Abstract：
The interaction of monoglycerides and phytosterols in olive- and coconut oil on the structuring of oleogels was analyzed. Specifically, bigels with gelatin hydrogel in different ratios (40:60 and 60:40 w/w) were formed. The physicochemical and microstructural attributes of these systems were assessed. The olive oil to coconut oil ratio (0-100 w/w) and the added oleogelators affected the crystal structure and the mechanical properties of the oleogels. Polarized light microscopy revealed that the addition of coconut oil created a denser triglycerides crystal network and the presence of phytosterols created more needle-like crystals, enhancing the textural properties of the oleogels and of the resulting bigels. The hardness of the oleogels ranged from 0.50 N to 1.24 N and for bigels was 5.96-36.75 N. Bigels hardness decreased as the oleogel ratio in the bigel increased. Microscopy and FTIR revealed that the addition of coconut oil in oleogels hampered the formation of a distinct crystalline monoglycerides network. Also, the absence of new peaks in the bigels indicated that the two structured phases interact with each other mostly physically, without the formation of new chemical bonds. Consequently, the oleogels and bigels developed, comprise a promising hard fat substitute with improved nutritional profile.
摘要：
分析了橄榄油和椰子油中单甘油酯和植物甾醇对油凝胶结构的相互作用。具体来说,形成具有不同比例(40:60和60:40w/w)的明胶水凝胶。评估了这些系统的物理化学和微观结构属性。橄榄油与椰子油的比例（0-100w/w）和添加的油胶凝剂影响了油凝胶的晶体结构和机械性能。偏振光显微镜显示，椰子油的加入产生了更致密的甘油三酯晶体网络，植物甾醇的存在产生了更多的针状晶体，增强油凝胶和所得bigels的质地性质。油凝胶的硬度范围为0.50N至1.24N，而对于bigels为5.96-36.75N。随着bigel中油凝胶比例的增加，bigels的硬度降低。显微镜和FTIR显示，在油凝胶中添加椰子油阻碍了独特的结晶甘油单酯网络的形成。此外，bigels中没有新的峰，这表明这两个结构化的相大多是物理上相互作用的，不会形成新的化学键。因此,油凝胶和bigels的发展，包括一个有前途的硬脂肪替代品与改善的营养概况。
