The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats. However, saturated and trans fats increase low density lipoprotein, while trans fats also lower high-density lipoprotein serum levels. These indicators increase the risk of developing cardiovascular disease, type II diabetes, stroke, and have recently been associated with metabolic syndrome. Consequently, regulatory agencies worldwide have passed legislation restricting the addition of PHVOs and their derivatives (i.e., shortenings) to food products. This has lead research groups worldwide to investigate different mechanisms to provide structural and physical properties to edible, healthy unsaturated oils. The overall objective is to achieve similar functional properties to those provided by PHVOs and shortenings to food products.
This book encompasses the work of leading researchers discussing, from a scientific and technological perspective, the latest and most innovative approaches to structure edible oils without the use of trans fats. Additionally, the authors discuss practical uses and technical limitations associated with the use of "structured edible oils" in different food systems. Appealing to researchers and professionals working in lipid science, food chemistry and fat metabolism, it fills the gap in the literature for a book in this fast-changing field.
Author(s): Jorge F. Toro-Vazquez
Series: Food Chemistry, Function and Analysis
Publisher: Royal Society of Chemistry
Year: 2022
Language: English
Pages: 380
City: London
Cover
Preface
Contents
Chapter 1 Concentrated O/W Emulsions Stabilized byProteins: A Route to Texturize Vegetal Oils Without Using Trans or Saturated Fats
1.1 Introduction
1.2 Experimental
1.2.1 Materials
1.2.2 Sunflower Protein Isolate
1.2.3 Methodologies
1.3 Results and Discussion
1.3.1 Impact of the Protein Content on the Average Droplet Size
1.3.2 Interfacial Coverage
1.3.3 Emulsions Concentrated by Centrifugation – Osmotic Resistance Measurements
1.3.4 Macroscopic Aspect of ConcentratedEmulsions as a Function of the Droplet Fraction – Biliquid Foams
1.3.5 Emulsions Concentrated by Freeze-drying
1.4 Conclusions
Acknowledgements
References
Chapter 2 Alternative Oil Structuring Techniques: Oil Powders, Double Emulsions and Oil Foams
2.1 Double Emulsions
2.1.1 Background
2.1.2 Preparation and Stabilization
2.1.3 Applications
2.2 Microencapsulated Oil Powder
2.2.1 Introduction
2.2.2 The Structure of Microencapsulated Oil
2.2.3 Emulsification and Drying Technology
2.2.4 Applications in the Food Industry
2.3 Oil Foams
2.3.1 Background
2.3.2 Preparation and Stabilization
2.3.3 Benefits and Application
2.4 Conclusions
Abbreviations
Acknowledgements
References
Chapter 3 Use of High-intensity Ultrasound to Structure Edible Fats
3.1 Introduction
3.2 Effect of HIU on Fats
3.2.1 High- saturated Fats
3.2.2 Low-saturated Fats
3.3 Effect of HIU Application on the Physicochemical Properties of Oleogels
3.3.1 Binary and Ternary Oleogels
3.3.2 Mono-component Oleogels
3.4 Effect of HIU on Lipid Oxidation
3.5 Scale Up to a Pilot Plant
3.6 Application
3.6.1 Baked Products
3.6.2 Chocolate
3.6.3 Emulsions
3.7 Future Trends
Abbreviations
Acknowledgements
References
Chapter 4 Pulse and Oilseed Protein-based Oil Structuring for Baking Application
4.1 Oil Structuring and Its Importance in Food
4.2 Potential Health Implication of Traditional Oil Structuring
4.2.1 Oleogel – A New Way of Oil Structuring
4.3 Different Types of Oleogelation Based on Processing – Direct and Indirect Approaches
4.4 Different Types of Oleogelation Based onOleogelators – Small Molecules and Biopolymers
4.5 Indirect Oleogelation
4.5.1 Foam- templated Indirect Oleogelation
4.5.2 Emulsion-templated Indirect Oleogelation
4.5.3 Hydrogel-templated Indirect Oleogelation
4.6 Characterization of Biopolymer-based Oleogels for Food Application
4.6.1 Oleogel Stability in Terms of Oil Binding Capacity and Oil Loss
4.6.2 Rheology of Biopolymer-based Oleogels
4.6.3 Textural Analysis of Biopolymer-based Oleogels
4.6.4 Food Applications of Biopolymer-based Oleogels
4.6.5 Sensory Evaluation of Food Made From Biopolymer-based Oleogels
4.7 Utilization of Pulse and Oilseed Proteins for theDevelopment of Emulsion-templated Oleogels
4.7.1 Characterization of Faba Bean and Canola Protein Isolate- based Oleogels
4.7.2 Cake Batter and Cake Properties Preparedwith Faba Bean and Canola Protein Isolate- based Oleogels
