Potential Application of Hydrocolloid-Based Oleogel and Beeswax Oleogel as Partial Substitutes of Solid Fat in Margarine
Source abstract
Abstract
The purpose of this study was to produce margarine with reduced trans and saturated fatty acid contents using 10% beeswax oleogel and hydrocolloid-based oleogel containing 3.15% sodium caseinate, 0.5% guar gum, and 0.22% xanthan gum with a melting point, rheological and textural characteristics similar to palm oil. Oleogel samples were used as a substitute for palm oil and partially hydrogenated palm olein oil. Margarine (70% fat) formulated with these oleogels was investigated for solid fat content (SFC), melting point, and rheological and textural properties. The results showed that the replacement of 100% partially hydrogenated palm olein oil (PHPO) and 25% palm oil (PO) with beeswax oleogel and the replacement of 100% PHPO with hydrocolloid-based oleogel resulted in the production of margarine with rheological and textural properties similar to the commercial control margarine. In addition, these samples had a lower content of SFC and a higher melting point than the commercial control sample. The amounts of saturated and trans fatty acids also decreased. These were 28% and 80% in the sample containing beeswax and 15% and 73% in the sample with hydrocolloid-based oleogels for saturated and trans fatty acids, respectively. It was concluded that it is possible to manufacture margarine using the oleogel method while maintaining its physical characteristics and improving its nutritional properties.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Chemistry and Fat Analysis · Proteins in Food Systems
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Research Center of Oils and Fats, Kermanshah University of Medical Sciences, Kermanshah 67158-47141, Iran
Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah 67158-47141, Iran
Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 19839-63113, Iran
Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland
Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Department of Fruit and Vegetable Product Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka St., 02-532 Warsaw, Poland
References (44)
Show source-provided references
1. Physical Properties of Monoglycerides Oleogels Modified by Concentration, Cooling Rate, and High-Intensity Ultrasound10.1111/1750-3841.14762 ↗
2. Improving Sustainability of Palm Oil Production by Increasing Oil Extraction Rate: A Review10.1007/s11947-020-02555-1 ↗
3. Pinto, T.C., Martins, A.J., Pastrana, L., Pereira, M.C., and Cerqueira, M.A. (2021). Oleogel-Based Systems for the Delivery of Bioactive Compounds in Foods. Gels, 7.10.3390/gels7030086 ↗
4. Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams10.1016/j.foodhyd.2016.05.032 ↗
5. Organogels: An Alternative Edible Oil-Structuring Method10.1007/s11746-012-2049-3 ↗
6. Saturated Fats and Cardiovascular Disease: Interpretations Not as Simple as They Once Were10.1080/10408398.2014.998332 ↗
7. Food and Drug Administration, HSS (2018). Final Determination Regarding Partially Hydrogenated Oils. Notification; declaratory order; extension of compliance date. Fed. Regist., 83, 23358–23359.
8. Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization10.1111/1750-3841.13583 ↗
