Soares Marcelo Gomes, Okuro Paula Kiyomi, da Silva Marcos Fellipe, Goldbeck Rosana, Cunha Rosiane Lopes
Department of Food Engineering and Technology (DETA), School of Food Engineering (FEA), University of Campinas (UNICAMP), Campinas 13083-862, SP, Brazil.
Foods. 2025 Mar 18;14(6):1030. doi: 10.3390/foods14061030.
Oleogels must replicate the rheological behavior of saturated fats at processing and consumption temperatures to maintain their physical stability and sensory acceptance. Thus, multicomponent oleogels present a promising approach since oleogelators can exhibit structuring and melting at different temperatures. The aim of the study was to produce a mixture of ultra-chain-long esters capable of structuring and modulating rheological behavior in response to temperature exposure. Therefore, enzymatic transesterification between sorbitol and fully hydrogenated crambe oil (FHCO) was performed to produce a mixture of ultra-long-chain sorbitan esters (SB) for efficient structuring of sunflower oil. SB generated in a reaction medium consisting exclusively of ethanol (60 °C, 200 rpm, 1:1 molar ratio) was selected for its high sorbitol consumption (~95%). While SB oleogels exhibited higher gel strength at 5 °C, at 25 °C, FHCO oleogels were stiffer, showing the gradual melting of SB oleogels evaluated by temperature-dependent rheological analyses and thermal properties. Oleogelation inhibited hydroperoxide formation compared to sunflower oil over 30 days. Results highlight the potential of multicomponent oleogels based on ultralong-chain esters for healthier and more stable high-lipid products. Modulating rheological thermoresponsiveness ensures physical stability under refrigeration while providing a texture similar to saturated fats during spreading and swallowing.
油凝胶必须在加工和消费温度下复制饱和脂肪的流变行为，以保持其物理稳定性和感官接受度。因此，多组分油凝胶是一种很有前景的方法，因为油凝胶剂可以在不同温度下表现出结构化和熔化特性。本研究的目的是制备一种超链长酯混合物，该混合物能够根据温度变化构建和调节流变行为。因此，进行了山梨醇与全氢化芥子油（FHCO）之间的酶促酯交换反应，以制备超长链脱水山梨醇酯（SB）混合物，用于高效构建向日葵油。选择在仅由乙醇组成的反应介质（60℃，200rpm，摩尔比1:1）中生成的SB，因其山梨醇消耗率高（约95%）。虽然SB油凝胶在5℃时表现出较高的凝胶强度，但在25℃时，FHCO油凝胶更硬，通过温度依赖性流变分析和热性能评估表明SB油凝胶逐渐熔化。与向日葵油相比，油凝胶化在30天内抑制了氢过氧化物的形成。结果突出了基于超长链酯的多组分油凝胶在生产更健康、更稳定的高脂产品方面的潜力。调节流变热响应性可确保冷藏条件下的物理稳定性，同时在涂抹和吞咽过程中提供与饱和脂肪相似的质地。
