Article

Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters: Effects of organogel hardness on franks…

Wiley
Journal of Food Science
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Abstract

Different organogel formulations used as beef fat (BF) replacement (0%, 20%, 40%, 60%, and 80%) were utilized to optimize the mechanical properties of frankfurters. Organogels, made of canola oil (CO), included different concentrations of ethyl cellulose (EC) and sorbitan monostearate (SMS). They consisted of: 8% EC + 1.5% SMS referred to as organogel-I (OG-I), 8% EC + 3.0% SMS (OG-II), and 10% EC + 1.5% SMS (OG-III), which were found promising in a previous study when used at 100% replacement. Replacement of BF with organogels at all levels could bring down the very high hardness values (texture profile analysis and sensory) of frankfurters prepared using CO by itself, relative to the BF control. OG-I and OG-II quantity had no significant effect on hardness and springiness, being similar in many cases to the BF and lower than the CO control. Shear force values of all organogel treatments were not significantly different from one another, and were between the BF and CO controls. Smokehouse yield showed a pattern of decreasing losses with increasing organogel replacement level. Sensory analysis revealed that using CO by itself significantly increased hardness, but structuring the oil (via organogelation), brought it down to the BF control value in all OG-I and OG-II formulations. Juiciness was significantly reduced by using liquid oil but increased with raising the amount of organogels. Oiliness sensation increased with higher organogel substitution and was actually higher than the beef control. The study demonstrates the potential use of vegetable oil structuring in replacing the more saturated BF in emulsion-type meat products.

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... In addition to its pleasant sensory properties, it contains a large amount of essential amino acids, minerals, and vitamins [2]. However, high saturated fatty acid levels also lead to elevated low-density lipoprotein cholesterol (LDL-C) in the body [3] and an increased prevalence of chronic diseases such as obesity, coronary heart disease, and cardiovascular disease [4]. Therefore, research on fat substitutes and low-fat meat products has become a hot topic. ...
... Color (20) Golden surface color, uniform 16-20 Light yellow surface color, more uniform 8-15 Surface color scorched black, uneven [1][2][3][4][5][6][7] Taste (20) Pure meat flavor, with a rich meatloaf flavor 16-20 Pure meat flavor, with a strong meatloaf flavor 8-15 Meat flavor is lighter, meatloaf flavor is not strong [1][2][3][4][5][6][7] Taste (30) Unique flavor, crisp, and juicy 25-30 Average flavor, more crisp, less juicy 13-24 Poor flavor, not crisp, basically no gravy [1][2][3][4][5][6][7][8][9][10][11][12] Organizational form (30) Dense organization, not easy to loosen, good springiness 25-30 Large tissue pores, easy to loosen, better springiness 13-24 Loose tissue, loose, poor springiness 1-12 ...
... Color (20) Golden surface color, uniform 16-20 Light yellow surface color, more uniform 8-15 Surface color scorched black, uneven [1][2][3][4][5][6][7] Taste (20) Pure meat flavor, with a rich meatloaf flavor 16-20 Pure meat flavor, with a strong meatloaf flavor 8-15 Meat flavor is lighter, meatloaf flavor is not strong [1][2][3][4][5][6][7] Taste (30) Unique flavor, crisp, and juicy 25-30 Average flavor, more crisp, less juicy 13-24 Poor flavor, not crisp, basically no gravy [1][2][3][4][5][6][7][8][9][10][11][12] Organizational form (30) Dense organization, not easy to loosen, good springiness 25-30 Large tissue pores, easy to loosen, better springiness 13-24 Loose tissue, loose, poor springiness 1-12 ...
