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Edible Applications Technology ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 EDIBLE APPLICATIONS TECHNOLOGY EAT 1: Structuring of Liquid Oil for Low SAFA and Non-trans Applications Chairs: Jorge Toro-Vazquez, Universidad Autónoma de San Luis Potosí, Mexico; and Nils Hinrichsen, Archer Daniels Midland, Co., USA Oleogels – from Scientific Feasibility to should help to evaluate the potential of Applicability Eckhard Flöter*, Technical structuring systems without hampering the University Berlin, Germany scientifically rewarding quest for better Given that saturated and trans fatty acids approaches to oil gelation. are known to increase the risk to suffer from cardiovascular diseases by raising the blood Addition of High-melting Monoglyceride and cholesterol level, it is recommended to reduce Candelilla Wax Significantly Improved their daily intake to a minimum. Fat Oleogelation of Pulse Protein Foams Athira compositions like palm or milk fat, which Mohanan, Michael Nickerson, and Supratim consist i.a. of crystallized triacylglycerol (TAG) Ghosh*, University of Saskatchewan, Canada fractions, contain high amounts of saturated Oleogelation is considered a promising fatty acids, but provide unique texture and method to remove trans fat and reduce rheology. Sources of mono- and saturated fats in structured oils. We previously polyunsaturated fatty acids cannot match these revealed that the porous structures obtained by properties in their native state. It is necessary to freeze-drying pulse protein foams could be used transform an oil into a gel with the help of to structure canola oil. The foams prepared structuring agents, hence oleogelation. A vast using a mixture of 5% faba bean or pea protein amount of different systems has been identified concentrates with 0.25% xanthan gum at pH 7 the last decades. The level of understanding of and 9 were freeze-dried to hold canola oil 40 the mechanism of action and study depth times their weights. However, the oil binding differs widely between the various systems. capacity of the oleogels was poor, about 30% oil Structuring agents that have been found range leaked, which negatively affected their from proteins to ethylcellulose, from waxes to rheological properties. The present study monoglycerides, and from combinations of explored the addition of small amount of high- tocopherols with lecithins to sterol/sterolester melting monoglyceride and candelilla wax (CW) combinations. Scientific contributions show that on the oil binding capacity, rheological oleogelation works and suggest product properties and baking qualities of pulse protein- applications but no products are on the market. stabilized oleogels. Different concentrations This contribution aims to formulate (0.5-3%) of the additives were dissolved in requirements to be met for a further canola oil at 80ºC. The hot oil was then added implementation of oleogelation. In detail, into the freeze-dried protein-polysaccharide different structuring systems will be foams and quickly transferred to a refrigerator. benchmarked with respect to parameters such With an increase in additive concentration, oil as availability, benefit, price and match with loss reduced and became zero at 3%. Both product contexts. In particular, the firmness and cohesiveness of the oleogels compatibility of the structured oil phases with increased with the addition of monoglyceride or manufacturing processes and product shelf life CW. The storage moduli of the oleogels need to be considered. The set of conditions decreased with increase in CW while they rose – 1 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 and then dropped with an increase in lecithin with and without water were explored. monoglyceride concentration. The textural The gel appearance, fiber morphology, thermal properties of cakes, baked with oleogels, were properties, viscoelastic properties, as well as also improved when monoglyceride or CW was crystal packing were investigated. Water- present. The improvement in oleogel formation, induced conversion of oleogelation provides stability and application could be attributed to alternatives in producing hard stock fat lipid crystallization, which reinforced the replacers as well as possibilities to incorporate biopolymer-network holding the liquid oil. water-soluble nutrients in oil-based products. Water-induced Self-Assembly of Hybrid Physicochemical Properties of Yellow Cake Gelator System (Ceramide and Lecithin) for Produced with Menhaden Oil or Structured Edible Oil Structuring Shenglan Guo, and Yaqi Lipid Organogels Sarah A. Willett*, and Casimir Lan*, South China Agricultural University, China C. Akoh, University of Georgia, USA Ceramide is a highly effective organogelator Organogels were produced using either a with numerous health