Development of healthier and industrially applicable oleogel with low saturated fatty acid content using a small amount of high-melting fat

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2023-07-01 DOI:10.1016/j.foostr.2023.100333

Noritaka Oishi , Hiroki Umemoto , Ryo Sasaki , Haruhiko Koizumi , Satoru Ueno

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Abstract

We aimed to develop a low-saturated fat oleogel with a small amount of high-melting fat and elucidate its gelation mechanism. Fully hydrogenated rapeseed oil rich in behenic acid (FHR-B), fully hydrogenated rapeseed oil rich in stearic acid (FHR-S), fully hydrogenated fish oil extracted from sardines (FHF), fully hydrogenated beef tallow (FHBT), fully hydrogenated palm oil (FHP), and fully hydrogenated hard palm mid-fraction (FHHPMF) were used as oleogelators. The gelation ability, chemical composition, crystal morphology, polymorphism, and melting properties of the prepared samples were evaluated. FHR-B, FHF, FHP, and FHHPMF formed gels with 2 wt% or lower concentrations. High-melting fat with a high gelation ability formed fibrous crystals with a high aspect ratio, that is, whisker crystals, in canola oil. The crystal morphology was affected by the triacylglycerol composition. Moreover, high-temperature storage caused the separation of TAGs, affecting the crystal morphology. Hence, high-melting fats with complex TAG compositions showed different gelation behaviors depending on the storage temperature. We confirmed that FHHPMF exhibited exceptionally high gelation ability, forming a gel at only 0.5 wt%. Therefore, FHHPMF may be a suitable oleogelator for industrial use with a controllable saturated fatty acid content and waxy mouthfeel.

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利用少量高熔点脂肪开发健康、工业适用的低饱和脂肪酸含量油凝胶

我们旨在开发一种含有少量高熔点脂肪的低饱和脂肪油凝胶，并阐明其凝胶化机制。使用富含山嵛酸的全氢化菜籽油（FHR-B）、富含硬脂酸的全氢菜籽油（FHR-S）、从沙丁鱼中提取的全氢化鱼油（FHF）、全氢化牛油（FHBT）、全氢棕榈油（FHP）和全氢化硬棕榈中间馏分（FHHPMF）作为油凝胶剂。对制备的样品的凝胶化能力、化学成分、晶体形态、多态性和熔融性能进行了评价。FHR-B、FHF、FHP和FHHPMF形成具有2wt%或更低浓度的凝胶。具有高凝胶化能力的高熔点脂肪在菜籽油中形成高纵横比的纤维晶体，即晶须晶体。晶体形态受三酰甘油组成的影响。此外，高温储存导致TAG分离，影响晶体形态。因此，具有复杂TAG组成的高熔点脂肪根据储存温度表现出不同的凝胶化行为。我们证实FHHPMF表现出异常高的凝胶化能力，仅在0.5wt%时形成凝胶。因此，FHHPMF可能是一种适合工业使用的油脂增稠剂，具有可控的饱和脂肪酸含量和蜡质口感。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

发文量

期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.