4.7.3 Texture Analysis of Cakes Prepared with Different Fat Types
4.8 Summary
4.9 Future Prospects
References
Chapter 5 Physicochemical Properties and Polymorphic Behavior ofTropical Fats: Their Potential and Practical Use in Trans-free Food Systems
5.1 Introduction
5.2 Chemical Composition
5.2.1 Fatty Acid Composition
5.2.2 Triacylglycerol Composition
5.3 Solid Fat Content
5.4 Crystallization Behavior
5.5 Microstructure
5.6 Rheological Properties
5.7 Polymorphic Behavior
5.8 Conclusions
Acknowledgements
References
Chapter 6 Edible Oleogels Produced with Fatty Alcohols: The Use of Policosanol as an Oleogelator
6.1 Introduction
6.1.1 LMW Oleogels: A General Overview
6.1.2 Fatty Alcohols in Foods and Their Use as Gelators
6.2 Rheological Characteristics and Modeling of Fatty Alcohol Oleogels
6.2.1 Policosanol as a Gelator: Rheological Properties
6.3 Microstructural Characteristics of Fatty Alcohol Oleogels
6.4 Application of Fatty Alcohols and Vegetable WaxOleogels in Food Systems and as Delivery Agents for Bioactive Compounds
6.5 Conclusions
References
Chapter 7 On the Applicability of the Oryzanol–Sitosterol Structuring System
7.1 Introduction
7.2 b-sitosterol and g-oryzanol
7.2.1 g-oryzanol
7.2.2 b-sitosterol and Other Phytosterols
7.2.3 Legislation
7.2.4 Digestion
7.3 Physical Chemistry of the Binary Mixture
7.4 The Ternary Mixture
7.4.1 Oleogel Structure, Formation and Dissolution
7.4.2 Methods of Characterization
7.4.3 Influence of Solvent Composition
7.5 Food Applications
7.5.1 Confectionery Products
7.5.2 Meat Products
7.5.3 Margarine and Spreads for Direct Consumption
7.5.4 Dairy Products
7.6 Conclusion
References
Chapter 8 Structuring Vegetable Oils with Monoglycerides andMonoglyceride–Lecithin or Monoglyceride–Ethylcellulose Mixtures
8.1 Introduction
8.1.1 Vegetable Oil Structuring Through Molecular Self-assembly
8.2 Monoglycerides as Gelator Molecules
8.2.1 Self-assembly of Monoglycerides in Vegetable Oils
8.2.2 Mesophases, Crystal Phases, andPolymorphic Transitions of Monoglycerides in Oleogels
8.3 Lecithin and Ethylcellulose as Gelators that Limit b Phase Formation
8.3.1 Molecular Self-assembly of Lecithin in Vegetable Oil
8.3.2 Ethylcellulose Effect on MG Crystallization in Vegetable Oils
8.4 Application of Oleogels in Food Systems and Conclusions
Acknowledgements
References
Chapter 9 Functionality of Natural Waxes in Hybrid Fat Crystal Networks
9.1 Introduction
9.2 Waxes from Vegetal and Insect Sources
9.2.1 Waxes from Vegetable Sources
9.2.2 Waxes Obtained from Insects
9.2.3 Legislation
9.3 TAG–Wax Hybrid Fat Systems
9.3.1 Introduction
9.4 Conclusion
Acknowledgements
References
Chapter 10 Glycerolysis-structured Lipid Systems
10.1 Introduction
10.2 Effects of Glycerolysis Reaction Conditions
10.3 Effects of Oil Composition
10.4 Food Applications
10.5 Future Directions
References
Chapter 11 Modulating the Rheology of Oleogels to Mimic the Functionality of Commercial Fats
11.1 Introduction
11.2 Rheological Methods for Oleogel Characterization
11.3 Edible Oleogels Mimicking the Properties of Plastic Fats
11.3.1 Natural Wax Oleogels
11.3.2 Ethylcellulose Oleogels
11.3.3 Monoacylglycerol Oleogels
11.3.4 Oleogels of Fatty Acids and Fatty Alcohols
11.4 Conclusions
References
Chapter 12 Sensory Properties and Aromatics Profile of Edible Oleogels
12.1 Introduction
12.2 Physical Properties of Solid and Semi- solid Fats
12.3 Oil Structuring Through Oleogelation
12.4 Sensory Assessment of Edible Fats/Oils
12.4.1 Sensory Vocabulary Used for Fats/Oils and Oleogels
12.4.2 Sensory Techniques Used for Fats/Oils and Oleogels
12.5 Sensory Properties of Oleogels and Foods Containing Oleogels
12.5.1 Sensory Properties of Oleogel Products
12.5.2 Sensory Properties of Bakery Products Containing Oleogels
12.5.3 Sensory Properties of Comminuted Meat Products Containing Oleogels
12.5.4 Sensory Properties of Margarine/Spread Products Containing Oleogels
12.5.5 Sensory Properties of Chocolate/Confectionery Products Containing Oleogels
12.5.6 Sensory Properties of Dairy Products Containing Oleogels
12.5.7 Sensory Properties of Other Food Products Containing Oleogels
12.6 Aromatics Profile of Oleogels and Food Products Containing Oleogels
12.7 Integration of Analytical and Sensory Data for Oleogel Optimization
12.8 Conclusions and Outlook
References
Subject Index
