ABSTRACT
Emerging natural-based polymers and materials progress and new technology innovations open the way for unique food products with high nutritional value development. In this regard, oleogel may be essential in replacing fatty acids from food products. In this study, we researched the effects of varied soy lecithin (SYL) concentrations on the various physicochemical characteristics of soy wax (SW)/refined soybean oil (RSO) oleogels. These oleogels had a soft texture. The microscopic analysis of the oleogels suggested that the thickness, length, and density of the wax crystals (needle-shaped) varied as the SYL content was changed. Colorimetric analysis indicated that the oleogels were slightly yellowish. FTIR spectrometry helped analyze the functional groups of the raw materials and the oleogels. All the functional groups present in the raw materials could be accounted for within the oleogels. The only exception is the hydrogen-bonding peak in SW, which was not seen in the FTIR spectrum of the oleogels. It was found that at a critical SYL content, the oleogel showed a stable and repeatable wax network structure. This can be described by the presence of the uniformly distributed fat crystal network in the sample. The DSC analysis revealed that the oleogel samples were thermo-reversible, with their melting and crystallization temperatures ~43 °C and ~22 °C, respectively. In gist, it can be concluded that the incorporation of SYL can impact the color, wax crystal network characteristics, thermal characteristics, and mechanical characteristics of the oleogels in a composition-dependent manner.
ABSTRACT
Emulsifiers act as Fat crystal modifiers and can modulate the crystallization process of fats. In this study, we have reported the effect of polyglycerol polyricinoleate (PGPR) on the physicochemical properties of an underutilized vegetable fat "mango butter" (MB). MB-PGPR based formulations were prepared by heat-cool method. Microscopic studies showed that PGPR resulted in the formation of globular MB crystals. XRD and thermal studies conjointly suggested that the MB crystals were predominantly crystallized as ß-polymorph. However, PGPR induced imperfections within the MB crystals. FTIR spectroscopy revealed that PGPR considerably varied the local environment of the MB crystals. PGPR also altered the nucleation time and crystallization rate of the MB crystal formation. The MB formulation that contained 2.5% (w/w) PGPR was found to have good mechanical stability. In gist, the addition of PGPR (as a crystal modifier) can help us to influence the crystal behavior and physicochemical properties of the MB fat.
