Science des Aliments et Formulation, Gembloux Agro-Bio Tech, ULiège, 5030 Gembloux, Belgium.
Quality and Authentication of Products Unit, Quality Department of Agricultural Products, Walloon Agricultural Research Centre (CRA-W), Chaussé de Namur 24, 5030 Gembloux, Belgium.
Food Chem. 2023 Mar 30;405(Pt B):134927. doi: 10.1016/j.foodchem.2022.134927. Epub 2022 Nov 12.
Sucrose esters (SE) have been widely studied as emulsifiers to tailor crystallization in fats. Nevertheless, few studies have assessed the potential of SEs as oleogelators to structure oleogels. This study aimed to evaluate alternative routes that would improve the oleogelation capacity of commercial SEs with different Hydrophilic-lipophilic balance (HLB) values and evaluate the physical properties of the oleogels produced by different routes. Four SEs were evaluated (SP10-HLB2, SP30-HLB6, SP50-HLB11, and SP70-HLB15) using three oleogelation routes (traditional or melting, ethanol, and foam-template). Of all evaluated samples, only the SP50 ethanol route with 10 % SE showed a solid-like structure. This sample presented the highest hardness (0.4 ± 0.1 N) and elastic modulus (4589 ± 89 Pa). SP70 showed a potential oleogel after foam-template approach due to the higher oil binding capacity. SP10 was the only directly completely soluble SE in oil, although it formed a very liquid gel. SP30 did not show a potential or oleogel structure for any of the routes tested.
蔗糖酯（SE）已被广泛研究作为乳化剂来调整脂肪的结晶。然而，很少有研究评估 SE 作为结构油凝胶的油凝胶剂的潜力。本研究旨在评估替代途径，以提高具有不同亲水亲油平衡（HLB）值的商业 SE 的油凝胶化能力，并评估不同途径产生的油凝胶的物理性质。使用三种油凝胶化途径（传统或熔融、乙醇和泡沫模板）评估了四种 SE（SP10-HLB2、SP30-HLB6、SP50-HLB11 和 SP70-HLB15）。在所评估的所有样品中，只有 SE 含量为 10%的 SP50 乙醇途径表现出固体样结构。该样品表现出最高的硬度（0.4±0.1N）和弹性模量（4589±89Pa）。SP70 由于具有较高的油结合能力，在泡沫模板方法后显示出潜在的油凝胶。SP10 是唯一在油中完全可溶的 SE，尽管它形成了非常液态的凝胶。SP30 对于测试的任何途径都没有显示出潜在的或油凝胶结构。
