba wax,CW）与单甘酯（monoglyceride,MG）制备凝胶油。固定凝胶剂浓度为5%,探讨不同CW与MG的复配比对制备的高油酸葵花籽油凝胶油微观形态、凝胶晶型、热力学性质、硬度、持油性以及固体脂肪含量（solid fat content,SFC）的影响。结果表明:MG没有影响CW的熔化行为,二者没有形成共结晶,出现了偏晶现象,当CW与MG复配比为9:1时,MG晶体的存在促进了CW的结晶,同时CW的存在会抑制MG晶体的多晶态转变,提高体系的储藏稳定性;少量MG的加入显著降低了CW凝胶油的硬度（P<0.05）,当二者复配比为5:5并随着MG含量的增多和CW含量的减少,体系硬度显著增大（P<0.05）,在1:9时达到最大硬度137.33 g;MG的加入显著提高了CW凝胶油的持油性（P<0.05）,二者复配比为5:5时体系持油性最佳达到100%;CW与MG复配比为3:7时凝胶油在30~37.5 ℃的SFC明显低于CW和MG凝胶油,此时MG的加入对体系口感的改善起到了正向作用。     

The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream

The development of structure in ice cream, characterized by its smooth texture and resistance to collapse during melting, depends, in part, on the presence of solid fat during the whipping and freezing steps. The objective of this study was to investigate the potential application of 10% rice bran wax (RBW) oleogel, comprised 90% high‐oleic sunflower oil and 10% RBW, to replace solid fat in ice cream. A commercial blend of 80% saturated mono‐ and diglycerides and 20% polysorbate 80 was used as the emulsifier. Standard ice cream measurements, cryo‐scanning electron microscopy (cryo‐SEM), differential scanning calorimetry (DSC), and transmission electron microscopy (TEM) were used to evaluate the formation of structure in ice cream. RBW oleogel produced higher levels of overrun when compared to a liquid oil ice cream sample, creating a lighter sample with good texture and appearance. However, those results were not associated with higher meltdown resistance. Microscopy revealed larger aggregation of RBW oleogel fat droplets at the air cell interface and distortion of the shape of air cells and fat droplets. Although the RBW oleogel did not develop sufficient structure in ice cream to maintain shape during meltdown when a mono‐ and diglycerides and polysorbate 80 blend was used as the emulsifier, micro‐ and ultrastructure investigations suggested that RBW oleogel did induce formation of a fat globule network in ice cream, suggesting that further optimization could lead to an alternative to saturated fat sources for ice cream applications.     

米糠蜡添加量对亚麻籽油基油凝胶结构及性质的影响

为探究亚麻籽油基油凝胶作为替代传统塑性脂肪的潜力,以米糠蜡为凝胶剂,探究不同米糠蜡添加量对亚麻籽油基油凝胶外观形态、微观结构、持油率、理化性质及热力学性质的影响。结果表明：在室温条件下,米糠蜡添加量不小于6%时才会使亚麻籽油凝胶化;随着米糠蜡添加量的增加,油凝胶的结晶网络结构由簇状逐渐转变为针状,结晶密度增大;油凝胶的持油率、酸值以及熔融峰/结晶峰峰值温度均随着米糠蜡添加量的增加而增大;油凝胶的过氧化值随着米糠蜡添加量的增加呈现先增后减的趋势。综上,在亚麻籽油中添加适量的米糠蜡可形成热塑性好、结构稳定、理化性质良好、持油率高的油凝胶。     

小烛树蜡油脂凝胶的性质及作用机理研究

以小烛树蜡为凝胶剂,制备低芥酸菜籽油油脂凝胶.研究小烛树蜡含量对油凝胶的相变、持油性、固体脂肪含量(solid fat content,SFC)、凝胶晶型及硬度的影响.实验结果表明,小烛树蜡质量分数≥4％时,掺入低芥酸菜籽油中可制得具有固体性质的油凝胶,质量分数为8％时,小烛树蜡使得持油能力(oil bind-ing ...     

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent drying of the emulsions using conventional or vacuum drying. Our results showed that for both drying methods, well-structured oleogels were obtained using olive and sunflower oils for the preparation. These oleogels showed oil losses ˂10% after 35 days of storage. However, unstructured non-homogeneous oleogels were obtained when using flaxseed oil and conventional drying, while it was not feasible to develop flaxseed oleogel with vacuum drying. Oleogels showed interesting rheological properties, including a high oleogel strength with an elastic modulus of the order 10⁴–10⁵ Pa, weak dependence on frequency, and good thermostability. Moreover, high oxidative stability was obtained for olive oil oleogels, using both conventional and vacuum drying, and for sunflower oleogels using vacuum drying. Still, the initial oxidation rates of sunflower oleogels using conventional drying should be improved in future studies.