Grasas y Aceites, Vol 71, No 2 (2020)

A proposal standard methodology for the characterization of edible oil organogelation with waxes


https://doi.org/10.3989/gya.0106191

D. Canizares
Institute of Nutrition and Functional Foods (INAF), Laval University - Department of Food Science, Laval University, Canada
orcid https://orcid.org/0000-0003-3906-4549

P. Angers
Institute of Nutrition and Functional Foods (INAF), Laval University - Department of Food Science, Laval University, Canada
orcid https://orcid.org/0000-0002-1845-1251

C. Ratti
aInstitute of Nutrition and Functional Foods (INAF), Laval University - Department of Soils Science and Agri-Food Engineering, Laval University, Canada
orcid https://orcid.org/0000-0003-2383-0528

Abstract


Saturated and trans fatty acids play a significant role in the plastic properties of food. However, health recommendations suggest limiting their intake. One approach which got the attention of researchers was to decrease the amount of saturated and trans fatty acids in food by the structuring of edible oils through the crystallization of waxes. The underlying mechanisms that lead to organogelation and the properties that characterize well-structured edible oil have been slow to fully understand due in part to a lack of standardiza­tion in their analysis which often makes the comparison between research results from different laboratories difficult. The aim of this work was to review previously reported methods for the characterization of organo­gelation using vegetable and animal waxes, and to propose a minimal standardization for an organogelation analysis.

Keywords


Fat crystallization; Oil Binding Capacity; Oil structuration; Oleogel; Organogel

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