Modulating edible-oleogels physical and functional characteristics by controlling their microstructure.
Food Funct
; 15(2): 663-675, 2024 Jan 22.
Article
en En
| MEDLINE
| ID: mdl-38108083
ABSTRACT
The influence of co-oleogelators like lecithin or hydrogenated lecithin together with the addition of dispersed water droplets to modulate the microstructure and thus the physical properties of glyceryl stearate (GS)-corn oil oleogels was investigated by thermal profile, microstructure, hardness, and oil binding capacity (OBC). The addition of ß-carotene (ßC) was also assessed. With lecithin, crystallization and melting temperatures were reduced, resulting in less-ordered crystal networks with a lower hardness and OBC, while with hydrogenated lecithin, the opposite effect was observed. In the presence of water, oleogels became harder but more brittle. Finally, ßC acted as a crystal modifier increasing the hardness and OBC in the presence of lecithin, but decreased these parameters in hydrogenated lecithin-containing and water-filled oleogels. This study provides a better understanding on how the composition of GS-based oleogels can affect their physical properties.
Texto completo:
1
Colección:
01-internacional
Banco de datos:
MEDLINE
Asunto principal:
Compuestos Orgánicos
/
Lecitinas
Idioma:
En
Revista:
Food Funct
Año:
2024
Tipo del documento:
Article
País de afiliación:
España