ethyl-cellulose and gamma-sitosterol

Thermal oxidation of different multi-element oleogels (DMEOs) was assessed by measuring the peroxide, p-anisidine, and total antioxidant values. Moreover, a rapid discriminant model for determining oleogel oxidation was established using an electronic nose combined with cluster analysis (CA), principal component analysis (PCA), discriminant factor analysis (DFA), and linear discriminant analysis (LDA). The oxidation degree of the oleogels was sensitive to their gelation temperature. The oleogels prepared with ethyl cellulose showed the highest oxidation value compared with those prepared with β-sitosterol and lecithin, or carnauba wax. Loading resveratrol and adding surfactants can effectively reduce the oxidation of DMEOs. During the thermal oxidation, the DMEOs were sensitive to nitrogen oxides and methane species. The accuracy rates of the discriminant analyses by CA, PCA, DFA, and LDA were 95.00%, 97.25%, 96.25%, and 100%, respectively, which were consistent with that of the American Oil Chemists' Society Official Method.

Topics: Electronic Nose; Lecithins

Structured fat phases are the basis of many consumer relevant properties of fat-containing foods. To realise a nutritional improvement - less saturated, more unsaturated fatty acids - edible oleogels could be remedy. The feasibility of traditional fat phases structured by oleogel in culinary products has been evaluated in this study. In this contribution the oleogel application in bouillon cubes as model system for culinary products is discussed. Three different gelators (sunflower wax (SFW), a mixture of β-Sitosterol and γ-Oryzanol (SO) and ethylcellulose (EC)), at two concentration levels (5% and 10% (w/w)) each, were evaluated with respect to their physical properties, in the food matrix and application. The application of pure and structured canola oil (CO) was benchmarked against the reference, palm fat (PO). The assessment of the prototypes covered attempts to correlate the physicochemical analyses and sensory data. Organoleptic and analytical studies covered storage stability (up to 6 months) monitoring texture, color and fat oxidation. The results indicate that the substitution of palm fat by oleogel is essentially possible. The characteristics of the bouillon cubes are tuneable by gelator choice and inclusion level. Most importantly, the data show that the anticipated risk of intolerable effects of oxidation during shelf life is limited if antioxidants are used.

Topics: Cellulose; Chemical Phenomena; Fat Substitutes; Food Handling; Food Quality; Helianthus; Humans; Nutritive Value; Organic Chemicals; Phenylpropionates; Rapeseed Oil; Sitosterols; Taste; Waxes