Article
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Beef skin gelatin can be used as a good substitute for animal fat in meat patties. In this paper, the effect of different parameters on low-fat beef patties with cowhide gelatin substituted for beef fat (0, 25%, 50%, 75%, 100%) prepared by ultra-high pressure assisted technology was investigated by texture, cooking loss, and sensory scores. The beef patties were also stored at 0–4 °C for 0, 7, 14, 21, and 28 d. The differences and changing rules of fatty acid and amino acid compositions and contents of beef patties with different fat contents were investigated by simulating gastrointestinal digestion in vitro. The optimal process formulation of low-fat beef patties with cowhide gelatin was determined by experimental optimization as follows: ultra-high pressure 360 MPa, ultra-high of pressure time of 21 min, NaCl addition of 1.5%, compound phosphate addition of 0.3%. The addition of cowhide gelatin significantly increased monounsaturated fatty acids, polyunsaturated fatty acids, amino acid content, and protein digestibility of beef patties (p < 0.05). Moreover, with the extension of storage time, the content of saturated fatty acids was significantly higher (p < 0.05), the content of monounsaturated and polyunsaturated fatty acids was significantly lower (p < 0.05), the content of amino acids was significantly lower (p < 0.05), and protein digestibility was significantly lower (p < 0.05) under all substitution ratios. Overall, beef patties with 75% and 100% substitution ratios had better digestibility characteristics. The results of this study provide a theoretical basis for gelatin’s potential as a fat substitute for beef patties and for improving the quality of low-fat meat products.
... High intake of saturated fat might have correlated with obesity, hypertension, colon cancer, cardiovascular disease and coronary heart disease (Kopelman, 2007;Sacks et al., 2017), which has attracted concerns. The World Health Organization recommends limiting the amount of dietary fat to between 15 and 30% of total daily energy intake, with saturated fats comprising <10% of the total, while the rest is composed of mono and polyunsaturated fats (Barbut, Wood, & Marangoni, 2016a). However, animal fat, although rich in saturated fats, plays an important functional role in the processed meat. ...
... Many strategies have been carried out to reduce or replace the saturated fat in meat products, polysaccharides (Nowak, Von Mueffling, Grotheer, Klein, & Watkinson, 2007), vegetable oils (Del Nobile, Conte, Incoronato, Panza, Sevi, & Marino, 2009;Choi, et al., 2010) and proteins (Gao, Zhang, & Zhou, 2015) are used commonly for substitute. Using vegetable oils to substitute animal fat seems to be potential and applicable, and a lot of attempts have been reported with canola oil (Barbut et al., 2016a), olive oil (Del Nobile, Conte, Incoronato, Panza, Sevi, & Marino, 2009), linseed oil (Berasategi, et al., 2014), soybean oil and flaxseed oil (Barbut & Marangoni, 2019). However, vegetable oils are different from animal fats in consistency, color and flavor, furthermore, it would form small sized fat globules in the system (Barbut & Marangoni, 2019;Herrero, Carmona, Pintado, Jiménez-Colmenero, & Ruiz-Capillas, 2012). ...
... Ethylcellulose (EC), a semi-crystalline cellulose polymer derivative, consisting of a cellulose backbone with ethoxyl substitutions at the hydroxyl groups, has been used as an organogelator (Barbut & Marangoni, 2019;Davidovich-Pinhas, Barbut, & Marangoni, 2016). Previous research on EC based organogels in meat products indicated a promising result (Barbut et al., 2016a;Panagiotopoulou, Moschakis, & Katsanidis, 2016;Zetzl, Marangoni, & Barbut, 2012). Zetzl, Marangoni and Barbut (2012) showed that employing organogel prepared with EC and canola oil can improve the texture properties of frankfurters compared to using canola oil itself. ...
Article
The effects of fat/oil type (pork fat; sunflower seed, peanut, corn and flaxseed oils) and ethylcellulose (EC) concentration (8%, 10% and 12%) on the gel characteristic of pork batter were investigated in this study. Replacing pork fat in meat batter with organogels prepared with EC and vegetable oils obtained cooked batters with higher hardness, gumminess and chewiness, furthermore, increasing EC level in the organogels increased hardness, while cohesiveness and springiness showed no significant changes. Emulsion stability of all organogels groups was improved compared to pork fat group and the type of vegetable oil affected the emulsion stability. A shorter relaxation time T2 and a larger peak area P22 were observed for batters formulated with oraganogels, which indicated higher percentage of immobilized water. The batters prepared with pork fat displayed larger fat globules, lower L* value than those prepared with organogels, but the redness (a* values) had no significant difference.
... For other dairy and spreadable products, fat imparts desirable flavor, mouthfeel, rheological properties, and softness and elasticity [39]. In meat products, saturated fat contributes to the texture, mouthfeel, juiciness, and consumer sensory acceptability [40]. In chocolate, desirable characteristics are a slightly crunchy texture when biting, brightness, and rapid melting in the mouth attributed to crystallization in the β polymorphic form, and its melting point (~34 °C) just below 37 °C, the average human body temperature [41]. ...
