Structural and rheological properties of medium-chain triacylglyceride oleogels |
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Authors: | Goly Fayaz Ombretta Polenghi Agata Giardina Virna Cerne Sonia Calligaris |
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Affiliation: | 1. Department of Agriculture, Food, Environmental, and Animal Sciences, University of Udine, Udine, Italy;2. Dr. Schär R&D Centre, Padriciano, Trieste, Italy
Contribution: Resources (lead), Writing - review & editing (supporting);3. Dr. Schär R&D Centre, Padriciano, Trieste, Italy
Contribution: Data curation (supporting), Writing - review & editing (supporting) |
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Abstract: | This research studied the effect of gelator molecules on structural properties of oleogels containing medium-chain triacylglycerides (MCTs). To this aim, a large selection of gelators (rapeseed wax RAW, rice wax RW, sunflower wax SW, beeswax BW, monoglycerides MG, and γ-oryzanol and β-sitosterol mixture γ+β) at increasing concentrations (5–15% w/w) was considered. Results showed that RAW was not able to structure MCT at any concentration. However, addition of 5% (w/w) of MG, SW and BW resulted to a self-standing gel. Regarding γ+β and RW, gel structures were generated at 10% (w/w). By increasing the concentration, a reinforcement of the network strength was highlighted by the progressive increase of the rheological parameters. The strongest oleogel obtained by γ+β at 10% (w/w) and further BW and RW at 15% (w/w) concentration. These findings could provide interesting information in the choice of the best performing MCT structuring agent for intended food applications. |
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Keywords: | Medium-chain triacylglycerides oleogel oleogelator structure |
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