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Development of organogéis prepared with waxes and mixtures of vegetable oils and fats

Grant number: 11/13591-1
Support Opportunities:Regular Research Grants
Duration: March 01, 2012 - February 28, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Daniel Barrera Arellano
Grantee:Daniel Barrera Arellano
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


Organogels are mixtures that exhibit characteristics of gel, consisting of a structuring agents and an immobilized phase, forming a thermoreversible self-sustaining network, where the immobilized phase is an organic compound, which differs from other gels largely composed of water soluble compounds. The major already studied structuring agents are diaglycerols, monoacylglycerols, fatty alcohols and acids and theis mixtures, waxes and waxy esters, phytosterols and oryzanol, lecithin and sorbitan triestearate among others. The use of organogels in food products has been object of study in several studies, as an alternative to obtain products with good technological properties without the use of trans fatty acids and reduced saturated fatty acids. The objective of this research is to elaborate and characterize organogels from soybean oil, a vegetable fat and vegetable waxes (sugarcane wax and cadelilla wax), and from the obtained results suggest possible applications of these organogels in food products. Organogel buit with maximum 4% wax and 25% vegetable fat will be analyzed for its stability, rheological properties, thermical behavior, solid fat content, crystallization isotherm, spreadability, hardness and morphology. It is expected that this study to obtain detailed information on the morphological structure of the crystalline networks formed on the presence of waxes on soybean oil and also understand the structuring process of these components using waxes and fats and its relation with the changes on physical and rheological properties of the final products. These information will be relevant for the development of a new generation of technical fats for specific applications with no trans fatty acids and reduced saturated fatty acid contents. (AU)

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