Abstract
This study evaluated the formulation of ethylcellulose oleogels as a fat substitute, based on oils with a high content of polyunsaturated fatty acids. Optimal processing conditions for canola, linseed, and chia oil oleogels were determined. The results showed that the oxidative stability was affected to a greater extent in chia oil oleogel, however, the addition of BHT improved the oxidative stability, mainly the peroxide value. Linseed and chia oil oleogels with a high content of polyunsaturated fatty acids (64.28 and 73.02 g/100 g, respectively) were obtained despite the reduction of these with respect to their oils, and no trans fatty acids were produced. Chia oil oleogels were shown to exhibit similar physical properties to linseed oil oleogels in terms of firmness (463.51 ± 7.42 g and 443.03 ± 7.14 g respectively) and rheological behavior. Such a structure led to a dominant elastic character of the oleogels to mimic the mechanical properties of animal fat.
| Original language | English |
|---|---|
| Article number | 134772 |
| Journal | Food Chemistry |
| Volume | 405 |
| DOIs | |
| State | Published - 30 Mar 2023 |
Bibliographical note
Funding Information:The authors acknowledge the contribution of the Dra. Helen Lowry in editing the English in the manuscript. In addition, we acknowledge the support of the Scientific and Technological Bioresource Nucleus (BIOREN) at the Universidad de La Frontera for granting access to its equipment. This work was financially supported by ANID through FONDECYT project N° 3180697.
Funding Information:
This work was financially supported by ANID through FONDECYT project N° 3180697.
Publisher Copyright:
© 2022 Elsevier Ltd
Keywords
- Ethylcellulose
- Oleogels
- Oxidative stability
- Polyunsaturated oil
- Structural properties