Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes.

peer reviewedSucrose esters (SE) have been investigated as structuring agents in oleogels. Due to the low structuration power of SE as single agent, this component has recently been explored in combination with other oleogelators to form multicomponent systems. This study aimed to evaluate binary blends of SEs with different hydrophilic-lipophilic balances (HLBs) with lecithin (LE), monoglycerides (MGs) and hard-fat (HF), according to their physical properties. The following SEs, SP10-HLB2, SP30-HLB6, SP50-HLB11, and SP70-HLB15, were structured using three different routes: "traditional", "ethanol" and "foam-template". All binary blends were made using a 10% oleogelator in 1:1 proportion for binary mixtures; they were then evaluated for their microstructure, melting behavior, mechanical properties, polymorphism and oil-binding capacity. SP10 and SP30 did not form well-structure and self-standing oleogels in any combination. Although SP50 showed some potential blends with HF and MG, their combination with SP70 led to even more well-structured oleogels, with a higher hardness (~0.8 N) and viscoelasticity (160 kPa), and 100% oil-binding capacity. This positive result might be attributed to the reinforcement of the H-bond between the foam and the oil by MG and HF

Influence of sonication, temperature, and agitation, on the physical properties of a palm-based fat crystallized in a continuous system

High-intensity ultrasound (HIU) has been used in the past to change fat crystallization and physical properties of fat crystalline networks. The objective of this work was to evaluate how HIU placed on different positions in a scraped surface heat exchanger (SSHE) using different processing conditions affect the physical properties of an interesterified palm olein. The sample was crystallized at two temperatures (20 °C and 25 °C) and two agitation rates (344/208 rpm and 185/71 rpm, barrels/pin worker). HIU (12.7 mm-diameter tip, 50% amplitude, 5 s pulses) was placed at three different positions within the SSHE. After processing, samples were stored at 25 °C for 48 h and analyzed according to the crystal morphology, solid fat content (SFC), oil binding capacity (OBC), melting behavior, viscoelasticity, and hardness. Physical properties were affected by crystallization conditions, by sonication, and by HIU position. The greatest improvement obtained was at 20 °C using low agitation when HIU was placed at the beginning of the SSHE. These conditions result in a sample with 98.9% of OBC, 274 kPa of viscoelasticity and 31 N of hardness. These results show that HIU can be used as an additional processing tool to improve physical properties of a palm-based fat and that the best improvement was obtained as a combination of crystallization conditions and HIU position

