The effects of intermolecular interactions on the physical properties of organogels in edible oils

Development and characterization of wax-bovine bone protein-grapeseed oil composite oleogels: Experimental and molecular simulation studies

Three new types of composite oleogel formulations were designed. Specifically, oleogels were prepared using 90% grapeseed oil as the oil phase and carnauba wax (CW)/beeswax/rice bran wax-bovine bone protein (BBP) as gelators. All samples were solid and had an oil-binding capacity of >90%. BBP addition considerably improved the waxy texture of the oleogel and had an important effect on the crystalline network. X-ray diffractometry indicated that BBP increased the β'-crystal content. All samples showed sol-gel thermodynamic behavior under temperature scanning. Fourier-transform infrared spectroscopy and molecular docking confirmed the formation of noncovalent interactions dominated by van der Waals forces during the development of the oleogel. The optimal components of the three oleogels exhibited an excellent effect of slowing down the release of free fatty acids. This study could serve as a reference for the development and application of wax-protein as a new binary gelator in the food industry.

Fluorescence Lifetime of Chlorophyll α in Oxidized Edible Vegetable Oil

To promote the application of time-resolved fluorescence in oxidation determination of edible vegetable oil, fluorescence lifetime of chlorophyll α in oxidized edible vegetable oils was recorded and analyzed by simulated microenvironment experiments and spectral methods. It was showed that fluorescence lifetime of chlorophyll α decreased with the increase of polarity in the early stage of oxidation, and increased with the increase of viscosity in the later stage of oxidation. Conjugation effect and hydrogen bonding existed in the microenvironment of oxidized edible vegetable oil were considered to be the factors leading to the increase of fluorescence lifetime. The change mechanism of fluorescence lifetime in oxidized edible vegetable oil was supplied, which was considered to be strong support for the application of time-resolved fluorescence.

Unveiling the formation capacity of multicomponent oleogels: Performance of lecithin interacting with monostearate derivatives

Oleogels have been explored as fat substitutes due to their healthier composition compared to trans and saturated fats, also presenting interesting technological perspectives. The aim of this study was to investigate the compositional perspective of multicomponent oleogels. Structuring ability of lecithin (LEC) (20 or 90 wt% of phosphatidylcholine - PC) combined with glycerol monostearate (GMS), sorbitan monostearate (SMS) or sucrose monostearate (SAC) in sunflower oil was evaluated from oleogels properties. The thermal and rheological properties, microstructure and stability of the oleogels were affected by the difference in the chemical composition of LEC and the ratio between LEC and different surfactants. Interestingly, low-phosphatidylcholine LEC (L20) performed better, although systems formed with reduced amounts of LEC tended to be softer (LEC-GMS) and present high oil holding capacity (LEC-SMS). The mixtures of LEC and monostearate-based surfactants showed different behaviors, depending on the surfactant polar head. In LEC-GMS systems, LEC hindered the self-assembly of GMS in sunflower oil, compromising mechanical properties and increasing oil release. When combined with SMS, LEC acted as a crystal habit modifier of SMS, forming a more homogeneous microstructure and producing stronger oleogels with greater oil binding capacity. However, above the threshold concentration, LEC prevented SMS self-assembly, resulting in a weaker gel. A positive interaction was found in LEC-SAC formulations in specific ratios, since SAC cannot act as a single oleogelator. Results show the impact of solubility balance played by LEC and fatty-acid derivatives surfactant when combined and used as oleogelators. This knowledge can contribute to a rational perspective in the preparation and modulation of the properties of edible oleogels.

Design and Properties of Novel Hydrophobic Natural Tea Saponin and Its Organogels

It was first discovered that the excellent gelation ability of tea saponin can be obtained by introducing long-chain alkyl groups of dodecanoyl chloride into the glycosyl portion with direct esterification. The modified dodecanoyl chloride-tea saponin (DC-TS) was successfully synthesized and characterized with NMR, MS, and FT-IR. The tests showed that the long-chain alkyl group was successfully introduced. Combined with SEM and X-ray diffraction patterns, we found that the stable lamellar shape gels of DC-TS were formed in a variety of solvents. More interestingly, organogel was also obtained by adjusting good solvent and poor solvent as mixed solvent. It is worth noting that the driving force of organogels is the combination of hydrogen bonding and the hydrophobic interaction of the introduced alkyl chains with the rigid backbone of pentacyclic triterpenes. The modified tea saponin, a natural green surfactant, was discovered to have gelation properties, which has broadened tea saponin's scope of application and made it more promising.

