Scholarlink

<p>This study aimed to produce organogels with different concentrations (3 to 15%) of structuring agents, evaluating their effects on physicochemical, rheological, and structural characteristics and oxidative stability, and comparing them with vegetable fat. Canola oil was characterized for its lipid quality in comparison to vegetable fat, demonstrating that the matrix used in the organogel can offer a higher content of unsaturated fatty acids, nutritionally benefiting atherogenic and thrombogenic indices, as well as the hypocholesterolemic/hypercholesterolemic ratio. The structuring of canola oil was efficient at concentrations above 6% of structuring agents, transforming its liquid structure into a semi-solid material, but with different characteristics. The concentrations of the structuring agents proved to be a determining factor, with unfavorable results at 3%, while concentrations from 6% were favorable in visual analyses, and levels from 9% onward demonstrated viability in stability, texture, and rheology studies. The hardness values of the vegetable fat were between the OG 6 and 9% samples, an important parameter for the sensory properties of foods. It was concluded that the developed organogels are a promising innovation in the food industry.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Canola oil-based organogels: effects of concentrations of structuring agents on physicochemical, rheological and structural characteristics

  • 期刊论文

  • 发表日期：

    2025年9月20日

查看全文
  • Bruno Henrique Figueiredo Saqueti,
  • Eloize Silva Alves,
  • Matheus Campos Castro,
  • Cintia Stefhany Ripke Ferreira,
  • Milena Keller Bulla,
  • Anderson Reginaldo Sampaio,
  • Jesui Vergilio Visentainer,
  • Suelen Pereira Ruiz,
  • Oscar Oliveira Santos

摘要

This study aimed to produce organogels with different concentrations (3 to 15%) of structuring agents, evaluating their effects on physicochemical, rheological, and structural characteristics and oxidative stability, and comparing them with vegetable fat. Canola oil was characterized for its lipid quality in comparison to vegetable fat, demonstrating that the matrix used in the organogel can offer a higher content of unsaturated fatty acids, nutritionally benefiting atherogenic and thrombogenic indices, as well as the hypocholesterolemic/hypercholesterolemic ratio. The structuring of canola oil was efficient at concentrations above 6% of structuring agents, transforming its liquid structure into a semi-solid material, but with different characteristics. The concentrations of the structuring agents proved to be a determining factor, with unfavorable results at 3%, while concentrations from 6% were favorable in visual analyses, and levels from 9% onward demonstrated viability in stability, texture, and rheology studies. The hardness values of the vegetable fat were between the OG 6 and 9% samples, an important parameter for the sensory properties of foods. It was concluded that the developed organogels are a promising innovation in the food industry.