9. Marangoni, A.G., and Garti, N. (2018). Edible Oleogels: Structure and Health Implications, AOCS.
10. Kodali, D.R. (2014). Trans Fats Replacement Solutions, Elsevier.10.1016/B978-0-9830791-5-6.50003-4 ↗
11. Oleogel-based emulsions: Concepts, structuring agents, and applications in food10.1111/1750-3841.15788 ↗
12. Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine
13. Properties of margarines prepared from soybean oil oleogels with mixtures of candelilla wax and beeswax10.1111/1750-3841.15444 ↗
14. Sensory and Technological Evaluation of Margarines with Reduced Saturated Fatty Acid Contents Using Oleogel Technology10.1002/aocs.12074 ↗
15. Margarine from Organogels of Plant Wax and Soybean Oil10.1007/s11746-013-2315-z ↗
16. Oleogel Fabrication Based on Sodium Caseinate, Hydroxypropyl Methylcellulose, and Beeswax: Effect of Concentration, Oleogelation Method, and Their Optimization10.1002/aocs.12341 ↗
17. Production of Zero-trans Margarines from Blends of Virgin Coconut Oil, Palm Stearin and Palm Oil10.3136/fstr.19.425 ↗
18. Dey, T., Kim, D.A., and Marangoni, A.G. (2011). Ethylcellulose Oleogels. Edible Oleogels, Elsevier.10.1016/B978-0-9830791-1-8.50016-4 ↗
19. Beeswax organogels: Influence of gelator concentration and oil type in the gelation process10.1016/j.foodres.2016.03.035 ↗
20. Tavernier, I., Doan, C.D., van der Meeren, P., Heyman, B., and Dewettinck, K. (2018). The Potential of Waxes to Alter the Microstructural Properties of Emulsion-Templated Oleogels. Eur. J. Lipid Sci. Technol., 120.10.1002/ejlt.201700393 ↗
21. Effect of thermal and mechanical factors on rheological properties of high performance inulin gels and spreads10.1016/j.jfoodeng.2010.02.007 ↗
22. Oleogels as spreadable fat and butter alternatives: Sensory description and consumer perception10.1039/C5RA06689A ↗
23. Preparation of Interesterified Plastic Fats from Fats and Oils Free of Trans Fatty Acid10.1021/jf072936y ↗
24. Instrumental Methods for the Evaluation of Interesterified Fats10.1007/s12161-009-9073-4 ↗
25. Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: Palm kernel olein mixture during storage10.1016/S0308-8146(00)00084-4 ↗
26. The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings10.1002/ejlt.201500172 ↗
27. Utilization of Beeswax Oleogel-Shortening Mixtures in Gluten-Free Bakery Products10.1002/aocs.12195 ↗
28. Edible applications of shellac oleogels: Spreads, chocolate paste and cakes10.1039/C4FO00034J ↗
29. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product10.1016/j.lwt.2015.12.063 ↗
30. Enzymatic Synthesis of trans -Free Structured Margarine Fat Analogues Using Stearidonic Acid Soybean and High Stearate Soybean Oils10.1007/s11746-012-2043-9 ↗
31. Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach10.1002/cphc.201402473 ↗
32. Wheat gluten based percolating emulsion gels as simple strategy for structuring liquid oil10.1016/j.foodhyd.2016.06.037 ↗
33. Evaluation of canola oil oleogels with candelilla wax as an alternative to shortening in baked goods10.1016/j.foodchem.2015.04.110 ↗
34. Structure and Physical Properties of Plant Wax Crystal Networks and Their Relationship to Oil Binding Capacity10.1007/s11746-014-2435-0 ↗
35. Lipid shortenings: A review10.1016/S0963-9969(02)00163-1 ↗
36. Influence of lipid composition, crystallization behavior and microstructure on hardness of palm oil-based margarines10.1007/s00217-010-1217-7 ↗
37. Hui, Y.H. (1996). Edible Oil and Fat Products: Oils and Oil Seeds. Bailey’s Industrial Oil and Fat Products, John Wiley and Sons.
38. Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins10.1016/j.foodhyd.2017.11.022 ↗
39. Multi–objective optimization of high oleic sunflower oil and monoglycerides oleogels: Searching for rheological and textural properties similar to margarine10.1016/j.foostr.2017.02.005 ↗
40. The Rheological and Instrumental Textural Properties of Selected Table Fats10.1080/10942910701622599 ↗
41. Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads10.1111/j.1365-2621.2000.tb13594.x ↗
42. Feasibility study of margarine substitute based on Gelatin-oil emulsion gel
43. Feasibility of hemp seed oil oleogels structured with natural wax as solid fat replacement in margarine10.1002/aocs.12619 ↗
44. The texture, sensory properties and stability of cookies prepared with wax oleogels10.1039/C5FO00019J ↗