Properties of Oleogels Formed With High‐Stearic Soybean Oils and Sunflower Wax. (2nd May 2018)

• Record Type: Journal Article
• Authors: Hwang, Hong‐Sik; Gillman, Jason D.; Winkler‐Moser, Jill K.; Kim, Sanghoon; Singh, Mukti; Byars, Jeffrey A.; Evangelista, Roque L.
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 95:Number 5(2018)
• Page Start: 557
• Page End: 569
• Publication Date: 2018-05-02
• Subjects: Oleogel -- High‐stearic oil -- A6 -- MM106 -- Soybean oil -- Sunflower wax -- Polar compounds; Oils and fats -- Periodicals; Soap -- Periodicals; Fats -- Periodicals; Food-Processing Industry -- Periodicals; Acides gras -- Périodiques; Aliments -- Industrie et commerce -- Périodiques; Huiles et graisses -- Périodiques; Savon -- Périodiques; Oliën; Chemie; Oils and fats; Soap; Periodicals; 547.77
• DOI: 10.1002/aocs.12060
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: In an effort to develop alternatives for harmful trans fats produced by partial hydrogenation of vegetable oils, oleogels of high‐stearic soybean (A6 and MM106) oils were prepared with sunflower wax (SW) as the oleogelator. Oleogels of high‐stearic oils did not have greater firmness when compared to regular soybean oil (SBO) at room temperature. However, the firmness of high‐stearic oil oleogels at 4 °C sharply increased due to the high content of stearic acid. High‐stearic acid SBO had more polar compounds than the regular SBO. Polar compounds in oil inversely affected the firmness of oleogels. Differential scanning calorimetry showed that wax crystals facilitated nucleation of solid fats of high‐stearic oils during cooling. Polar compounds did not affect the melting and crystallization behavior of wax. Solid fat content (SFC) showed that polar compounds in oil and wax interfered with crystallization of solid fats. Linear viscoelastic properties of 7% SW oleogels of three oils reflected well the SFC values while they did not correlate well with the firmness of oleogels. Phase‐contrast microscopy showed that the wax crystal morphology was slightly influenced by solid fats in the high‐steric SBO, A6.