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Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound. | LitMetric

Tailoring physical properties of monoglycerides oleogels using high-intensity ultrasound.

Food Res Int

Department of Nutrition, Dietetics, and Food Science, Utah State University, Logan, UT, USA. Electronic address:

Published: August 2020

AI Article Synopsis

  • The study investigated how high-intensity ultrasound application (HIU) affects the physical properties of monoglyceride (MG) oleogels with various concentrations and cooling rates.
  • Results indicated that HIU altered the crystallization behavior of MG, leading to a more elastic network in oleogels with increased oil binding capacity (OBC) and adhesiveness.
  • Overall, HIU improved the physical characteristics of MG oleogels, making them a viable option for creating healthier fats with lower saturated fatty acids for use in food products.

Article Abstract

The effects of high-intensity ultrasound application (HIU-20 kHz, 96 W, 3 pulses: 10 s on/5s off) and cooling rate (0.1 and 10 °C/min) on physical properties of monoglycerides (MG) oleogels (3, 4.5, and 6 wt%) were evaluated. Oleogels melting profile, rheological and textural properties, crystal microstructure, crystal length (L), polymorphic behavior, oil binding capacity (OBC), and solid fat content (SFC) were determined after 24 h of storage at 5 or 25 °C. HIU caused significant changes in the MG crystallization behavior, producing a decrease in L and a stronger and more elastic network with higher OBC. HIU increased the adhesiveness of all samples whereas did not affect their cohesiveness. The effects of HIU application were enhanced by cooling at 0.1 °C/min and storing at 5 °C. Neither SFC nor thermal behavior were affected by HIU and the desired β' polymorphism was obtained in all oleogels. This study shows that physical properties of MG oleogels can be significantly improved by HIU application to obtain suitable fats with low level of saturated fatty acids for food applications.

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Source
http://dx.doi.org/10.1016/j.foodres.2020.109231DOI Listing

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