Alternative fats in crystallization behavior of cocoa butter and chocolate

Orientadores: Lireny Aparecida Guaraldo Gonçalves, Renato GrimaldiDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: A manteiga de cacau (MC) é uma gordura natural extremamente importante para formulação de chocolate, mas devido à dificuldade em seu acesso e volatilidade de seus preços outras gorduras alternativas têm sido estudadas e produzidas a fim de substituí-las, como as gorduras equivalentes (Cocoa Butter Equivalent-CBE) e as substitutas (Cocoa Butter Substitutes-CBS). Entretanto as características de cristalização e sensoriais da MC promovidas no chocolate são muito peculiares, além disto, pode ocorrer uma incompatibilidade entre as gorduras sucedâneas o que ocasionará defeitos no chocolate como o fat bloom. O objetivo desse trabalho foi estudar a cristalização da MC, CBE, CBS, bem como entre estas misturas, a fim de se obter uma fração o mais semelhante possível à MC pura para elaboração de chocolates amargos, e a partir da avaliação destes chocolates, estudar a influência dessas gorduras na formação do fat bloom. As misturas elaboradas foram baseadas no teor total de MC presente no chocolate (MC adicionada e do liquor) e as concentrações estudadas variaram de 5%, 10%, 15%, 20% e 37,5% da CBE ou CBS na MC. As matérias-primas e as misturas foram caracterizadas mediante composição em ácidos graxos, composição triacilglicerólica, isotermas de cristalização, teor de sólidos, microestrutura, comportamento térmico, polimorfismo, consistência e ponto de fusão. Para verificar o efeito da adição dessas gorduras na qualidade do chocolate e resistência ao fat bloom amostras produzidas foram armazenados sob duas condições, 100 dias por 20°C e seis ciclos de 48h com 24h a 20°C e 24h a 33°C, sendo periodicamente avaliados quanto ao, índice de brancura, tensão de ruptura, configuração visual, polimorfismo e comportamento térmico. As misturas entre CBS e MC apresentaram grandes alterações na cristalização e plasticidade à medida que se aumentou o teor de CBS, e o principal efeito desta foi a formação de uma mistura eutética entre as duas gorduras. Já misturas entre CBE e MC são completamente compatíveis e poucas alterações são encontradas para estas misturas mesmo em altas concentrações de CBE. Por isso foi possível utilizar concentrações de até 20% de CBE e 10% de CBS, na produção dos chocolates. Os chocolates armazenados a 20°C apresentaram ótima resistência ao fat bloom e nenhum apresentou sinais da ocorrência deste defeito após 100 dias. Dentre os chocolates submetidos a flutuações de temperatura, após 3 ciclos o chocolate padrão apresentou alterações polimórficas e visuais características de fat bloom que foram intensificadas à medida que os ciclos foram prosseguindo. Os demais chocolates não sofreram influência da variação de temperatura, principalmente o chocolate com CBE que não apresentou nenhuma alteração visual ou estrutural característica de fat bloom, e o com CBS apenas após o sexto ciclo apresentou os primeiros sinais deste fenômeno. Através destes resultados foi possível concluir que apesar da incompatibilidade entre CBS e MC observada pelo estudo da cristalização destas misturas, esta incompatibilidade não foi determinante para acelerar a formação de fat bloom nos chocolates com esta gordura, sendo estes mais resistentes do que o chocolate padrão. A utilização de CBE em chocolates além de não ocasionar alterações de cristalização significativas ainda aumenta a resistência do chocolate ao fat bloomAbstract: Cocoa butter (CB) is an extremely important natural fat for chocolate formulation, but due to the difficulty access and volatility of its price, alternative fats have been studied and produced to replace them as the Cocoa Butter Equivalent (CBE) and Cocoa Butter Substitutes (CBS). However, the crystallization and sensory characteristics that CB promoted in chocolate are very singular. Moreover, there may be an incompatibility between the alternative fats and CB which will cause defects in chocolate as fat bloom. The aim of this work was study the crystallization of CB, CBE, CBS, and their mixtures, in order to obtain a fraction as similar as possible to the pure CB for the preparation of dark chocolates, and study the influence of these fats on fat bloom formation. The mixtures were prepared based on the total content of CB on chocolate (CB added and CB inside the liquor), and the studied concentrations ranging from 5%, 10%, 15%, 20% and 37.5% of the CBE or CBS on CB. Raw materials and mixtures were characterized by fatty acid composition, triacylglycerol composition, isothermal crystallization, solid fat content, microstructure, thermal behavior, polymorphism, consistency and melting point. To check the effect of the addition of these fats in chocolate quality and resistance to fat bloom, the samples were produced and stored under two conditions, 100 days at 20° C and by temperature cycling for six cycles of 48h, 24h at 20°C and 24h at 33°C, periodically evaluated for, whiteness index, snap, microstructure, polymorphism and thermal behavior. The mixtures between CBS and CB showed large changes in the crystallization and plasticity as the CBS content was increased and the main effect is the formation of an eutectic mixture between the two fats. CBE and CB mixtures are fully compatible and little changes on crystallization of these mixtures are found even at high concentrations of CBE. Therefore it was possible to use 20% of CBE and 10% of CBS in chocolate production. All chocolates stored at 20°C showed excellent resistance to fat bloom and showed no signs occurrence of this defect during the 100 days. Nevertheless, the chocolate standard under temperature cycling, after 3 cycles showed modifications polymorphic and visual characteristics of fat bloom, and these characteristics were enhanced as the cycles were proceeding. Other chocolates were not so influenced by the variation of temperature, especially chocolate with CBE that showed no visual change or structural feature of fat bloom, and with CBS only showed after the sixth cycle the first small signs of this phenomenon. Through these results was concluded that despite the incompatibility between CBS and MC observed in the study of crystallization of these mixtures, this incompatibility was not decisive to accelerate the formation of fat bloom in chocolates with this fat, which are more resistant than standard chocolate. The addition of CBE on chocolates did not result on significant crystallization changes and also increased the resistance of chocolate to fat bloomMestradoTecnologia de AlimentosMestra em Tecnologia de Alimento

Effect of high-intensity ultrasound on the oleogelation and physical properties of high melting point monoglycerides and triglycerides oleogels

Abstract: Oleogels and oleogelation routes have been extensively studied in the past decade; however, the industry has not yet implemented this technique due to price, availability, and clean label. The objective of this study was to evaluate the synergism of binary oleogels structured by monoglycerides (MG) and high melting point triacylglycerols (HF) with and without high-intensity ultrasound (HIU) according to their physical properties. MG:HF (0:6, 1:5, 2:4, 3:3, 4:2, 5:1, and 6:0) oleogels were produced by mixing at 70 °C with a stirring of 350 rpm for 5 min, followed by a cooling and storage at 20 °C for 24 hr. A 20-kHz HIU was applied for 10s, 30s, or 10s using three pulses (10sON/10sOFF) during the cooling step via a macro tip (12.7 mm) and 50% amplitude (56 W) in the presence of few -crystals. Samples were evaluated according to their hardness, oil-binding capacity (OBC), microstructure, melting behavior, viscoelasticity, and flow behavior. The best physical properties were found in the MG6:HF0 oleogel, with a hardness of 1.2 N, elasticity of 5.5 kPa, viscosity of 99 Pa⋅s and 99% OBC. These properties were reduced with the decrease of MG in the blend. The sonication did not improve the MG6:HF0, instead it affected its properties negatively. However, sonication showed a positive effect on the blends of MG and HF. The hardness was improved at least threefold and OBC around 20%, these effects were already observed using only 10s sonication. Sonocrystallization induced secondary nucleation and changed the crystalline material only in blends containing HF indicating the better effect of the sonocrystallization on oleogels in the presence of high-melting points triacylglycerols. Practical Application: Oleogels are a valuable alternative in food industry to replace trans and reduce saturated fatty acids content in many food products. The combination of a binary structuration and use of high-intensity ultrasound that is a physical green technology will give the food industry information on how to improve the physical properties of oleogels without increasing the amount of oleogelators, giving a future alternative to clean label and sensory claims of oleogels applications. © 2021 Institute of Food Technologists

