Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations.
Food Res Int
; 189: 114579, 2024 Aug.
Article
em En
| MEDLINE
| ID: mdl-38876599
ABSTRACT
Utilizing waxes to gel oils presents a viable approach for diminishing trans and saturated fat levels in commercial fats such as margarines. This technique ensures that oleogels mimic traditional fats in terms of rheological properties, oil-binding capacity, and overall structure. Our study employed cooling-shear rates to finely adjust physical characteristics, evaluating rheology via SAOS-LAOS, oil retention, and crystal structure of wax oleogels, compared against commercial margarines as benchmarks. Findings indicate that wax oleogels, under specific cooling/shear conditions, exhibit softer yet more ductile-like behavior, akin to margarine, while retaining oil effectively. This similarity is evidenced through Lissajous curves and plastic dissipation ratio during yielding, reflecting a ductile yielding response characterized by square-like Lissajous curves and a plastic dissipation ratio index approximating one. Although these crystallization conditions influence the mechanical properties of wax oleogels, they do not alter oil losses or wax characteristics.
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Base de dados:
MEDLINE
Assunto principal:
Compostos Orgânicos
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Reologia
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Ceras
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Margarina
Idioma:
En
Ano de publicação:
2024
Tipo de documento:
Article