AUTHOR=Bascuas Santiago , Salvador Ana , Hernando Isabel , Quiles Amparo 

TITLE=Designing Hydrocolloid-Based Oleogels With High Physical, Chemical, and Structural Stability

JOURNAL=Frontiers in Sustainable Food Systems

VOLUME=Volume 4 - 2020

YEAR=2020

URL=https://www.frontiersin.org/journals/sustainable-food-systems/articles/10.3389/fsufs.2020.00111

DOI=10.3389/fsufs.2020.00111

ISSN=2571-581X

ABSTRACT=Numerous studies conducted have shown a direct relationship between the high consumption of saturated and trans-fats and the risk of suffering from cardiovascular diseases, diabetes, and different cancers. Oleogels, with a suitable lipid profile of mono-, poly-unsaturated fatty acids, and their use in food formulation to replace saturated and trans-fats, traditionally used in industry, present as healthy food alternatives, with physical and sensory properties like those of foods that contain this type of solid fat. The aim of this study is to develop edible oleogels with a healthy and stable lipid profile, using the emulsion-template approach and hydrocolloids as oleogelators. Oleogels were developed from sunflower oil and sunflower oil with a high content of monounsaturated acids, using hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) as oleogelators. The influence of two drying conditions (60 °C for 24 h and 80 °C for 10 h 30 min) along with the composition of the oil on the structural, physical, and oxidative stability of oleogels were studied. Oleogels made with sunflower oil rich in monounsaturated fatty acids resulted in higher oxidative stability, with those developed at drying temperatures of 80 °C for 10 h 30 min having a greater structural and physical stability.