Evaluation of the use of carnauba wax oleogels in coconut oil in the formation and stability of water-in-oil emulsions of the HIPE type with and without structuring of the aqueous phase

• Grant number: 23/07648-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: February 01, 2024
• End date: July 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Andrea Carla da Silva Barretto
• Grantee: Anna de Souza Biazin
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

The growing consciousness about the relationship between health and eating brings to the horizon of food science the need for organic, sustainable, and less processed foodstuff alternatives. In this context, coconut oil, for instance, has been widely used in food products, as a substitute for butters and margarines. However, there are challenges related to high consumption of coconut oil due to its high energy density and presence of saturated fats that must be surpassed. One possibility is to reduce the fat concentration in these products by incorporating water and forming emulsions. The structuration of the oil phase by vegetable waxes may facilitate the formation and stability of emulsions. In emulsions with higher water volume, it may be required structuring agents in the aqueous phase, such as amide and proteins, to help the stabilization. In this sense, the objective of this work is to determine the impact of using different carnauba wax oleogels in coconut oil during the production and stabilization of oil-in-water and water-in-oil emulsions. In addition, the oleogels that obtain the best results for stabilizing water-in-oil emulsions will be evaluated for their ability to form and stabilize HIPE-type emulsions. Finally, Azuki bean flours will be used in the aqueous phase to evaluate the impact of aqueous phase structuring agents on the formation and stabilization of HIPE-type emulsions.