| Autor: |
Fayaz, Goly, Polenghi, Ombretta, Giardina, Agata, Cerne, Virna, Calligaris, Sonia |
| Předmět: |
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| Zdroj: |
International Journal of Food Science & Technology; Feb2021, Vol. 56 Issue 2, p1040-1047, 8p |
| Abstrakt: |
Summary: This research studied the effect of gelator molecules on structural properties of oleogels containing medium‐chain triacylglycerides (MCTs). To this aim, a large selection of gelators (rapeseed wax RAW, rice wax RW, sunflower wax SW, beeswax BW, monoglycerides MG, and γ‐oryzanol and β‐sitosterol mixture γ+β) at increasing concentrations (5–15% w/w) was considered. Results showed that RAW was not able to structure MCT at any concentration. However, addition of 5% (w/w) of MG, SW and BW resulted to a self‐standing gel. Regarding γ+β and RW, gel structures were generated at 10% (w/w). By increasing the concentration, a reinforcement of the network strength was highlighted by the progressive increase of the rheological parameters. The strongest oleogel obtained by γ+β at 10% (w/w) and further BW and RW at 15% (w/w) concentration. These findings could provide interesting information in the choice of the best performing MCT structuring agent for intended food applications. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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