... In a study carried out by Barbut et al. [40], different oleogels were made using canola oil, and different proportions of EC and sorbitan monostearate (SMS) and were used to substitute solid beef fat (BF) in frankfurters. The oleogel samples were OG-I (8% EC and 1.5% SMS), OG-II (8% EC and 3.0% SMS), and OG-III (10% EC and 1.5% SMS). ...
Article
Full-text available
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.
... The liquid phase embedded in organogels is usually a biofriendly thermoreversible oil, characterized by a sol-gel transition through controlling the temperature. The vegetable oil organogels have been successfully employed in the reformulation of emulsified meat products (Barbut et al., 2016a(Barbut et al., , 2016b. In these organogels, the mixture of oil and EC was heated to the glass transition temperature of EC. ...
... In these organogels, the mixture of oil and EC was heated to the glass transition temperature of EC. The gel formed upon cooling and its textural properties were determined by the type and concentration of the oil, gelator, and surfactant (Barbut et al., 2016b). Woern et al. (2021) found that the addition of canola oil organogels significantly decreased the hardness of frankfurters. ...
Article
Full-text available
The gel‐type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze–thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel‐type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.
... The tailoring ability under the fat substitution process can be used to manipulate food products' texture, sensorial properties and even oxidative behaviour in meat-based foods (Barbut et al. 2016a, b, c;Utrilla et al. 2014;Martins et al. 2016). In processed meats, the role of fat is important in the formation of stable emulsions that will improve water holding and binding capabilities, resulting in reduced cooking losses Barbut et al. 2016c;Moschakis et al. 2016;Panagiotopoulou et al. 2016). Improvements in PUFA/SFA and n-6/n-3 ratios were observed in pâté formulations using linseed-based oleogels with different gelators (Gómez-Estaca et al. 2019;Martins et al. 2020). ...
... As a consequence, texture properties will be affected by it. Reports on the incorporation of ethylcellulose oleogels or oleogel-in-water emulsions, in contrast to fat substitution with only canola oil, made possible to mimic the hardness perception of frankfurters with common pork backfat (Barbut et al. 2016b(Barbut et al. , 2016c. ...
Chapter
Novel physic and chemical properties can be obtained by the micro and nanoengineering of food-grade compounds and ingredients to obtain fibres, nanotubes, films, coatings, and 3D structures, such as micro and nanoparticles, emulsions and oleogels. These new properties allow enhancing the stability and the controlled release of bioactive compounds. In this chapter, nano and microstructures that can be used in the food industry for the development of foods with high quality and safety, and new food structures are presented. The explored structures are fibres and nanotubes (1D), films and coatings (2D), micro and nanoparticles, emulsions, oleogels and food printing (3D). In the end, is presented an overview of how the toxicity of micro and nano-engineered structures should be assessed to be applied in the food industry.
... The tailoring ability under the fat substitution process can be used to manipulate food products' texture, sensorial properties and even oxidative behaviour in meat-based foods (Barbut et al. 2016a, b, c;Utrilla et al. 2014;Martins et al. 2016). In processed meats, the role of fat is important in the formation of stable emulsions that will improve water holding and binding capabilities, resulting in reduced cooking losses Barbut et al. 2016c;Moschakis et al. 2016;Panagiotopoulou et al. 2016). Improvements in PUFA/SFA and n-6/n-3 ratios were observed in pâté formulations using linseed-based oleogels with different gelators (Gómez-Estaca et al. 2019;Martins et al. 2020). ...
... As a consequence, texture properties will be affected by it. Reports on the incorporation of ethylcellulose oleogels or oleogel-in-water emulsions, in contrast to fat substitution with only canola oil, made possible to mimic the hardness perception of frankfurters with common pork backfat (Barbut et al. 2016b(Barbut et al. , 2016c. ...
Chapter
Advanced technologies are gaining relevance in food processing applications, as they allow extending shelf life while preserving, or even enhancing, the nutritional value of food commodities. This chapter focusses on two different fields in which significant progress have been made towards the design of healthier and more nutritious food products. Principles of the application of emerging non-thermal processing technologies are introduced, and their potential applications in the field are described. Furthermore, nanotechnology is another topic presenting exciting opportunities for food processors. The application of food nanostructures to design high-quality food products with enhanced functional value is discussed. Examples of food-grade nanoemulsion and nanolayer systems and their effects to promote the benefits of bioactive compounds in foods are reviewed.
