Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

Biomolecules

Denise M. G. Freire¹  Apostolis A. Koutinas²  Ioanna Mandala²  Aikaterini Papadaki²  Nikolaos Kopsahelis³ 

[1] Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Technology Center, A, Lab 549, Rio de Janeiro 21941-901, Brazil;Department of Food Science Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece;

关键词: structured lipids;    organogel;    fat replacer;    wax esters;    enzymatic synthesis;    food processing;    soybean fatty acid distillate;    bioeconomy;   

DOI  :  10.3390/biom10010106

来源: DOAJ

【 摘 要 】

Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1−2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G′ is higher than G″ at 20−27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications.

【 授权许可】

Unknown