Oleogels as a Fat Substitute in Food: A Current Review.

Fats and oils in food give them flavor and texture while promoting satiety. Despite the recommendation to consume predominantly unsaturated lipid sources, its liquid behavior at room temperature makes many industrial applications impossible. Oleogel is a relatively new technology applied as a total or partial replacement for conventional fats directly related to cardiovascular diseases (CVD) and inflammatory processes. Some of the complications in developing oleogels for the food industry are finding structuring agents Generally Recognized as Safe (GRAS), viable economically, and that do not compromise the oleogel palatability; thus, many studies have shown the different possibilities of applications of oleogel in food products. This review presents applied oleogels in foods and recent proposals to circumvent some disadvantages, as reaching consumer demand for healthier products using an easy-to-use and low-cost material can be intriguing for the food industry.

Assessment of Natural Waxes as Stabilizers in Peanut Butter.

Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are significant sources of saturated fats, and reducing their consumption is challenging for food scientists without affecting the desired characteristics of food products. Therefore, in a preliminary study, 1%, 1.5%, and 2% of three natural waxes (rice bran, carnauba, and beeswax) were added to the natural peanut butter to test their efficacy as a stabilizer. Rice bran and carnauba wax added to peanut butter presented a higher elastic modulus (G') and lower oil separation percentages than beeswax. However, no significant differences were found between the different percentages of waxes. Thus, in the final experiments, 1% of these selected waxes (rice bran and carnauba waxes) were added directly to the roasted ground peanut. Due to the difficulty of adding high melting point waxes to the peanut butter, a second experiment added wax oleogel (rice-bran and carnauba wax) to defatted peanut flour. After four weeks of storage, all of the samples were examined for their texture (TPA) and oil separation. The sample with directly added bran wax had the highest values for spreadability and firmness, and the lowest oil separation, which was 11.94 ± 0.90 N·s-1, 19.60 ± 0.71 N·s-1, and 0.87 ± 0.05%, respectively. In the peanut flour sample, the spreadability, firmness, and separated oil of the rice bran wax oleogel added sample were 46.95 ± 0.99 N·s-1, 66.61 ± 0.93 N, and 1.57 ± 0.07%, respectively. However, the textural properties of the rice bran wax oleogel added sample were close to the commercial peanut butter (natural and creamy). Therefore, the results indicate that the rice bran wax oleogel could be the potential replacement of the fully hydrogenated oil as a stabilizer.

Milk fat globule membrane in infant nutrition: a dairy industry perspective.

This review provides an overview of the composition, structure, and biological activities of milk fat globule membrane (MFGM) compounds with focus on the future application of this compound as a food ingredient. MFGM is a particular component of mammalian milks and is comprised of a tri-layer of polar lipids, glycolipids and proteins. In recent years, MFGM has been extensively studied for the purpose of enhancing the efficacy of infant nutrition formula. For example, infant formulas supplemented with bovine MFGM have shown promising results with regard to neurodevelopment and defense against infections. Components of MFGM have been shown to present several health benefits as the proteins of the membrane have shown antiviral activity and a reduction in the incidence of diarrhea. Moreover, the presence of sphingomyelin, a phospholipid, implies beneficial effects on human health such as enhanced neuronal development in infants and the protection of neonates from bacterial infections. The development of a lipid that is similar to human milk fat would represent a significant advance for the infant formula industry and would offer high technology formulas for those infants that depend on infant formula. The complexity of the structure of MFGM and its nutritional and technological properties is critically examined in this review with a focus on issues relevant to the dairy industry.

Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy.

The crystallization behavior of lipids has important implications in industrial processing of food products, whose physical characteristics depend largely on crystallized fats. The study of the crystallization behavior and polymorphism of a pure lipid system is of great scientific importance as a means of gaining an understanding of the phenomena involved, serving as basic knowledge to help guide the addition or removal of these compounds in different raw materials. The crystallization behavior and polymorphism of pure tripalmitin (PPP) and tristearin (SSS) were investigated by Polarized Light Microscopy (PLM) and Differential Scanning Calorimetry (DSC) under different crystallization conditions. The polymorphic forms (ß' and ß) of PPP and SSS exhibited different morphologies depending on how they were obtained, either from α form recrystallization or from isotropic melt. Crystallization in the ß form was faster in SSS than in PPP, indicating that the process occurs faster in TAGs composed of longer fatty acid chains. Both ß' and ß polymorphic forms were obtained from α form recrystallization, albeit with predominance of the ß form.

Síntese de lipídios estruturados por interesterificação de banha e óleo de soja para obtenção de sucedâneo da gordura do leite humano / Synthesis of structure lipids by interesterification of lard and soybean oil for obtain human milk fat substitute

