Godoi Kamila Ramponi Rodrigues de, Basso Rodrigo Correa, Ming Chiu Chih, da Silva Alan Ávila, Cardoso Lisandro Pavie, Ribeiro Ana Paula Badan
Department of Food Technology, School of Food Engineering, University of Campinas, Brazil.
Institute of Science and Technology, Federal University of Alfenas, Brazil.
Food Res Int. 2020 Nov;137:109460. doi: 10.1016/j.foodres.2020.109460. Epub 2020 Jun 20.
Organogels are semi-solid systems where the liquid phase is immobilized for three-dimensional network self-sustained formed by structuring agents capable to hold a larger quantity of liquid oil. The use of these structuring agents or crystallization modifiers, as specific triacylglycerols, emulsifiers and high molecular weight - high melting point lipids, have been recognized as the main alternative for obtaining low saturated fats for food formulation. The aim of this work was to evaluate the crystallization, microstructure and polymorphism properties of hybrid soybean oil (SO) organogels, formulated with 6% (w:w) of structuring agents through a centroid simplex system added singly, in binary or ternary association of candelilla wax (CW), sorbitan monostearate (SMS) and fully hydrogenated palm oil (FHPO). The thermal behavior, crystallization kinetics, physical stability by temperature cyclization, microstructure and polymorphism were evaluated. FHPO and CW increased the stability and ability to form crystalline networks in organogels, while SMS accelerated the crystallization process. The structuring agents increased the initial and final crystallization temperatures, even as the melting temperatures and the enthalpy values of organogels. Time-temperature cyclization (cyclization 1: 5 °C/48 h + 35 °C/24 h + 5 °C/24 h; cyclization 2: 35 °C/48 h + 5 °C/72 h) showed that all the systems resulted in firm and stable organogels, except when SMS or FHPO were used singly. CW promoted formation of denser crystalline networks with higher solids content, quick crystallization onset and higher melting points that indicates adequate thermal resistance; while FHPO increased the solid content although it was effective to obtain organogels only at the cooling temperature (5 °C). The binary interaction of FHPO + CW increased the thermal resistance of organogels; and the interactions among SMS + CW and SMS + CW + FHPO although it was effective to obtain organogels. Regardless of the presence and proportions of structuring agents, organogels were characterized by beta polymorphism.
有机凝胶是一种半固体体系，其中液相通过能够容纳大量液态油的结构剂形成三维网络自支撑结构而被固定。使用这些结构剂或结晶改性剂，如特定的三酰甘油、乳化剂和高分子量高熔点脂质，已被认为是获得用于食品配方的低饱和脂肪的主要替代方法。本研究的目的是通过质心单纯形系统，单独添加、二元或三元组合使用6%（w:w）的小烛树蜡（CW）、脱水山梨醇单硬脂酸酯（SMS）和完全氢化棕榈油（FHPO），来评估混合大豆油（SO）有机凝胶的结晶、微观结构和多晶型性质。对其热行为、结晶动力学、温度循环下的物理稳定性、微观结构和多晶型进行了评估。FHPO和CW提高了有机凝胶中形成结晶网络的稳定性和能力，而SMS加速了结晶过程。结构剂提高了初始和最终结晶温度，以及有机凝胶的熔点和焓值。时间-温度循环（循环1：5℃/48小时+35℃/24小时+5℃/24小时；循环2：35℃/48小时+5℃/72小时）表明，除了单独使用SMS或FHPO时，所有体系都能形成坚固稳定的有机凝胶。CW促进形成具有更高固体含量、更快结晶起始和更高熔点的更致密结晶网络，这表明具有足够的耐热性；而FHPO增加了固体含量，尽管它仅在冷却温度（5℃）下有效地获得了有机凝胶。FHPO + CW的二元相互作用提高了有机凝胶的耐热性；SMS + CW和SMS + CW + FHPO之间的相互作用虽然有效地获得了有机凝胶。无论结构剂的存在和比例如何，有机凝胶均以β多晶型为特征。
