Textural and rheological properties of soybean oil organogels structured with polyglycerol and propylene glycol esters during storage

N.E.  Buitimea-Cantúa; S.O.  Serna-Saldívar; E.  Pérez-Carrillo; T.  Jordânia-Silva; D.  Barrera-Arrellano; G.V.  Buitimea-Cantúa

doi:10.3989/gya.1001202

Authors

N.E. Buitimea-Cantúa Tecnológico de Monterrey, Centro de Biotecnología FEMSA https://orcid.org/0000-0002-5437-3748
S.O. Serna-Saldívar Tecnológico de Monterrey, Centro de Biotecnología FEMSA https://orcid.org/0000-0002-9713-2928
E. Pérez-Carrillo Tecnológico de Monterrey, Centro de Biotecnología FEMSA https://orcid.org/0000-0003-2636-6281
T. Jordânia-Silva University of Campinas (UNICAMP), Faculty of Food Engineering, Department of Food Technology https://orcid.org/0000-0001-5818-2802
D. Barrera-Arrellano University of Campinas (UNICAMP), Faculty of Food Engineering, Department of Food Technology https://orcid.org/0000-0002-8217-8392
G.V. Buitimea-Cantúa Tecnológico de Monterrey, Centro de Biotecnología FEMSA https://orcid.org/0000-0002-9886-985X

DOI:

https://doi.org/10.3989/gya.1001202

Keywords:

Fatty acids, Hardness, Organogels, Polyglycerol ester, Propylene glycol ester, Saturated thermal stability

Abstract

Organogels have emerged as an alternative to the intake of saturated fats. Organogels of soybean oil (SBO) structured with polyglycerol esters (PGE) or propylene glycol esters (PPGE) at different concentrations (0.5, 1.0, 2.0, 3.0, or 4.0%) were formulated. Both emulsifiers at 4% (w/w) concentrations were able to form solid-like organogels and showed thixotropy and low mechanical resistance when compression forces were applied. However, the SBO/PGE (4%) organogels presented lower values for flow curves and micrographs showed a more organized network compared to the SBO/PPGE at 4%. However, higher flow curve values, larger crystals, and mechanical resistance on compression were observed after a two-month storage period of SBO/PPGE compared to SBO/PGE organogels. Both organogels have the potential to be used for diverse food applications although the SBO/PGE was more stable throughout storage.

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