... Several initial studies have been carried out to determine the efficacy of organogels as fat replacers in finely comminuted meat products such as frankfurters (Barbut, Wood, & Marangoni, 2016a), liver pâté (Tiensa, Barbut, & Marangoni, 2017) and bologna type sausage (Tarté, Paulus, Acevedo, Prusa, & Lee, 2020), giving promising results. In fresh ground breakfast sausages it was shown that treatments formulated with organogels more closely resembled hardness (sensory and instrumental) of the pork fat control than liquid canola oil only replacement (Barbut, Wood, & Marangoni, 2016c). ...
... One of the main criteria to characterize food is texture, and the texture profile analysis (TPA) is used to measure hardness, springiness and cohesiveness by a two-cycle compression; e.g., to simulate the chewing process. Several previous studies revealed a significant increase in TPA hardness of finely comminuted meat products when substituting animal fat with liquid vegetable oil (Barbut, Wood, & Marangoni, 2016b;Barbut et al., 2016a;de Carvalho et al., 2020;Paneras & Bloukas, 1994;Wolfer, Acevedo, Prusa, Sebranek, & Tarté, 2018;Youssef & Barbut, 2009;Zetzl et al., 2012). On the other hand, a decrease in hardness was reported in a ground meat product (breakfast sausage) by Barbut et al. (2016c). ...
Article
Partial fat replacement in cooked salamis was formulated using organogels made with canola oil, ethylcellulose (EC; 6, 8, 9, 10, 11, 12 and 14%) and three types of surfactants; i.e., glycerol monostearate (GMS), stearyl alcohol/stearic acid (SOSA) and soybean lecithin (Lec). Texture profile analysis (TPA) and back extrusion tests indicated that increasing EC polymer concentration leads to harder gels regardless of the surfactant used. However, using GMS resulted in the hardest gel, whereas Lec did not strengthen the gel (mechanical stress test), but plasticized it. In general, gel hardness had a distinct effect on the binding of the organogel particle to the meat matrix, with softer gels adhering better under progressive compression. Substituting animal fat with organogel did not affect the main TPA parameters in most salami formulations, and canola oil by itself was also not significantly different from the pork and beef fat control. Using canola oil resulted in very small oil globules compared to the animal fat control, while structuring the oil yielded a microstructure with larger fat particles/globules, similar to the control. Color evaluation revealed a shift to yellow of the treatments with organogels compared to the control, but lightness and redness were not altered. The results demonstrate the potential use of structured vegetable oil to manufacture coarse ground meat products with lower saturated fat and a more favorable nutritional profile while resembling the traditional ground products.
... The use of biopolymers is more complex, as they are often hydrophilic and therefore more difficult to introduce into an oil phase. Due to its hydrophobic nature, ethylcellulose has been shown to be an effective oleogelator by direct dispersion, alone or in combination with surfactants [48][49][50][51][52][53][54][55][56][57][58][59][60][61][62][63][64][65][66]. Another biopolymer with rather hydrophobic properties used to structure oil is chitin [67,68]. ...
... Up to now, there are no extensive studies on the application of protein oleogels in food products available, but mainly oleogels based on polysaccharides have been tested in several application studies. Oleogels based on ethylcellulose have been used in meat applications like sausages [49][50][51][52][53][54][55], but also in bread [58], ice cream [101], chocolate [102], and as antibacterial edible packaging [56]. Oleogels obtained by the emulsion-templated approach structured with methylcellulose [71] and pectin [69] have been tested in sponge cakes. ...
Article
Full-text available
Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of edible oleogels as an alternative for solid fats. Whereas the field of protein oleogelation is still rather new and just starts unfolding, several preparation methods have been demonstrated to be suitable for protein oleogel preparation. However, there is limited knowledge regarding the link between microstructural properties of the gels and macroscopic rheological properties, and the potential of such protein-based oleogels as a fat replacer in food products. In this review, we therefore provide an overview of various protein oleogel preparation methods and the resulting gel microstructures. Based on the different structures, we discuss how the rheological properties can be modified for the different types of protein oleogels. Finally, we consider the suitability of the different preparation methods regarding potential applications on industrial scale, and provide a short summary of the current state of knowledge regarding the behavior of protein oleogels as a fat replacer in food products.