A Comparative Study between Beeswax and Glycerol Monostearate for Food-Grade Oleogels

With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability.

Microstructure, Physical Properties, and Oxidative Stability of Olive Oil Oleogels Composed of Sunflower Wax and Monoglycerides

The utilization of natural waxes to form oleogels has emerged as a new and efficient technique for structuring liquid edible oil into solid-like structures for diverse food applications. The objective of this study was to investigate the interaction between sunflower wax (SW) and monoglycerides (MGs) in olive oil oleogels and assess their physical characteristics and storage stability. To achieve this, pure SW and a combination of SW with MGs in a 1:1 ratio were examined within a total concentration range of 6-12% w/w. The formed oleogels were characterized based on their microstructure, melting and crystallization properties, textural characteristics, and oxidative stability during storage. All the oleogels were self-standing, and, as the concentration increased, the hardness of the oleogels also increased. The crystals of SW oleogels were long needle-like, while the combination of SW and MGs led to the formation of crystal aggregates and rosette-like crystals. Differential scanning calorimetry and FTIR showed that the addition of MGs led to different crystal structures. The oxidation results revealed that oleogels had low peroxide and TBARS values throughout the 28-day storage period. These results provide useful insights about the utilization of SW and MGs oleogels for potential applications in the food industry.

Synergistic formulation approach for developing pea protein and guar gum enriched olive oil-in-water emulsion gels as solid fat substitutes: Formulation optimization, characterization, and molecular simulation

This study aimed to optimize the formulation of olive oil-in-water (O/W) emulsion gels by incorporating Pea Protein (PP) and Guar Gum (GG) as alternative options for solid fats. The optimum rheological (consistency index, apparent viscosity, recovery) and texture (firmness) properties of the emulsion gels were obtained using a mixture of 2 % PP, 1 % GG, 60 % Olive Oil (OO), and 37 % Water (W). The blend of PP2/GG1 showed the highest results for recovery and firmness, 111.27 % and 33.89 g, respectively. PP/GG blend emulsion gels exhibited higher absolute ζ-potential values, ranging between -72.3 and -77.4 mV. The polydispersity index (PDI) ranged from 0.185 to 0.535, with the most uniform distributions found in the PP/GG blend emulsion gels. Strong phase separation resistance indicated strong stability of PP-GG complex emulsion gels. Higher PP concentrations decreased emulsion oxidation. FTIR and XRD research showed that PP and GG interact strongly, indicating good compatibility. The free binding energy of the most stable configuration of the molecules was -6.8 kcal mol-1, indicating a high affinity. PP interacted with GG through 9 amino acid residues, with notable residues being Asp 224, Thr 235, Ala 332, Ile 334, and Arg 336, and their respective interaction distances ranged between 2.69 Å and 3.87 Å.

Exploring Diacylglycerol Oil-Based Oleogels as Effective Stabilizers in Peanut Butter: Performance, Structural Insights, and Sensory Evaluation

In the pursuit of reducing oil separation in peanut butter, oleogels synthesized from diacylglycerol (DAG)-rich peanut oils, using glycerol monostearate (GMS) as the gelator, were examined as alternative stabilizers. In comparison to triacylglycerol (TAG)-rich peanut oils, the DAG oil-based oleogels exhibited better oil-binding capacities across increasing GMS concentrations. Intriguingly, thermal and rheological assessments pointed to a weaker network structure in DAG oil oleogels, as evidenced by their lower crystallization temperatures and reduced viscoelastic parameters (G' and G''). Insight from infrared spectroscopy revealed that this could stem from heightened intermolecular hydrogen bonding between the DAG oil and the gelator. When applied to peanut butter, DAG oil oleogels demonstrated efficacy in minimizing oil separation. Extended storage trials affirmed the long-term stability of peanut butter formulations incorporating these oleogels. Furthermore, sensory evaluations by panelists underscored favorable impressions, suggesting potential consumer acceptance. Overall, this study illuminates the promising role of DAG oleogels as effective, alternative stabilizers in peanut butter formulations.

Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application

In this study, macadamia oil-based oleogels were prepared using monoglyceride stearate (MG) as a gelator with a low critical gelation concentration (3.0 wt%). The physical properties of the oleogels were evaluated by polarized light microscopy, Fourier transform infrared spectroscopy, differential scanning calorimetry, X-ray diffraction, texture and rheological analysis. And the lipid digestion and oxidative stability of the macadamia oil were determined by pH titration and accelerated oxidation test, respectively. The results showed that the hardness, oil binding capacity, and thermal stability of the oleogels increased with increasing MG concentration, which was attributed to the formation of a network of MG crystals held together by van der Waals interactions and hydrogen bonds. Rheological analysis indicated that all the oleogels exhibited a thermally reversible solid-to-liquid transition and viscoelastic behavior at ambient temperatures. Moreover, the formation of oleogels increased fatty acid release during in vitro lipid digestion and improved the oxidative stability of the macadamia oil. In addition, the potential application of these oleogels as replacements for saturated fats in foods was demonstrated by creating a chocolate product where the cocoa butter was replaced with macadamia oil-based oleogels with a high degree of unsaturation. These results can provide guidance for the preparation of macadamia oil-based oleogels, which may increase their application in foods.

Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory Attributes and Nutritional Quality

In the present study, flaxseed gum (FG), Arabic gum (GA) and Tween 80 were used to prepare oleogels through an emulsion-templated method, and the obtained oleogels were designed for the partial substitution of pork fat in emulsified sausage. An increment in FG concentrations enhanced the viscoelasticity of emulsions, which resulted in the improved stability of emulsion systems, with smaller droplet sizes. In addition, increased FG concentrations contributed to higher mechanical strength, denser network structure and lower oil loss of oleogels. As a fat substitute, the prepared oleogels improved the textural properties and nutritional quality of emulsified sausages. With the increase in the substitution level of oleogels, the hardness and chewiness of the emulsified sausage increased, and the cooking loss decreased. Meanwhile, the reformulation with oleogels decreased the saturated fat from 57.04 g/100 g lipid to 12.05 g/100 g lipid, while increasing the ratio of omega-6 to omega-3 essential fatty acids from 0.10 to 0.39. The obtained results demonstrated that the flaxseed gum/Arabic gum/Tween 80-based oleogels had huge potential to successfully replace pork fat in emulsified sausage products.

Fabrication and Characterization of Oleofoams Composed of Tribehenoyl-glycerol: Toward a Stable and Higher Air-content Colloidal System

Oleofoams have garnered significant attention in many personal care applications because of their favorable physicochemical properties, including texture and detergency. To explore the potential use of mixtures of high-melting-point fat crystals (tribehenoyl-glycerol [BBB]) and edible oils as low-cost and stable aeration systems, we created oleofoams composed of olive oil and BBB. By whipping the BBB/olive oil oleogels after rapid cooling and subsequent heating, we successfully prepared oleofoams without emulsifier additives. Mixtures of the BBB/olive oil formed oleofoams at BBB concentrations of 4.0-20.0 wt.%. The resultant oleofoams maintained their overrun rates and did not coalesce, even with additional whipping after the overrun rate was maximized. More closely packed bubbles, concentrated bubble size distributions, and stronger interfacial elasticity were attributed to the increasing BBB concentrations, and the thermal results revealed that further heating was required to damage the foam structure. The characteristics of these new oleofoams are closely related to their BBB concentrations, and the observed effects are attributed to the network structure of the thickened crystal layer and enhanced gelling in the oil phase.

Rheological and thermal properties of reinforced monoglyceride-carnauba wax oleogels

BACKGROUND

Oleogels can be used in the food industry to reduce the consumption of solid fat in the human diet and diminish some of the industrial-technological issues of using oil instead of fat. Regarding the structural weakness of neat monoglyceride oleogel and the waxy mouthfeel of pure carnauba wax oleogel, as a result of the high melting and crystallization points, the present study aimed to diminish these defects.

RESULTS

Carnauba wax (CBW) was used as a co-gelator with distilled monoglyceride (DMG) at different weight ratios (100:0, 85:15, 70:30, 55:45, 40:60, and 0:100) (DMG: CBW) and two total gelator concentrations (50 and 100 g kg^-1 ) to improve the DMG oleogel characteristics. The addition of CBW strengthened the DMG network and decreased the polymorphic transition. Thermal analysis showed just co-crystallization at the 85:15 ratio, whereas, in the other combinations, high melting components of CBW crystalized at first. As a result of the crystal homogeneity and long-time development, the oleogel properties improved at the 85:15 ratio. The low concentration of CBW and the formation of the eutectic system were efficient in the waxy mouthfeel reduction of oleogel at the 85:15 ratio in food applications.

