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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Role of the oil on glyceryl monostearate based oleogels

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Ferro, Ana Caroline [1] ; Okuro, Paula Kiyomi [1] ; Badan, Ana Paula [2] ; Cunha, Rosiane Lopes [1]
Total Authors: 4
[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Engn, BR-13083862 Campinas, SP - Brazil
[2] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Technol, BR-13083862 Campinas, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Research International; v. 120, p. 610-619, JUN 2019.
Web of Science Citations: 2

The high consumption of saturated and trans fats, used in the formulation of lipid-based foods, is associated with incidence of health problems. Organogels or oleogels are a novel class of structured lipids formed from liquid oil as continuous phase entrapped within network of structuring molecules. The aim of this study was to understand the role of oils with different composition on the formation of glyceryl monostearate (GM) gel network. Glyceryl monostearate-based oleogels were produced with the minimal concentration of 5 wt% in sunflower (SF), high oleic sunflower oil (HOS) and coconut oil (CO). The influence of the oil type on the physicochemical properties of the gel was analyzed. The GM gels showed a solid-like behavior using either high oleic sunflower or sunflower oils but did not form a true gel with coconut oil. Although different oils could affect the crystal formation, all gels exhibited needle-like crystal morphology regardless solvent quality. The GM crystals arranged in a lamellar configuration are responsible for entrapping both SF and HOS oils. Degree of saturation of oils might affect GM oleogel properties. Long chain monounsaturated fatty acids favored the packing of GM crystals in a cohesive gel. Furthermore polymorphism with preferential crystalline beta' form of GM was formed using a medium containing one and two unsaturation. In conclusion, it was observed that the type of oil influenced the formation of the GM gel network. These findings allow the better understanding of GM-based oleogels, providing opportunity to design for food products with improved technological and nutritional properties. (AU)

FAPESP's process: 06/03263-9 - Process, packaging, edible coatings application and final quality evaluation of some high moisture tropical fruits
Grantee:Miriam Dupas Hubinger
Support Opportunities: Regular Research Grants
Grantee:Paula Kiyomi Okuro
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 16/10277-8 - Formulation-depending parameters on the mechanical,thermal and rheological properties of lecithin-based oleogels
Grantee:Paula Kiyomi Okuro
Support Opportunities: Scholarships abroad - Research Internship - Doctorate
FAPESP's process: 11/06083-0 - Emulsification by microchannels
Grantee:Rosiane Lopes da Cunha
Support Opportunities: Regular Research Grants