Thermo-reversible oleogels formulated with monoglycerides or beeswax as oleogelator for food applications

Abstract

Part of the book series: Springer Proceedings in Materials ((SPM,volume 50)) Included in the following conference series: X Workshop in R&D+i & International Workshop on STEM of EPSNowadays, consumers are increasingly concerned about the effects of diet on health. In this context, oleogelation has been suggested as an interesting strategy to substitute unhealthy fats and may even allow encapsulation of bioac-tive substances in food matrices. This suggests that the development of thermo-reversible oleogels could have a significant impact on the bioavailability and bi-ostability of functional foods, as well as the associated beneficial outcomes. The purpose of this study was to compare oleogels using two gel-ling agents, a food additive (E-471), which consists mainly of fatty acid monoglycerides, and bees-wax (E-901). To achieve this, a rheological characterization of oleogels was car-ried out by using Small Amplitude Oscillatory Shear tests (SAOS). Systems con-taining distilled commercial monoglycerides of fatty acids showed a typical gel behaviour at 20ºC, while the behaviour of beeswax oil systems corresponded to weak gels at this temperature. This was also reflect-ed in an increase in the tem-perature at which the gel-sol transition occurred when the systems were heated. The transition took place at higher temperatures for the monoglyceride gels, which indicates that they are stronger gels. An increase in the elastic component of the oleogels was noted as the concentration of gelling agent increased. Oleo-gels with 4% distilled commercial monoglycerides and 4% beeswax show stabil-ity at body temperature, although the latter shows reversibility during heating. Conversely, systems with 2% of both gel-ling agents undergo the gel-sol transi-tion before reaching body temperature