... Dichos materiales han sido empleados ampliamente en numerosas aplicaciones en las que destacan matrices cárnicas como salchichas introduciendo gelificadores poliméricos, como la etilcelulosa (EC) y monoglicéridos (MG) empleando aceites comestibles y la sustitución parcial de grasa saturada (García-Andrade et al., 2019;Wolfer et al., 2018), procesados lácteos (Moschakis et al., 2017;Yılmaz & Öğütcü, 2015), confitería (Patel et al., 2014;Stortz et al., 2012a) entre otros. Proporcionando tanto los beneficios nutricionales de los aceites (Stortz et al., 2012b) como los atributos organolépticos y tecnológicos similares a los atribuidos a las grasas trans y saturadas (Barbut et al., 2016a(Barbut et al., , 2016bZetzl et al., 2012). ...
Article
Full-text available
El objetivo de este trabajo fue estudiar el efecto de oleogeles como sustituto de grasas saturadas en la formulación de salchichas tipo Frankfurt sobre las características fisicoquímicas y texturales durante 21 días de almacenamiento para lo cual fueron formuladas salchichas con el 100% de aceite de soya estructurado con cera de arroz en una concentración del 4% (oleogel) y, en sustitución de la grasa saturada, así como una formulación control con el 100% de grasa saturada. Las salchichas se caracterizaron bromatológica y texturalmente en los días 1 y 21 después de su elaboración. Las salchichas formuladas con oleogel reflejaron un excelente contenido de nutrientes sobre todo de proteína superior a las comerciales, así como buenas propiedades aglutinantes de agua y grasas, reflejadas en la dureza y elasticidad superiores al control (toda la grasa de cerdo), las salchichas tipo Frankfurt conservaron sus características texturales en el tiempo de almacenamiento con excepción de la formulada con el 100 % del oleogel sin diferencia estadísticamente significativa en la cohesividad (p>0,05), con respecto a la formulación control, como conclusión la incorporación de oleogeles formulados con aceites vegetales poliinsaturados y ceras vegetales en la formulación de salchichas tipo Frankfurt puede tener un uso potencial de estos materiales en la industria cárnica con características similares a las impartidas por las grasas saturadas.
... With increasing fat replacement, the hardness of emulsified sausages significantly increased (P < 0.05). When the fat replacement amount reaches 50%, the hardness began to decrease to the control level, which may be due to a sharp decrease in pork back fat content (Barbut et al. 2016). Emulsified sausages that use CNFs to replace pork back fat had slightly higher hardness than those using CNCs, which may be due to the formation of a good three-dimensional network structure by CNFs in emulsified sausages, resulting in a higher hardness . ...
... Encouraging results were obtained during their use in confectionery products (Pernetti et al., 2007;Do et al., 2010;Stortz and Marangoni, 2011;Zetzl and Marangoni, 2011;Patel et al., 2014), in bakery products (Stortz et al., 2012) and in fat products (Hwang et al., 2013;Jang et al., 2015). The experiments in meat products (Jimenez-Colmenero et al., 2015;Barbut et al., 2016aBarbut et al., , 2016b and dairy products (Bemer et al., 2016) gave also promising results for the use of oleogels. Although the use of oils in chocolate fillings is not beneficial, as oil migration can cause fat blooming, there are nevertheless studies where the effect of oleogels in reducing oil migration has been investigated Si et al., 2016). ...
Article
Full-text available
In the confectionery industry large quantities of palm fat in the fillings of chocolate products are used. Based on today's nutritional science results, it is desirable to replace palm oil with healthier fats. Oleogels can provide a kind of solution for this replacement. In our work the rheological, textural and thermal properties of oleogels containing high oleic sunflower oil, beeswax and monoglycerides were determined. In the samples we examined, the gelator concentrations were: 20% beeswax, 15% beeswax and 5% monoglyceride, 10% beeswax and 10% monoglyceride, 5% beeswax and 15% monoglyceride, and 20% monoglyceride. Based on our results, the oleogel containing 15% beeswax and 5% monoglyceride seems an eutectic crystal of beeswaxes and monoglyceride. It has relative high hardness, high storage modulus and high viscosity therefore it can replace the Chocofill filling fat, which contains mainly palm fat, used in large quantities in sweets.