implications. Lecithin is phytosterol blend of β-sitosterol/γ-oryzanol or a often used as a crystal modifier to improve gel blend of sucrose stearate/ascorbyl palmitate properties. It was found that in the presence of (SSAP) as organogelators. Four lipid phases a small amount of water, ceramide and lecithin were used in organogel formation for each may self-assemble at specific ratios and form organogelator blend: menhaden oil, structured opaque oleogels in sunflower oil that is lipid (SL) of menhaden oil containing 30 mol% different from the structure by themselves. In caprylic acid (SL-C), SL of menhaden oil order to figure out when gelation occurs, a containing 14 mol% each of caprylic and stearic phase diagram of ceramide/lecithin acid (SL-CS), and SL of menhaden oil containing /water/sunflower oil was established. Several 20 mol% stearic acid (SL-S). All SLs were material states including gel, emulsion and produced enzymatically using the biocatalyst phase separation were observed to cluster at Lipozyme® 435, a recombinant lipase from specific regions in the pseudo-ternary phase Candida antarctica. The menhaden oil, SLs, and diagram. In the gel region, inverted respective phytosterol or SSAP organogels were fluorescence microscopy (IFM) revealed that evaluated as alternatives to shortening (Crisco®) water was evenly distributed in the self- in the production of yellow cake. Cake texture, assembled microstructure. Fourier transform oxidative stability, microstructure, specific infrared spectroscopy (FT-IR) was utilized to volume, and color were determined. Batter reveal the non-covalent interactions involved rheological properties, specific gravity, between gelator and solvent. D2O instead of microstructure, and thermal analysis were also H2O was added to avoid the interference of H- determined. The shortening, and all phytosterol bonding between water molecules. The peak and SSAP organogel batters, generally exhibited associated to the stretching vibration of D-O statistically similar specific gravities (0.85). The shifted from ~2474 cm-1 to ~2507 cm-1, Power-Law Model was used to fit the shear indicating the presence of interaction between thinning behavior of the batters. The water and gelators, which confirmed the shortening, and menhaden oil phytosterol and importance of water in self-assembly of this SSAP organogel batters, exhibited similar hybrid-gelator system. To clarify the vital role of Power-Law values, while all SLs (and respective water in formation of stable gel, a series of organogels) batters typically had higher samples with varying ratios in ceramide and viscosities, lower flow index values, and higher – 2 – ABSTRACTS 2019 AOCS ANNUAL MEETING & EXPO May 5–8, 2019 consistency index values. All SLs (and respective Using Water-Continuous Emulsions as organogels) cakes generally exhibited lower Templates Gabriela B. Brito*1, Vanessa O. Di- hardness and chewiness. Menhaden oil and SL-S Sarli2, Matheus T. Martins1, Denes K. Rosário1, phytosterol organogel cakes, and SL-CS SSAP Karina F. Delgado1, Carlos A. Conte-Júnior1, organogel cake, showed textural properties Torres Alexandre3, and Gabriela B. similar to the shortening cake. Both the Baptista1,1Federal Fluminense University, Brazil; phytosterol and SSAP organogels showed 2Federal University of Rio de Janeiro, Brazil; acceptability as zero trans-fat substitutes to 3UFRJ, Brazil shortening in the production of yellow cake. Oil structuring using biopolymers, as chitosan, is a promising strategy to reduce Advanced Structure-Functional Properties of trans-fatty acids in processed food. The aims of Lipids in Product Reformulation Filip Van this study were to investigate the Bockstaele1, and Koen Dewettinck*2,1Ghent physicochemical, oxidative and structural University, Belgium; 2University of Gent, properties of chitosan-based oleogels and to Belgium evaluate its potential application as trans fat Not surprisingly there is a growing scientific replacer in cookies. Oleogels were obtained consensus about the essential role of lipids with using canola oil, chitosan (structuring agent), respect to their nutritional and functional vanillin (cross-linker agent) and/or Tween 60® properties. One can discuss the pros and cons (emulsifier) adopting emulsion-templated of all kinds of nutrients and how an equilibrated approach. Five formulations were obtained and and healthy daily diet should look like but characterized by moisture and lipid content, oil certainly oils and fats will continue to take up a binding capacity (OBC), peroxide value (PV), very substantial and positive contribution in our texture, rheology and Fourier Transform everyday meal. Obviously, food composition Infrared Spectroscopy (FTIR) techniques. attracts the attention of many consumers and Cookies
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