Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems

Lipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1-24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w). Hyperbarically-crystallized samples exhibited significantly higher firmness, elastic modulus and critical stress values as compared to those of the samples crystallized at atmospheric pressure. These data indicate that moderate hydrostatic pressure favored the formation of a higher amount of small palm kernel stearin crystals as compared to those formed at atmospheric pressure. Pressurization did not affect fat polymorphism, but was able to enhance nucleation instead of crystal growth. This work clearly demonstrated the efficacy of moderate hydrostatic pressure in steering lipid crystallization, opening interesting possible applications of high-pressure processing technology in the fat manufacturing sector.

Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers

Oleogels,gels in which the continuous liquid phase is oil, have been suggested as promising low-saturated alternatives to the conventional shortenings. In this study, we aimed to develop and optimize low saturated oleogel shortenings using ethylcellulose or ethylcellulose/hydroxypropyl methylcellulose biopolymers (as oleogelators), sunflower oil (as the base oil), and palm stearin (as the source of saturated fatty acids). Using the response surface-d-optimal method, oleogel formulations containing saturated fatty acids as low as 15.19 % could be developed. As compared to the commercial shortening samples, oleogel shortenings had much lower saturation levels (15.19-17.02 vs 47.87-58.65 %) but a comparable melting point, firmness, and rheological properties. However, oleogel samples had lower solid fat content and induction period of oxidation than commercial ones. Oleogel made using ethylcellulose/hydroxypropyl methylcellulose biopolymers contained lower saturation level, solid fat content, induction period of oxidation, and firmness but a higher melting point, as compared to that made using ethylcellulose.

Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

In this study, the reinforced carnauba wax (CW)-based oleogel with adipic acid (AA) was prepared and its potential for application in the cake and the beef burger was evaluated. As a result, the addition of AA in CW-based oleogels caused to form new intramolecular or intermolecular hydrogen bonding, and improve the thermal behavior and crystallinity of oleogels. Additionally, the increase of AA concentration higher than 3% of oleogel formulation significantly increased the strength of oleogels. The formulated food models (cake and beef burger) with partial substitution CW2%/AA4% oleogel as the optimized sample showed an acceptable texture profile, color, and organoleptic characteristics. Consequently, reinforced oleogel with carnauba wax/adipic acid in bakery and meat products can provide considerable promise to develop food products with lower saturated and trans-fatty acid.