Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators

E. Keskin Uslu; E. Yılmaz

doi:10.3989/gya.1031192

Autores/as

E. Keskin Uslu Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0001-5876-3826
E. Yılmaz Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering https://orcid.org/0000-0003-1527-5042

DOI:

https://doi.org/10.3989/gya.1031192

Palabras clave:

Microestructura, Organogelador, Reología, Sebo, Sebo parcialmente hidrolizado

Resumen

El objetivo de este estudio fue evaluar el potencial de la organogelación de grasa de sebo (GS) y grasa de sebo parcialmente hidrolizada (GSH) contra monoglicéridos saturados (MG) y mezcla de monoglicéridos + diglicéridos saturados (MDG) como organogelantes. Con la propia GS se creó un oleogel con un nivel de adición del 30%, mientras que los oleogeles de GSH, MG y MDG se prepararon con niveles de adición del 10%. Los datos de composiciones de ácidos grasos mostraron que el oleogel de GSH (OGSH) era bastante similar a los oleogeles de MG y MDG. El contenido de grasa sólida, la acidez grasa libre y los valores de peróxido se encuentran en rangos aceptables para OGSH. También se evaluaron las propiedades térmicas, la morfología del cristal y los patrones de difracción de rayos X. Los análisis reológicos indicaron que todos los oleogeles tenían un módulo de almacenamiento (G´) mayor que el módulo de pérdida (G´´). La prueba de barrido de tiempo mostró que después de aplicar velocidades de cizallamiento más altas, los geles se reformaron en reposo. Además, todos los oleogeles protegieron su consistencia gelificada hasta alrededor de 54 °C de temperatura. Los resultados han sugerido que GSH podría ser un organogelador barato, eficiente, de fusión aguda, seguro y fácilmente disponible.

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