Influence of sonocrystallization on lipid crystals multicomponent oleogels structuration and physical properties.

peer reviewedThe use of multicomponent oleogels combined with a physical process such as high-intensity ultrasound (HIU) has become an interesting alternative to overcome nutritional and technological issues in fat-based foods. This is because the combination can add technological properties without changing the total amount of gelators, improving sensory acceptance and clean label claim. In this context, the study aims to evaluate the structuration power and physical properties of oleogels formed by monoglycerides (MG), fully hydrogenated rapessed oil (FHRO), and lecithin (LE) in rapeseed oil, with and without HIU. All samples were analyzed according to their microstructure, melting behavior, rheology, texture, polymorphism, and oil binding capacity. In mono-structured oleogels, only MG was able to form gels that did not flow. Three synergic combinations that produced 99% oil binding capacity oleogels were found: MG: FHRO, FHRO:LE, and MG:FHRO:LE. These combinations showed improved physical properties like hardness, elastic modulus, and oil loss when sonicated, which was attributed to the induced secondary crystallization of the FHRO promoted by HIU

Trends in oleogel research

editorial reviewe

High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators

peer reviewedThis study aims to evaluate the structuration power and physical properties of oleogel emulsions formed by monoglycerides (MG), hardfat (HF), and lecithin (LE), with and without high-intensity ultrasound (HIU). Emulsion gels with and without HIU were prepared in mono-, bi- and ternary gelator blends (10% of the lipid phase) and with different water (W) proportions (W = 1, 15, or 30%). All samples were analyzed according to their gel/emulsion formation, microstructure, melting behavior, rheology, texture, polymorphism, and oil binding capacity. In mono structured emulsions only MG was able to form structured emulsions that did not flow. Three synergic combinations of oleogels were found: MG:HF, HF:LE, and MG:HF:LE; nevertheless, the only synergic combination found in all water proportions was MG:HF. Sonicated MG:HF emulsions formed more organized and stable water droplets, and with 30 W even achieved similar physical properties as MG:HF oleogel (0 W). A soft structured emulsion was also found for sonicated LE and HF:LE with 30 W. Multicomponent emulsion gels formed by MG, HF, and LE are a good alternative for food applications because they can form different synergic combinations with good physical properties such as hardness (> 1 N), elastic modulus (> 1 × 105 Pa), and oil binding capacity (> 99%), and these properties can be even improved by HIU

Modifying sucrose esters oleogels properties using different structuration routes.

peer reviewedSucrose esters (SE) have been widely studied as emulsifiers to tailor crystallization in fats. Nevertheless, few studies have assessed the potential of SEs as oleogelators to structure oleogels. This study aimed to evaluate alternative routes that would improve the oleogelation capacity of commercial SEs with different Hydrophilic-lipophilic balance (HLB) values and evaluate the physical properties of the oleogels produced by different routes. Four SEs were evaluated (SP10-HLB2, SP30-HLB6, SP50-HLB11, and SP70-HLB15) using three oleogelation routes (traditional or melting, ethanol, and foam-template). Of all evaluated samples, only the SP50 ethanol route with 10 % SE showed a solid-like structure. This sample presented the highest hardness (0.4 ± 0.1 N) and elastic modulus (4589 ± 89 Pa). SP70 showed a potential oleogel after foam-template approach due to the higher oil binding capacity. SP10 was the only directly completely soluble SE in oil, although it formed a very liquid gel. SP30 did not show a potential or oleogel structure for any of the routes tested

Palm-based fat crystallized at different temperatures with and without high-intensity ultrasound in batch and in a scraped surface heat exchanger

peer reviewedThe objective of this study was to compare the sonocrystallization process of a palm-based fat in batch to a continuous set-up using a scraped surface heat exchanger (SSHE). The sample was crystallized at 32, 30, 28, and 26 °C (Tc). High-intensity ultrasound (HIU, 20 kHz, 12.7 mm horn, 50% amplitude, 57W) was applied using 10s pulses. After crystallization, samples were stored (48 h/25 °C) and analyzed for crystal microstructure, melting behavior, oil binding capacity (OBC), hardness, and viscoelastic properties. HIU improved all physical properties of the material when crystallized in batch at all Tc; however, SSHE at 26 °C was the only condition improved by HIU. G’ and hardness were the highest in sonicated SSHE samples crystallized at 26 °C (141 kPa, 4.5N) and these values were higher than the ones obtained in batch. OBC was also improved in sonicated SSHE samples (77%) but in lower magnitude compared to the OBC obtained in batch (82%). Crystal size was not affected by HIU in the SSHE, but a reduction in crystal size was observed due to HIU in batch for all Tc. Similar behavior was observed for Tp, however, Ton and ΔH were not affected by HIU