Organogels in low-fat and high-fat margarine: A study of physical properties and shelf life.

Diet, Fat-Restricted Margarine Soybean Oil
Candelilla wax Margarine Physical properties Saturated fatty acids Stability Structured emulsions

Journal

Food research international (Ottawa, Ont.)
ISSN: 1873-7145
Titre abrégé: Food Res Int
Pays: Canada
ID NLM: 9210143

Informations de publication

Date de publication:
02 2021
Historique:
received: 15 10 2020
revised: 10 12 2020
accepted: 15 12 2020
entrez: 2 3 2021
pubmed: 3 3 2021
medline: 28 5 2021
Statut: ppublish

Résumé

This study aimed to investigate the effect of the addition of organogels in low-fat and high-fat margarines during storage. Margarine formulations were made using water: oil ratios of 65:35 and 40:60 (w/w), and a lipid phase composed of organogel made with soybean oil, candelilla wax, fully hydrogenated palm oil, and mononoacylglycerols. The thermal stability, particle size, consistency, peroxide index, oil exudation, and microstructure of the margarines were evaluated for six months of storage. All margarines showed thermal stability at 35 °C, with no physical destabilization during the period studied. Both low-fat and high-fat margarines presented similar particle size distribution, with d3.3 around units of 5 μm. The peroxide index of the margarines ranged from 1.27 to 5.97 meq O

Identifiants

DOI: 10.1016/j.foodres.2020.110036 PMID: 33648262
pubmed: 33648262
pii: S0963-9969(20)31061-9
doi: 10.1016/j.foodres.2020.110036
pii:
doi:

Substances chimiques

Soybean Oil 8001-22-7
Margarine 8029-82-1

Types de publication

Journal Article Research Support, Non-U.S. Gov't

Langues

eng

Sous-ensembles de citation

IM

Pagination

110036

Informations de copyright

Copyright © 2020 Elsevier Ltd. All rights reserved.

Auteurs

Thaís Jordânia Silva (TJ)

Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Zip Code: 13083-862, P.O. BOX: 6121, Campinas, Brazil. Electronic address: thais.jordania12@gmail.com.

Gabriel Deschamps Fernandes (GD)

Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Zip Code: 13083-862, P.O. BOX: 6121, Campinas, Brazil.

Oigres Daniel Bernardinelli (OD)

Institute of Chemistry, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Zip Code: 13083-862, P.O. BOX: 6121, Campinas, Brazil.

Eliane Cristina da Rosa Silva (ECDR)

Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Zip Code: 13083-862, P.O. BOX: 6121, Campinas, Brazil.

Daniel Barrera-Arellano (D)

Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Zip Code: 13083-862, P.O. BOX: 6121, Campinas, Brazil.

Ana Paula Badan Ribeiro (APB)

Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, Zip Code: 13083-862, P.O. BOX: 6121, Campinas, Brazil.

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Classifications MeSH

questionsmedicales.fr › Phénomènes physiologiques › Alimentation et nutrition › Phénomènes physiologiques nutritionnels › Régime alimentaire › Régime pauvre en graisses › Organogels in low-fat and high-fat margarine:...
questionsmedicales.fr › Aliments et boissons › Aliments › Matières grasses alimentaires › Margarine › Organogels in low-fat and high-fat margarine:...
questionsmedicales.fr › Aliments et boissons › Aliments › Matières grasses alimentaires › Matières grasses alimentaires insaturées › Huile de soja › Organogels in low-fat and high-fat margarine:...