Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

• Main Authors: Santiago Bascuas, Ana Salvador, Isabel Hernando, Amparo Quiles
• Format: Article
• Language: English
• Published: Frontiers Media S.A. 2020-07-01
• Series: Frontiers in Sustainable Food Systems
• Subjects: oleogelation; HPMC; xanthan gum; sunflower oil; rheological properties; peroxide value
• Online Access: https://www.frontiersin.org/article/10.3389/fsufs.2020.00111/full

Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-, poly-unsaturated fatty acids, and similar functionality to traditional solid fat, can be a healthy alternative in food formulation. The aim of this study is to develop edible oleogels with a healthy and stable lipid profile, using the emulsion-template approach and hydrocolloids as oleogelators. Oleogels were developed from sunflower oil and sunflower oil with a high content of monounsaturated acids, using hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG) as oleogelators. The influence of two drying conditions (60°C for 24 h and 80°C for 10 h 30 min) along with the composition of the oil on the structural, physical, and oxidative stability of oleogels were studied. All oleogels presented a stable network and high physical stability with oil losses <14% after 35 days of storage. Rheological properties showed that oleogels displayed a low frequency dependent and G′ > 105 Pa related to solid gel-like behavior. Oleogels made with sunflower oil rich in monounsaturated fatty acids resulted in higher oxidative stability, with those developed at drying temperatures of 80°C for 10 h 30 min having a greater structural and physical stability.