CONCLUSION

The DMG/CBW oleogel at the 85:15 ratio, with better structural and sensorial properties than DMG and CBW oleogels, respectively, has the potential for use instead of fat in food formulations. © 2023 Society of Chemical Industry.

Organogel of Acai Oil in Cosmetics: Microstructure, Stability, Rheology and Mechanical Properties

Organogel (OG) is a semi-solid material composed of gelling molecules organized in the presence of an appropriate organic solvent, through physical or chemical interactions, in a continuous net. This investigation aimed at preparing and characterizing an organogel from acai oil with hyaluronic acid (HA) structured by 12-hydroxystearic acid (12-HSA), aiming at topical anti-aging application. Organogels containing or not containing HA were analyzed by Fourier-transform Infrared Spectroscopy, polarized light optical microscopy, thermal analysis, texture analysis, rheology, HA quantification and oxidative stability. The organogel containing hyaluronic acid (OG + HA) has a spherulitic texture morphology with a net-like structure and absorption bands that evidenced the presence of HA in the three-dimensional net of organogel. The thermal analysis confirmed the gelation and the insertion of HA, as well as a good thermal stability, which is also confirmed by the study of oxidative stability carried out under different temperature conditions for 90 days. The texture and rheology studies indicated a viscoelastic behavior. HA quantification shows the efficiency of the HA cross-linking process in the three-dimensional net of organogel with 11.22 µg/mL for cross-linked HA. Thus, it is concluded that OG + HA shows potentially promising physicochemical characteristics for the development of a cosmetic system.

Walnut Oil Oleogels as Milk Fat Replacing System for Commercially Available Chocolate Butter

A breakfast spread named chocolate butter exists on the market. For economic and technological reasons, cream in the original recipe is replaced with vegetable oils such as palm oil or by partially hydrogenated sunflower oil. The study aims to reformulate chocolate flavor butter, using cold pressed walnut oil (WO) oleogels (OGs) structured with 10% waxes and monoglyceride (MG), as a milk fat replacing system. The rheological, textural and microscopic characteristics of the oleogels and the spreads were compared. Oil binding capacity (OBC) and colorimetry were also assessed. Fourier transform infrared studies were used to monitor the composition of the samples. Oleogels and oleogel based chocolate butter behaved like strong gels (G’ > G”). The use of candelilla wax (CW) led to the formation of a much firmer spread (S-CW), with a hardness of 3521 g and G’LVR of 139,920 Pa, while the monoglyceride-based spread (S-MG) registered a hardness of 1136 g and G’LVR 89,952 Pa. In the spreadability test, S-CW registered a hardness of 3376 g and hardness work of 113 mJ, comparable to the commercially available chocolate butter. The formulated spreads exhibited shear thinning effects, and increased viscosity with decreasing temperature. A large round peak at 3340 cm−1 was present in the spectra of the candelilla wax-based oleogel (OG-CW) and the reference spreads due to hydrogen bonding, but was absent in S-CW or S-MG. The FTIR spectra of the alternative spreads exhibited the same peaks as the WO and the oleogels, but with differences in the intensities. S-CW exhibited a dense crystal network, with spherulitic crystals of 0.66−1.73 µm, which were statistically similar to those of the reference made from cream (S-cream). S-MG exhibited the lowest stability upon centrifugation, with an OBC of 99.76%. Overall, both oleogel-based chocolate spreads can mimic the properties of the commercially existing chocolate butter references.

