Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring

卷:214

Chi Diem Doan ; To, Chak Ming ; De Vrieze, Mike ; Lynen, Frederic ; Danthine, Sabine ; Brown, Allison ; Dewettinck, Koen ; Patel, Ashok R.

Univ Ghent

关键词: Wax;    Chemical components;    HPLC;    GC-MS;    X-ray;    Gelation;   

DOI  :  10.1016/j.foodchem.2016.07.123

学科分类：食品科学和技术

【 摘 要 】

Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC MS followed by evaluation of their oil structuring properties. The gel strength, including the average storage modulus and oscillation yield stress, displayed a negative correlation with FALs and a positive correlation with HCs, FFAs and WEs. The components dictating the gel strength are HCs, FFAs and WEs in a descending order of importance. The consistency of the oleogels increased with the increasing amount of FFAs and HCs and the decreasing amount of WEs and FALs. The presence of more WEs results in a strong but brittle gel with a high initial flow yield stress. We believe these results might be useful in selecting the right waxes to combine in certain fat-based food products. (C) 2016 Elsevier Ltd. All rights reserved.