Sensory and Technological Evaluation of Margarines With Reduced Saturated Fatty Acid Contents Using Oleogel Technology

2018/06/01 by Thais Lomônaco Teodoro da Silva, Thais L. T. da Silva, Kamila F. Chaves +8 · 15 citations
Agricultural and Biological Sciences · Nursing · #Food Chemistry and Fat Analysis #Biochemical Analysis and Sensing Techniques #Meat and Animal Product Quality

paper · doi:10.1002/aocs.12074

Abstract

Abstract Margarines and spreads contribute greatly to the intake of saturated and trans fats in the diet. Therefore, the objective of this work was to produce margarines using the oleogel technology and to verify the physical, thermal, oxidative, and sensorial properties of this product during six months of shelf life, comparing it with commercial margarine. When compared with commercial margarine, the oleogel margarine showed similar color results. Due to the different structural shape, the results of microstructure and the melting curve were differentiated, but this indicated a structure more resistant to temperature oscillations and an overall softer product. However, the sensorial difference between the samples was easily detected by the consumers, mainly with respect to the parameters of taste, texture, and overall impression. It was concluded that it is possible to produce margarines using the oleogel technology, which display good physical properties, similar shelf life, and improved nutritional characteristics.

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• A Review of Potential Use of Amazonian Oils in the Synthesis of Organogels for Cosmetic Application. [europepmc]
• Candelilla Wax Extracted by Traditional Method and an Ecofriendly Process: Assessment of Its Chemical, Structural and Thermal Properties. [europepmc]
• Crystallization and Structural Properties of Oleogel-Based Margarine. [europepmc]
• Oleogels as a Fat Substitute in Food: A Current Review. [europepmc]
• Carnauba Wax and Beeswax as Structuring Agents for Water-in-Oleogel Emulsions without Added Emulsifiers. [europepmc]
• Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes. [europepmc]
• Waxy Oleogels for Partial Substitution of Solid Fat in Margarines. [europepmc]
• Oleogelation based on plant waxes: characterization and food applications. [europepmc]
• A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. [europepmc]
• Characterization of mixed-component oleogels: Beeswax and glycerol monostearate interactions towards Tenebrio Molitor larvae oil. [europepmc]
• Development, Characterization, and Stability of Margarine Containing Oleogels Based on Olive Oil, Coconut Oil, Starch, and Beeswax. [europepmc]
• Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications. [europepmc]

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