Soy oil and SPI based-oleogels structuring with glycerol monolaurate by emulsion-templated approach: Preparation, characterization and potential application

In this study, soybean oil-based oleogels were prepared using soy-protein isolate (SPI) and glycerol monolaurate (GML) in an emulsion-template approach. The rheological, texture, microstructure, and oil-retention properties of the obtained oleogels were analyzed. Results showed that the soy oil-based oleogel prepared with 6 wt% GML exhibited high oil loss, low-hardness, and needle-like morphology compared to the soy-oil/SPI-based oleogel. On the other hand, soy oil-based /SPI-based oleogels structured by 3 or 6 wt% GML presented moderate thermal-stability and lowest oil loss than those prepared without GML. Furthermore, SPI-based oleogel containing 6 wt% GML showed highest free fatty acids release (62.07%) with significantly improved elastic modulus and apparent viscosity. Additionally, the obtained oleogels displayed the occurrence of van der Waals interactions and intermolecular hydrogen bonds, presenting enhanced thermal stability. These results contribute to a better understanding of oleogelation-based emulsions for formulating trans-free and low-saturated foodstuffs with desired physical and functional properties.

Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate

The present work investigated the interaction between soy lecithin (SL), glyceryl monostearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R² ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s⁻¹, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β′ + β form crystals with a predominance of the β′ form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.

Formation and Physical Analysis of Oleogels Composed of Edible Oils and High-Melting Fat Crystals

This paper reports the preparation of oleogels composed of edible oils (olive oil, squalene, and caprylic/capric triglyceride) and high-melting fat crystals (tribehenoyl-glycerol (BBB)) to explore the potential use of BBB/edible oil mixtures as low-cost and stable gelators. These mixtures exhibited gel-like behaviors upon rapid cooling and subsequent heating. The mixtures of BBB in the liquid oils formed oleogels at BBB concentrations > 4.0 wt%. The thermal behaviors, crystal structures, and crystal morphologies of mixtures of BBB produced from 6.0 wt% BBB crystals in 94.0 wt% liquid oils were examined following the treatment of these systems according to different temperature regimes. In addition, rheological analysis was conducted to evaluate the physical properties and storage stabilities of the prepared oleogels. It was found that rapid cooling to the crystallization temperature (T_c) from 70°C and subsequent heating to the final temperature (T_f) were necessary to reveal the gel-like behavior. In addition, the crystals treated with rapid cooling were smaller and more uniform in size than those treated with a simple cooling procedure. The differential scanning calorimetry melting peaks were broad or split, and exhibited the eutectic mixing behavior of multi-component triacylglycerols. The X-ray diffraction spectra showed that the melt-mediated α to β transformation of the mixtures was a prerequisite for revealing the gel-like behavior. Moreover, the tempering procedure was found to influence the physical properties of the oleogels, wherein no visible changes were observed for any of the oleogels after rapid cooling and storage for 6 months at 25°C.

Gelation behavior and crystal network of natural waxes and corresponding binary blends in high-oleic sunflower oil

Wax-based oleogels attract considerable attention for their perfect gelation properties, but the waxy mouthfeel severely limits their implementation in food. Herein, we developed a novel strategy via designing the crystal network to produce wax-based oleogels with a suitable mouthfeel. Four natural waxes with different melting points were selected as oleogelators to investigate the gelation behavior. All waxes at 5 wt% concentrations could form stable oleogels with low-frequency dependence. Especially, rice bran wax (RBW) and beeswax (BW) with high oil-binding capacity indicated that the ordered crystal network with fiber or needle-like morphology is more suitable for trapping liquid oil. Interestingly, China lacquer wax (ZLW) presented satisfactory oral melting characteristics according to the melting properties. Subsequently, to enhance the structure of ZLW-oleogel, RBW and BW with desirable crystal networks were added at varying mass ratios (100:0, 75:25, 50:50, 25:75, and 0:100). The binary oleogels exhibited monotectic behavior from thermodynamic phase diagrams. The polarization microscope indicated that similar needle-like crystals in BW/ZLW system enhanced the order of network structure, while long fiber-like crystals by RBW dominated the crystallization of RBW/ZLW binary oleogels. Finally, the BW/ZLW binary oleogels with ratios of 25:75 and 50:50 showed no-waxy mouthfeels in sensory analysis. These findings provide strong theoretical support for the application of wax-based oleogels in plastic fats replacement. PRACTICAL APPLICATION: Natural wax-based oleogel has been widely investigated due to the high oil binding capacity and perfect gelation properties. But its waxy mouthfeel severely limits the application in the food industry. In this study, oleogels with no-waxy an mouthfeel were obtained by designing wax-blend crystalline network. These findings provide strong theoretical support for the application of wax-based oleogels in plastic fats replacement.

