Waxy Oleogels for Partial Substitution of Solid Fat in Margarines

Protein-stabilized foam using whey and soy isolates to fabricate oleogel; optimization and potential as solid fat alternatives

The study investigated the impact of protein percentage (0.5 %-3.5 %), in combination with xanthan (0.05 %-0.5 %) at different pH levels (3-9) on foam and respected cryogel properties using Response Surface Methodology. The foam template produced by 1.10 % protein, 0.2 % xanthan, and pH of 7.7 for soy protein isolate while for whey protein isolate, the foam contained 2.75 % protein, 0.2 % xanthan at pH of 7.6. The optimized cryogel was filled by canola oil to fabricate oleogel and compared to commercial margarine. The analysis revealed that the oleogel samples contained a significantly lower proportion of saturated fatty acids (13.6 %) compared to margarine (48.25 %). Thermal behavior indicated that oleogel lacked a distinct melting point, unlike margarine which melted at approximately 45 °C. The oleogel displayed a strong gel structure with minimal susceptibility to deformation rate, whereas the gel structure of margarine was weak and more prone to deformation rate. The oleogels demonstrated a recovery of approximately 13 % after being subjected to a shear rate of 60 % of the initial value, whereas this value was 50 % for margarine. It can be concluded that the foam-template oleogel exhibited the potential to serve as a viable alternative to margarine, offering comparable properties and performance.

Effect of honey addition on physical properties, oxidative stability, and digestibility of margarine

The present study investigated the effect of adding honey on the physicochemical properties, oxidative stability, lipid digestion, and price of margarine produced on a pilot scale. The margarine containing honey (MH) was compared to a control commercial margarine (MC). Honey addition modified margarine color, pH, humidity, and solid fat content, which, however, were within the ranges set for margarine standards. MH also showed higher elastic modulus (G)' values than MC, which, however, did not impair margarine spreadability. Polarized light microstructural analysis showed that honey addition increased crystal dimension. Under accelerated storage conditions (45 and 60 °C for up to 90 days), the oxidative stability of MH was significantly higher than that of MC. In addition, the presence of honey improved the efficiency of lipid digestion (66 %) compared to that of MC (54 %). Despite the higher price of MH (3.20 €/kg) than that of MC (2.75 €/kg), honey presents high potential application prospects in margarine, driven by its ability to increase product oxidative stability and to modulate lipid digestibility.

From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations

Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast-developing research area. This review explores the current state of applications developed for oil structuring, considering the challenges and prospects. Processes such as direct and indirect oleogelation, as well as interesterification (acidolysis, alcoholysis, glycerolysis, and transesterification), are described, outlining the main factors governing them. The review also presents the potential applications and enhancement of the functional properties of structured oils in various food formulations. From the latest literature, the industrial applicability of structured oils is discussed. This work provides a well-structured overview of the broad and diverse topic of fat mimetics and oil structuring, creating a solid base for a better understanding of the topic and spotting the challenges associated with their application.

Textural, Color, and Sensory Analysis of Cookies Prepared with Hemp Oil-Based Oleogels

The amount of saturated fat in cookies can be reduced by replacing margarine with oleogel, resulting in healthier products. In this study, the rheological and textural profile of cookies formulated with oleogel as the main margarine substitute was evaluated. Hemp seed vegetable oil was oleogelized with four types of waxes: beeswax (BW), carnauba wax (CW), candelilla wax (DW), rice bran wax (RW), and three oleogeling agents, sitosterol (S), pea protein (PP), and xanthan gum (XG), respectively. The textural and rheological properties of the oleogel dough samples were analyzed using the PertenTVT-6700 texturometer (Perten Instruments, Sweden) and the Haake rheometer. The results showed an increase in the hardness of cookie doughs with oleogels. The values of the elastic component (G') and the viscous component (G″) increased, which means that the oleogels used affected the rheological behavior at 25 °C, causing an increase in the dough consistency. Sensory attributes, texture, and color parameters of cookies with oleogels were determined. The cookies' hardness increased significantly from 4409.83 ± 0.13 g (control sample) to 7085.33 ± 0.15 g in the cookie sample prepared with hemp oil sitosterol oleogel, whereas the sample with candelilla wax had the lowest hardness value of 4048.09 ± 0.14 g. The color of the oleogel cookies was darker than that of the control cookies. The cookie sample with hemp oil and beeswax oleogel was the most appreciated by the evaluators among the oleogel cookie samples. The findings suggest that hemp seed oil oleogel is an effective fat substitute in cookies, promoting the application of this vegetable oil in food products.

The Impact of Beeswax and Glycerol Monolaurate on Camellia Oil Oleogel's Formulation and Application in Food Products

This study assessed the nutritional profile of camellia oil through its fatty acid composition, highlighting its high oleic acid content (81.4%), followed by linoleic (7.99%) and palmitic acids (7.74%), demonstrating its excellence as an edible oil source. The impact of beeswax (BW) and glycerol monolaurate (GML) on camellia oil oleogels was investigated, revealing that increasing BW or GML concentrations enhanced hardness and springiness, with 10% BW oleogel exhibiting the highest hardness and springiness. FTIR results suggested that the structure of the oleogels was formed by interactions between molecules without altering the chemical composition. In biscuits, 10% BW oleogel provided superior crispness, expansion ratio, texture, and taste, whereas GML imparted a distinct odor. In sausages, no significant differences were observed in color, water retention, and pH between the control and replacement groups; however, the BW group scored higher than the GML group in the sensory evaluation. The findings suggest that the BW oleogel is an effective fat substitute in biscuits and sausages, promoting the application of camellia oil in food products.

A comprehensive review: Impact of oleogel application on food texture and sensory properties

Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications. It also addresses the challenges inherent in the use of oleogels, including the preservation of their stability and consistency through varying storage and processing conditions, navigating the regulatory landscape concerning oleogelator safety and acceptability, and confronting higher production costs. Overall, this comprehensive review highlights the potential of oleogels as a promising tool for achieving desirable textural and sensory attributes in food products while also identifying areas for future research and development.

Linseed Oil-Based Oleogel Vehicles for Hydrophobic Drug Delivery-Physicochemical and Applicative Properties

In this study, a methodology for synthesizing oleogels based on linseed oil and emulsifiers, such as beeswax and Tween 20 and Tween 80, was developed. Linseed oil served as the main oil phase, while beeswax acted as a gelling and emulsifying agent. Tween compounds are non-ionic surfactants composed of hydrophobic and hydrophilic parts, allowing for the formation of a stable system with promising properties. Surface wetting analysis of the obtained oleogels, FT-IR spectroscopy, and determination of relative and absolute humidity over time, as well as optical microscope analysis and rheological analysis of the obtained oleogels, were conducted as part of the research. The results indicate that increasing the amount of Tween 20 decreases the hydrophilicity of the oleogel, while Tween 80 exhibits the opposite effect. Surface energy analysis suggests that a higher content of Tween 20 may lead to a reduction in the surface energy of the oleogels, which may indicate greater material stability. Changes in relative humidity and FT-IR spectral analysis confirm the influence of emulsifiers on the presence of characteristic functional groups in the structure of the oleogels. Additionally, microscopic analysis suggests that an emulsifier with a longer hydrophobic tail leads to a denser material structure.