Grasas y Aceites, Vol 67, No 3 (2016)

Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel


https://doi.org/10.3989/gya.0440161

A. Totosaus
Food Science Lab & Pilot Plant. Tecnológico Estudios Superiores Ecatepec, Mexico

R. Gonzaléz-Gonzaléz
Food Science Lab & Pilot Plant. Tecnológico Estudios Superiores Ecatepec, Mexico

M. Fragoso
Food Science Lab & Pilot Plant. Tecnológico Estudios Superiores Ecatepec, Mexico

Abstract


The use oleogels (defined as edible oils entrapped in a three-dimensional network employing a self-assembled structuring agent) has recently been proposed to replace saturated fat or trans-fats in foods. In this work the effects of different cellulose derivative mixtures (Avicel, ethyl cellulose and α-cellulose) on lipid stability, glass transition temperature and the texture of soybean oil oleogels were determined by employing a mixture design approach. Avicel affected lipid stability, increasing the oxidative rancidity and peroxide values of oleogels. Oleogels with higher proportions of Avicel also presented higher transition temperatures. A higher percent of ethyl cellulose and α-cellulose in the oleogel mixture resulted in a more stable system with lower oil rancidity and lower glass transition temperatures. In addition, Avicel resulted in a softer and less tacky texture, an important characteristic to consider for food applications.

Keywords


Cellulose derivatives; DSC; FTIR; Lipid oxidation; Oleogel; Soybean oil

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