Oleogel-based emulsions: Concepts, structuring agents, and applications in food

This review discusses the application of oleogel technology in emulsified systems. In these systems of mimetic fats, water-in-oil or oil-in-water emulsions can be obtained, but, here, we cover emulsions with an oil continuous phase in detail. Depending on the percentage of water added to the oleogels, systems with different textures and rheological properties can be developed. These properties are affected by the characteristics and concentration of the added components and emulsion preparation methods. In addition, some gelators exhibit interfacial properties, resulting in more stable emulsions than those of conventional emulsions. Oleogel-based emulsion are differentiated by continuous and dispersed phases and the structuring/emulsification components. Crucially, these emulsions could be applied by the food industry for preparing, for example, meat products and margarines, as well as by the cosmetics industry. We present the different processes of emulsion elaboration, the main gelators used, the influence of the water content on the structuring of water-in-oleogel emulsions, and the structuring mechanisms (Pickering, network, and combined Pickering and network stabilization). Finally, we highlight the applications of these systems as alternatives for reducing processed food lipid content and saturated fat levels.

Recovery of oil from palm oil mill effluent using polypropylene micro/nanofiber

Residual palm oil that goes into the river untreated can become detrimental to the environment. Residual oil discharge during milling process into palm oil mill effluent (POME) is unavoidable. About 1 wt% of residual oil in POME causes major problems to the mills, in terms of environment, wastewater treatment and economy losses. This paper reports the recovery of residual oil from POME by adsorption on polypropylene micro/nanofiber (PP-MNF) and desorption of oil by hands pressing, and oil extraction from the PP-MNF using solvent and supercritical-CO₂ extraction techniques. The characterization of the PP-MNF and the quality of oil extracted were analyzed using analytical instruments. The reusability of the PP-MNF was also investigated. The experimental results showed the adsorption capacity of the PP-MNF was 28.65 g of oil/g of PP-MNF on average using refined palm oil, whilst recovery of oil from POME was 10.93 g of oil/g of PP-MNF. The extraction yield of oil from PP-MNF using hand pressing was 89.62%. The extraction of residual oil from the pressed PP-MNF showed comparable yield between solvent and supercritical CO₂ techniques. The quality of recovered oil was similar with the quality of the crude oil, and no trace of polypropylene contamination was detected in the oil recovered. The PP-MNF showed no significant physical change after the extraction process. In conclusion, the PP-MNF has great potential to be used commercially in residual oil recovery from POME.

Effect of oleogelation on physical properties and oxidative stability of camellia oil-based oleogels and oleogel emulsions

In this work, the camellia oil-based oleogels and O/W oleogel emulsions were prepared with glycerol monolaurate (GML) as an oleogelator, which had a critical gelation concentration of 3 wt%. Results showed that with the increasing GML concentration, a more densely needle-like morphology was formed by the network of GML crystals within the oil, presenting the enhanced thermal stability due to the occurrence of van der Waals interactions and intermolecular hydrogen bonds. In turn, a more compact three-dimensional network was obtained in the emulsions with a larger droplet size, leading to a transition from a predominately elastic to viscous state. Moreover, a lower oxidation rate was observed by the POV and TBARS values as a function of storage time in either the oleogels or oleogel emulsions, indicating a better oxidative stability. These results contribute to a better understanding of oleogelation in camellia oil-based oleogels and oleogel emulsions for formulating food, pharmaceutical and person care products with desired physical properties and oxidative stability.

Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil

Beeswax-based oleogels with different types of vegetable oil, including camellia oil (CO), soybean oil (SO), sunflower oil (SFO), or flaxseed oil (FO), were prepared and their structure and thermal properties were evaluated. The critical concentration of oleogel obtained from each of CO, SO, and SFO at 25 °C was 3% (w/w), and that from FO was 4%. Thermal measurements revealed similar thermodynamic curves for oleogels in different lipid phases. X-Ray diffraction showed orthorhombic perpendicular subcell packing and characteristic peaks of the β’ form. Furthermore, a morphology analysis of the crystals showed that they were needle shaped. Fourier transform-infrared spectra revealed that beeswax-based oleogels were formed via non-covalent bonds and may be stabilized with physical entanglements. The oleogels showed oil type-dependent oxidative abilities, but they were all stable and showed no obvious changes in peroxide value during 90 days of storage at 5 °C.

