Mechanical properties of wax-oleogels: Assessing their potential to mimic commercial margarine functionality under small and large deformations.
Abstrak
Utilizing waxes to gel oils presents a viable approach for diminishing trans and saturated fat levels in commercial fats such as margarines. This technique ensures that oleogels mimic traditional fats in terms of rheological properties, oil-binding capacity, and overall structure. Our study employed cooling-shear rates to finely adjust physical characteristics, evaluating rheology via SAOS-LAOS, oil retention, and crystal structure of wax oleogels, compared against commercial margarines as benchmarks. Findings indicate that wax oleogels, under specific cooling/shear conditions, exhibit softer yet more ductile-like behavior, akin to margarine, while retaining oil effectively. This similarity is evidenced through Lissajous curves and plastic dissipation ratio during yielding, reflecting a ductile yielding response characterized by square-like Lissajous curves and a plastic dissipation ratio index approximating one. Although these crystallization conditions influence the mechanical properties of wax oleogels, they do not alter oil losses or wax characteristics.
Topik & Kata Kunci
Penulis (5)
Erwin R. Werner-Cárcamo
Yasamin Soleimaniam
Braulio A. Macias-Rodriguez
Mónica Rubilar
A. Marangoni
Format Sitasi
Akses Cepat
PDF tidak tersedia langsung
Cek di sumber asli →- Tahun Terbit
- 2024
- Bahasa
- en
- Total Sitasi
- 10×
- Sumber Database
- Semantic Scholar
- DOI
- 10.1016/j.foodres.2024.114579
- Akses
- Open Access ✓