New Insight into Food-Grade Emulsions: Candelilla Wax-Based Oleogels as an Internal Phase of Novel Vegan Creams
| Autor: | Iwona Szymanska, Anna Zbikowska, Sylwia Onacik-Gür |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Foods, Vol 13, Iss 5, p 729 (2024) |
| Druh dokumentu: | article |
| ISSN: | 13050729 2304-8158 |
| DOI: | 10.3390/foods13050729 |
| Popis: | Cream-type emulsions containing candelilla wax-based oleogels (EC) were analyzed for their physicochemical properties compared to palm oil-based creams (EP). The microstructure, rheological behavior, stability, and color of the creams were determined by means of non-invasive and invasive techniques. All the formulations exhibited similar color parameters in CIEL*a*b* space, unimodal-like size distribution of lipid particles, and shear-thinning properties. Oleogel-based formulations were characterized by higher viscosity (consistency index: 172–305 mPa·s, macroscopic viscosity index: 2.19–3.08 × 10−5 nm−2) and elasticity (elasticity index: 1.09–1.45 × 10−3 nm−2), as well as greater resistance to centrifugal force compared to EP. Creams with 3, 4, or 5% wax (EC3–5) showed the lowest polydispersity indexes (PDI: 0.80–0.85) 24 h after production and the lowest instability indexes after environmental temperature changes (heating at 90 °C, or freeze–thaw cycle). EC5 had particularly high microstructural stability. In turn, candelilla wax content ≥ 6% w/w accelerated the destabilization processes of the cream-type emulsions due to disintegration of the interfacial layer by larger lipid crystals. It was found that candelilla wax-based lipids had great potential for use as palm oil substitutes in the development of novel vegan cream analogues. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
|