Glycolipid-Based Oleogels and Organogels: Promising Nanostructured Structuring Agents

Over the past few decades, the scientific community is actively involved in the development of edible structuring agents suitable for food, cosmetics, agricultural, pharmaceutical, and biotechnology applications. In particular, edible oil structuring using simple amphiphiles would be the best alternative for the currently used trans and saturated fatty acids, which cause deleterious health effects and cardiovascular problems. In this report, we have made an attempt to address the aforementioned consequences, by synthesizing a new class of structuring agents by a judicious combination of δ-gluconolactone and ricinoleic acid, compounds classified as GRAS, using simple steps in good yield. To our delight, the synthesized glycolipids self-assemble in a wide variety of vegetable oils and commercially viable glycerol, ethylene glycol, and polyethylene glycol via various intermolecular interactions to form a gel. The morphology of molecular gels was investigated by optical microscopy and FESEM analysis, which reveal the existence of a tubular architecture with a diameter ranging from 75 to 150 nm. Rheological studies disclosed the viscoelastic nature, thermal processability, and thixotropic behavior of both oleogels and organogels. Altogether, self-assembled oleogel and organogel reported in this paper would potentially be used in food, agricultural, cosmetics, pharmaceutical, and biotechnological applications.

Urea-Based Low-Molecular-Weight Pseudopeptidic Organogelators for the Encapsulation and Slow Release of (R)-Limonene

Low-molecular-weight compounds containing alkylurea fragments attached to the amino end of different miminalistic pseudopeptidic structures have been shown to be excellent organogelators in a variety of organic solvents and liquid organic compounds of different nature. The formation of gels in this work is defined through rheological measurements for those cases where G' > G''. Both the topology and the symmetry of the corresponding urea compounds play a role in defining their organogelator behavior. This can also be tuned by the presence of additional supramolecular guests, as is the case for suberic acid. These compounds also achieve the gelation of relevant active substances such as terpene natural oils and complex mixtures of flavors and fragrances. This provides a simple and mass-efficient supramolecular system for the quantitative encapsulation of active substances, without the need for any additional solvent or complex processes, and their consequent controlled release.

How an organogelator can gelate water: gelation transfer from oil to water induced by a nanoemulsion

A hydrogel can be formed by an organogelator in the presence of a nanoemulsion. It is expected that this is due to a gelation transfer from oil to water. The system started with an oil-in-water nanoemulsion prepared according to a phase inversion temperature (PIT) process. Into this nanoemulsion consisting of Kolliphor® RH40 and Brij® L4 as surfactants, and Miglyol® 812 as oil and water, we introduced the organogelator 12-hydroxyoctadecanoic acid (12-HOA) in the oil phase. After cooling at room temperature, a slow reversible gelation of the water phase occurred with persistence of the nanoemulsion. This thermally reversible system was investigated using various techniques (rheology, turbidimetry, optical and electron microscopies, scattering techniques). Successive stages appeared during the cooling process after the nanoemulsion formation, corresponding to the migration and self-assembly of the organogelator from the oil nanodroplets to the water phase. According to our measurements and the known self-assembly of 12-HOA, a mechanism explaining the formation of the gelled nanoemulsion is proposed.

Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

Structuring liquid oil into a self-standing semisolid material without trans and saturated fat has become a challenge for the food industry after the recent ban of trans fat by the US Food and Drug Administration and Health Canada. Lately, the use of hydrocolloids such as animal proteins and modified cellulose for oleogel preparation has gained more attention. However, plant proteins have never been explored for the development of oleogels. The present study explored the use of freeze-dried foams prepared using protein concentrates and isolates of pea and faba bean with xanthan gum at different pH values for oil adsorption and subsequent oleogelation. Compared to protein isolate stabilized foams, protein concentrate-stabilized foams displayed (i) higher oil binding capacity (OBC) due to a higher number of smaller pore size; and (ii) lower storage modulus and firmness due to the higher oil content. At all pH values, there was no significant difference between the OBC of different protein isolates, but among the concentrates, pea displayed higher OBC than faba bean at pH 5 and faba bean displayed higher OBC than pea at pH 9. Results showed that such oleogels could be used as a shortening alternative. Cakes prepared using the pea protein-based oleogel at pH 9 displayed a similar specific volume as that of shortening-based cake, although with higher hardness and chewiness.

