Physical Properties of Soybean Oleogels and Oil Migration Evaluation in Model Praline System. (10th June 2016)

• Record Type: Journal Article
• Authors: Si, Huaguang; Cheong, Ling‐Zhi; Huang, Jianhua; Wang, Xingguo; Zhang, Hong
• Is Part Of: Journal of the American Oil Chemists' Society. Volume 93:Number 8(2016)
• Page Start: 1075
• Page End: 1084
• Publication Date: 2016-06-10
• Subjects: Soybean oleogel -- Monoglyceride -- Sorbitan tri‐stearate -- Lecithin -- Physical properties -- Model praline system -- Oil migration; 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: 10.1007/s11746-016-2846-1
• Languages: English
• ISSNs: 0003-021X

Abstract

Abstract: The present study examined the physical properties of soybean oleogels and commercial confectionery filling fats and evaluated the oil migration properties in model praline systems. Soybean oleogels were prepared using different oleogelators namely monoglyceride (MAG oleogels) and a mixture of sorbitan tri‐stearate (STS) with lecithin (50:50) (Lec‐STS oleogels). Both MAG oleogels and Lec‐STS oleogels demonstrated a flat solid fat content (SFC) profile with zero SFC at 40 °C. At low temperature, MAG oleogels and Lec‐STS oleogels demonstrated a non‐flowing gel‐like property due to the ability of the oleogelator to entrap liquid oil. In addition, oleogels also showed thixotropic behavior indicating the possible capability to prevent migration of filling fats to coatings and also good flow ability during pumping though manufacturing equipment. The textural property of oleogels also did not change significantly upon storage indicating good structural stability. When used as in a model praline system, oleogels demonstrated a migration delaying property.