Rheological properties of emulsion templated oleogels based on xanthan gum and different structuring agents
Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide, xanthan gum (XG), in combination with different...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/265267 |
| Acceso en línea: | http://hdl.handle.net/10261/265267 https://api.elsevier.com/content/abstract/scopus_id/85126512421 |
| Access Level: | acceso abierto |
| Palabra clave: | Emulsifiers Emulsions Hydrocolloids Oleogel Rheology |
| Sumario: | Oleogel design based on emulsions using food grade polymers is a potential strategy for replacing saturated and trans fats. The aim of this paper is the characterization of sunflower oil-based oleogels structured by a non-surface-active polysaccharide, xanthan gum (XG), in combination with different structuring agents, through an emulsion template approach, which consists in the dehydration of the continuous phase of an oil/water emulsion. Four types of molecules with different origins were used: a synthetic one, polysorbate Tween 80, and other three from natural sources: a protein (whey protein, WP), a lipid (soy lecithin, SL) and a polysaccharide (locust bean gum, LBG). All the emulsions had a high shear thinning character (s = 0.45) and a weak gel behaviour (tanδ = 0.2). Only the LBG emulsions presented significant differences, with higher values of viscosity and viscoelastic moduli. The resulting oleogels showed high gel strength, exhibiting a marked elastic behaviour typical of structured solid systems (G′>G'′ and tanδ = 0.06). SL oleogels stood out for presenting the lowest firmness, although internal structure seems to be similar to the rest. Regarding to stability, measurements indicated a great oil binding capacity (90% approx.) after 24 h. It is concluded that obtaining stable and solid-like oleogels with liquid oil using a hydrophilic polymer (XG) combined with different food-grade structuring agents was possible. These systems have great potential in food reformulation, especially for saturated fat substitution. |
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