Canola oil was structured into oleogels using freeze-dried foam made with pea or faba bean protein concentrates or isolates and xanthan gum at pH 5, 7 and 9. The oleogels were used to bake cakes and compared with conventional shortening-based cakes.

Physicochemical and rheological properties of soybean organogels: Interactions between different structuring agents

High consumption of trans and saturated fats has been related to the development of cardiovascular diseases, justifying the application of organogels as possible substitutes for industrial fats. The aim of this study was to evaluate the physicochemical and rheological characteristics of soybean organogels that were prepared with 6% (w:w) of structuring components by a simplex centroid design, individually added, in binary and ternary associations with candelilla wax (CW), sorbitan monostearate (SMS) and fully hydrogenated palm oil (HPO). The formulated organogels were evaluated for hardness, solid content, and rheological behavior. The organogels containing a high proportion of HPO had higher solid content: 8.1% with the addition of isolated HPO and a solid content of 6.9% with the addition of HPO + CW. However, isolated use of HPO resulted in lower compression/extrusion strength (0.85 N) than that obtained with isolated CW (10.45 N). All organogels exhibited Hershel-Bulkley rheological behavior, except organogel 2 (containing only SMS), which showed pseudoplastic behavior. Thus, the structuring agents used to form the organogels are capable of changing the physical behavior of unsaturated lipids depending on whether a combination of CW + HPO was added, a ternary interaction with a higher proportion of CW, and the use of isolated CW as a structuring agent, resulting in organogels of greater stability and hardness.

Effects of cooling temperature profiles on the monoglycerides oleogel properties: A rheo-microscopy study

The oleogelation process has become in a great interest area for the food sector. The aim of this study was to understand the effect of cooling temperature profiles (CTP) applied during oleogelation on microstructure and some macroscopic properties of monoglycerides (MG) oleogels. To this purpose, oleogels from MG and high oleic sunflower oil were produced using programed CTP corresponding to the actual temperature evolution of the samples when they are left at rest to progress in a specific ambient temperature (AT). In order to evaluate the crystal formation during the gelation process, a torsional rheometer equipped with a rheo-microscope (RM) module was used. This allowed us to carry out simultaneously rheological measurements and record images of the gels during their formation process. Overall, microstructural characteristics were determined: fractions of crystalline material and oil, crystal length and shape, the Avrami index, and the fractal dimension. Although crystal formation took place during a similar range of temperatures (~55-46 °C), significant morphological differences in the distribution and size of crystal and aggregates were observed depending on the applied CTP, and the area occupied by the crystals and oil phase did not depend on CTP used. RM images were useful to follow the kinetics of crystallization as well as to identify a more restricted time domain in the rheological behavior allowing to find more accurate Avrami index values. Furthermore, the analysis of RM images turned out to be an efficient approach to obtain accurate measurements of the fractal dimension. High fractal dimension values were associated with gels exhibiting high number of homogeneous small crystals. Oleogels composed by this network generated a material with high capacity to retain oil. A weak-link regime approach applied to the dynamic systems was appropriate to describe the relationship between the elastic modulus and the crystal formation during the oleogels structuration. In conclusion, these findings may serve to the food industry to achieve a better understanding of the oleogelation process that allows it to control the quality of obtained oleogels, which could be utilized to replace and/or reduce the trans and saturated fats in food formulations.

Novel oleogel formulation based on amaranth oil: Physicochemical characterization

This study aims to investigate the characteristics of oleogel (OG) produced from amaranth oil at four concentrations of 7%, 9%, 10%, and 12% of the monoglyceride (MG). The physicochemical and structural aspects were performed by using pulsed nuclear magnetic resonance, differential scanning calorimetry, X-ray diffraction, and gas chromatography. The results show that oleogels (OGs) had higher oxidative stability during storage at ambient temperature in comparison with amaranth oil. Moreover, polarized optical microscopy revealed that an increase in percentage of the oleogelator leads to the formation of needle-shaped crystals followed by oil entrapment. Also, MG improves the solid content of amaranth oil from 0.5% to 11% and creates a solid structure in spite of the low solid fat as compared to cocoa butter (CB) (82%), as control sample. Crystals similar to CB were also observed when evaluating the crystalline structure of the OG. The fatty acid ratio and the essential linoleic fatty acid were preserved in the OG by only 2%-6% reduction.