AI Article Synopsis
- - This study investigates acorn oil (AO) and a carnauba wax-based oleogel (AOG) made from AO, highlighting its strong texture, oil binding, and stable emulsions that can effectively replace traditional vegetable oils in chocolate spreads.
- - Acorn oil is extracted from the Quercus longipes plant, yielding about 14% oil with key fatty acids like oleic, linoleic, and palmitic acid making up the majority.
- - Results show that replacing 50% of butter with AOG in chocolate spreads maintains desirable texture and taste, suggesting potential for healthier formulations.
Article Abstract
This study aimed to characterize acorn oil (AO) and carnauba wax-based acorn oil oleogel (AOG) and the effect of AOG replacement on the textural and sensorial properties of chocolate spread. Oil yields from cold-pressing (Quercus longipes) were around 14%wt with a nice nutty smell. The main fatty acids of AO were included oleic, linoleic, and palmitic acid (44, 38, and 10%wt) respectively. The prepared AOG using 6%wt of carnauba wax (CW) showed high strength (G' > 100 mPa) and oil binding capacity ∼87 %. Based on microstructure assays platelet-like and β' polymorphic triglyceride crystalline networks were formed in AOG. The Pickering AOG/water emulsions in the volumetric ratio of from 90:10 up to 40:60 were stable due to the placement of CW-based AOG particles at the interface of water/oil as Pickering stabilizer. The high physical stability of the emulgel against phase separation is considered an important advantage for using oleogel in chocolate spread formulations instead of vegetable oils, which usually have a high percentage of oil release. The spreads prepared by replacing 50%wt AOG with butter showed acceptable textural and sensorial properties.
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| http://dx.doi.org/10.1016/j.ijbiomac.2024.129571 | DOI Listing |
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