Perez-Santana Melissa, Cedeno-Sanchez Victor, Carriglio John C, MacIntosh Andrew J
Food Science and Human Nutrition Department, University of Florida, Gainesville, FL 32611, USA.
Gels. 2023 Jun 27;9(7):522. doi: 10.3390/gels9070522.
Alternatives to oils with high saturated fatty acid content are often liquid oils (high in unsaturated fatty acids) that have a modified structure created either through additives or processing. Emulsifiers are additives that can be used as structuring agents of liquid fats; this process results in products such as oleogels, which can broaden the applications of these oils. This study assessed and compared the effects of mono- and diglycerides at 3%, 5%, 7% and 10% / on the mechanical and thermal properties of high-oleic palm oil (HOPO) oleogels. HOPO was heated to 75 °C and mixed with mono- or diglycerides at those four concentrations. The thermomechanical properties of the melted oleogels were assessed using differential scanning calorimetry (DSC). The melted oleogels were cooled to final temperatures of 5 °C, 10 °C and 15 °C under identical cooling rates, after which a puncture test (via a texture analyzer) was used to assess their textures. Finally, polarized light microscopy was used to assess the mechanical changes induced through emulsifier addition. The results showed that the use of mono- and diglycerides significantly modified the thermal and mechanical properties of the oleogels. The addition of saturated monoglycerides promoted a higher-temperature nucleation stage that did not previously occur in HOPO. The onset crystallization temperature increased with the addition of diglycerides, promoting crystallization at higher temperatures of the high-melting fraction of HOPO. The hardness of the oleogel generally increased with emulsifier addition and a reduction of the temperature. The effect of the temperature on the hardness was significantly greater in the diglyceride oleogel than in the monoglyceride oleogel. This study shows that the addition of mono- and diglycerides allows companies to customize their formulations to achieve desired results that may not previously have been possible, thereby facilitating novel uses for these oils within the industry.
饱和脂肪酸含量高的油脂的替代品通常是液态油（不饱和脂肪酸含量高），其结构通过添加剂或加工进行了改良。乳化剂是一种添加剂，可用作液态脂肪的结构化剂；这个过程会产生诸如油凝胶之类的产品，从而拓宽这些油的应用范围。本研究评估并比较了3%、5%、7%和10%的甘油单酯和甘油二酯对高油酸棕榈油（HOPO）油凝胶的机械性能和热性能的影响。将HOPO加热至75°C，并与这四种浓度的甘油单酯或甘油二酯混合。使用差示扫描量热法（DSC）评估熔化的油凝胶的热机械性能。将熔化的油凝胶在相同的冷却速率下冷却至5°C、10°C和15°C的最终温度，然后通过质地分析仪进行穿刺试验以评估其质地。最后，使用偏光显微镜评估添加乳化剂引起的机械变化。结果表明，甘油单酯和甘油二酯的使用显著改变了油凝胶的热性能和机械性能。添加饱和甘油单酯促进了一个更高温度的成核阶段，这在HOPO中以前未曾出现过。随着甘油二酯的添加，起始结晶温度升高，促进了HOPO高熔点部分在更高温度下的结晶。油凝胶的硬度通常随着乳化剂的添加和温度的降低而增加。温度对硬度的影响在甘油二酯油凝胶中比在甘油单酯油凝胶中显著更大。本研究表明，添加甘油单酯和甘油二酯使公司能够定制其配方以实现以前可能无法实现的预期效果，从而促进这些油在行业内的新用途。
