PDF(Pubmed)
Abstract：
With the aim to produce solid fats with a high percentage of unsaturated fatty acids, oleogels based on olive and peanut oil with different concentrations of beeswax (BW) and glycerol monostearate (GMS) as oleogelators were studied and compared. The critical oleogelator concentration for both BW and GMS was 3%. Thermal properties of the developed GMS-based oleogels pointed to a polymorphic structure, confirmed by the presence of two exothermic and endothermic peaks. All developed oleogels released less than 4% of oil, highlighting their high oil binding capacity. A morphology evaluation of oleogels showed platelet-like crystals, characterized by a cross-sectional length of 50 μm in BW-based oleogels and irregular clusters of needle-like crystals with a higher diameter in GMS-based oleogels. BW-based oleogels showed a solid fat content ranging from 1.16% to 2.27%, and no solid fat content was found at 37 °C. GMS-based oleogels reached slightly higher values of SFC that ranged from 1.58% to 2.97% at 25 °C and from 1.00% to 1.75% at 37 °C. Olive oil-based oleogels with GMS showed higher firmness compared with BW-based ones. The stronger structure network in olive oil/GMS-based oleogels provided a real physical barrier to oxidants, showing a high oxidation stability.
摘要：
为了生产高比例不饱和脂肪酸的固体脂肪，研究并比较了以橄榄油和花生油为基础的油凝胶，以不同浓度的蜂蜡（BW）和单硬脂酸甘油酯（GMS）为油胶凝剂。BW和GMS的临界油胶凝剂浓度均为3%。开发的基于GMS的油凝胶的热特性指向多晶型结构，通过两个放热和吸热峰的存在证实。所有开发的油凝胶释放少于4%的油，突出了他们的高石油结合能力。油凝胶的形态评估显示片状晶体，特征在于基于BW的油凝胶的横截面长度为50μm,以及基于GMS的油凝胶中具有更高直径的针状晶体的不规则簇。基于BW的油凝胶显示固体脂肪含量范围为1.16％至2.27％，在37°C下没有发现固体脂肪含量。基于GMS的油凝胶达到略高的SFC值，在25°C下从1.58%到2.97%，在37°C下从1.00%到1.75%。与基于BW的油凝胶相比，具有GMS的基于橄榄油的油凝胶显示出更高的硬度。基于橄榄油/GMS的油凝胶中更坚固的结构网络为氧化剂提供了真正的物理屏障，表现出较高的氧化稳定性。