O leite humano é um alimento completo, possui todos os nutrientes em quantidade e qualidade necessárias, proporciona proteção contra infecções e alergias e estimula o sistema imunológico. Os lipídios do leite humano são fonte energética; veículos para as vitaminas lipossolúveis; contêm ácidos graxos poliinsaturados necessários para o desenvolvimento cerebral; contêm precursores de prostaglandinas e hormônios; e são constituintes essenciais para as membranas celulares. Muitas mães, por razões médicas, metabólicas ou econômicas, dependem de fórmulas artificiais para alimentar seus filhos. Portanto, a composição dos ácidos graxos e a sua distribuição nas cadeias dos triacilgliceróis devem ser alvos de estudos em fórmulas infantis, sendo que os triacilgliceróis do leite humano devem servir de modelo para os componentes lipídicos. Recentemente, diversos estudos apontam a interesterificação como alternativa para a produção de sucedâneos da gordura do leite humano. Assim, o objetivo deste trabalho foi explorar diversas possibilidades da modificação lipídica para a obtenção deste sucedâneo. As matérias-primas utilizadas foram banha e óleo de soja, gorduras facilmente obtidas e de baixo custo no Brasil. Neste trabalho, foram produzidos lipídios estruturados por interesterificação química e enzimática, sendo que na interesterificação enzimática foram utilizadas duas lipases puras, a AY30TM (Candida cylindracea) e a M10TM (Mucor circinelloides), e a lipase imobilizada Lipozyme TL IM (Thermomices lanuginosa). Os lipídios estruturados foram submetidos a análises de suas propriedades químicas e físicas, que foram comparadas às propriedades da gordura do leite humano e do lipídio estruturado comercial BetapolTM. Os resultados apresentados demonstraram a viabilidade da interesterificação como método de modificação para obtenção de lipídios estruturados sucedâneos da gordura do leite humano. Tendo em vista a possibilidade de maior controle reacional devido à especificidade das lipases e a busca por processos ambientalmente corretos, a interesterificação enzimática mostra-se alternativa mais interessante para esta modificação lipídica. A mistura de banha e óleo de soja demonstrou ser opção viável para a produção de sucedâneos da gordura do leite humano

Human milk is a complete food with all the nutrients in quantity and quality provides protection against infections and allergies and stimulates the immune system. The lipids of human milk are source of energy; vehicles for liposoluble vitamins; contain polyunsaturated fatty acids for brain development; contain precursors of prostaglandins, hormones; and are essential constituents to the cell membranes. Many mothers, for medical, metabolic or economic reasons, depend on artificial formulas to feed their children. Therefore, the composition of fatty acids and their distribution chains in the triacylglycerols must be targets of studies on infant formula, and the human milk triacylglycerols should be a model for the lipid components. Recently, several studies indicate the interesterification like an alternative for the production of substitutes of human milk fat. The objective of this study was to explore various possibilities of lipid modification to achieve this substitute. The raw materials used were lard and soybean oil, fats easily obtained and cheap in Brazil. In this work, were produced structured lipids by chemical and enzymatic interesterification. For enzymatic interesterification were used two pure lipases, AY30 TM (Candida cylindracea) and M10 (M (Mucor circinelloides) and one immobilized lipase, Lipozyme TL IM (Thermomices lanuginosa). The structured lipids were submitted to analysis of their chemical and physical properties, which were compared with the human milk fat and the structured commercial lipid Betapol TM. The results demonstrated the feasibility of interesterification as a method of modification to obtain structured lipids substitutes of human milk fat. The possibility of greater control reaction because the specificity of lipases and the search for environmentally correct procedures makes enzymatic interesterification the most attractive alternative for modifying lipids. The mixture of soybean oil and lard is a viable alternative for the production of human milk fat substitutes

Propriedades físicas de lipídios estruturados obtidos a partir de banha e óleo de soja / Physical properties of structured lipids from lard and soybean oil

Os lipídios do leite humano são essenciais para o desenvolvimento de recém-nascidos. A composição dos ácidos graxos e a sua distribuição nas cadeias dos triacilgliceróis devem ser alvos de estudos em fórmulas infantis. Este trabalho pretende obter lipídios estruturados que possuam características semelhantes às da gordura do leite humano. Misturas binárias de banha e óleo de soja formuladas em diferentes proporções (80:20, 60:40, 50:50, 40:60, 20:80) foram submetidas à reação de interesterificação química. A composição em ácidos graxos, índice de iodo, conteúdo de gordura sólida, consistência e ponto de fusão foram analisados nas misturas antes e após a interesterificação. A adição de óleo de soja provocou decréscimo no conteúdo de gordura sólida e consistência da banha. A interesterificação química alterou o comportamento destas propriedades nas misturas binárias da banha com o óleo de soja, em todas as proporções, possivelmente em função do aumento de triacilgliceróis di e trissaturados produzidos pela randomização. As interações entre banha e óleo de soja apresentaram efeito monotético, antes e após a interesterificação química. Dentre as misturas modificadas, as que continham banha com 20 e 40% de óleo de soja foram as que mais se aproximaram da composição em ácidos graxos dos lipídios do leite humano

Human milk fat is essential for the development of term infants. The fatty acid composition and distribution in the triacylglycerols chains must be object of studies in infant formulas. The objective of this paper was to obtain structured lipids that have similar characteristics to the human milk fat. Binary mixtures of lard and soybean oil in different ratios (80:20, 60:40, 50:50, 40:60, 20:80) were submitted to chemical interesterification. The fatty acid composition, acid value, iodine value, solid fat content, consistency and melting point were analyzed in the mixtures before and after the interesterification. The solid fat content and consistency of lard decreased by the addition of soybean oil. Chemical interesterification modified the behavior the binary mixtures of lard with soybean oil, in all ratios, possibly as a function of the increase of di and trisatured triacylglycerols produced by the randomic effect. The interactions between lard and soybean oil presented a monotectic effect before and after the chemical interesterification. The modified mixtures with 20 and 40% of soybean oil presented similar fatty acid composition to human milk fat