... However, for the external surface, the values were significantly different from the conventional sample for both uncooked and cooked samples (13.59 for PBF_US, 9.72 for GM_OG_US, 10.05 for CW_OG_US; 17.64 for PBF_CS, 12.87 for GM_OG_CS, 13.60 for CW_OG_CS). A similar decrease in redness was noticed in oleogel frankfurters [45,47,48] and Bologna sausages [49]. The parameter b* showed higher values for PBF_US and PBF_CS for external surface color, but for the cross-section color, the values increased with the replacement of animal fat, from 6.16 to 7.77 (GM_OG_US) and 8.20 (CW_OG_US) and from 8.53 to 11.65 (GM_OG_CS) and 9.76 (CW_OG_CS). ...
Article
Full-text available
The aim of this study was to produce Bologna sausages rich in unsaturated fatty acids and to evaluate this replacement on the structural characteristics. For the purpose of a comparative analysis, three different types of sausages were produced, distinct only in the type of fat used: I. sausages obtained with pork backfat (PBF), II. sausages produced with oleogel formed from refined sunflower oil and glycerol monostearate (GM_OG), and III. with candelilla wax oleogel (CW_OG). The meat composition was also analyzed to better understand the process in the dynamics and the finished products were analyzed both uncooked and cooked. The enhanced oil-binding capacity of oleogels suggests their potential value as substitutes for saturated fats (>99%). In terms of meat composition textural analysis, the highest hardness value was registered for PBF_C of 25.23 N, followed by a CW_OG_C of 13.08 N and a GM_OG_C of 12.27 N. However, adhesiveness, cohesiveness, springiness index, and gumminess showed similar values between samples. Reformulation of products with oleogels as a fat source abundant in mono- and polyunsaturated fatty acids resulted in uncooked products exhibiting reduced hardness values of 49.01 N (CW_OG_US) and 40.51 N (GM_OG_US), compared to 65.03 N (PBF_US). Color results of the cross-section color can indicate the potential for consumer acceptance due to the reduced color differences between the conventional and oleogel samples.
... The second category includes polysaccharides such as ethylcellulose (EC), methylcellulose, hydroxypropyl methylcellulose, chitin, chitosan, as well as proteins (Temkov & Mureșan, 2021;Silva et al., 2022). Some oleogels developed based on EC, wax, and hydrophilic polymers have been explored for replacement of animal fat in meat products (Barbut, Wood, & Marangoni, 2016a, 2016b, 2016cBarbut & Marangoni, 2019;Franco et al., 2020;Martins et al., 2020;Moghtadaei, Soltanizadeh, Goli, & Sharifimehr, 2021;Oh, Lee, Lee, & Lee, 2019;Woern, Marangoni, Weiss, & Barbut, 2021;Zetzl, Marangoni, & Barbut, 2012). ...
... Other works have investigated the potential of oleogels to replace animal fats in different meat products. Some examples are incorporation of ethylcellulose (EC) or wax-based oleogels into emulsion-type sausages, beef burgers, and meat and liver patties (Zetzl et al., 2012;Barbut et al., 2016aBarbut et al., , 2016bBarbut et al., , 2019Franco et al., 2020;Martins et al., 2020;Moghtadaei et al., 2021). Woern and co-workers replaced part of the animal fat in salami products by EC oleogels. ...
... It is a new and effective fat replacement technique that renders the liquid phase of fat semi-solid structured [6][7][8]. This process offers both the nutritional benefits of liquid oils [9] and the positive technical and sensory properties of solids [10][11][12][13]. Therefore, oleogels have excellent potential as printable materials in 3DFP due to their physicochemical properties that can be customized as desired [14]. ...
Article
Full-text available
In this study, we investigated the optimal conditions for 3D structure printing of alternative fats that have the textural properties of lard using beeswax (BW) oleogel-based alternative fat materials by an experimental statistical method. Products printed with over 15% BW oleogel at 50% and 75% infill level (IL) showed high printing accuracy with the lowest dimensional printing deviation for the designed model. The hardness, cohesion, and adhesion of printed samples were influenced by BW concentration and infill level. For multi-response optimization, fixed target values (hardness, adhesiveness, and cohesiveness) were applied with lard printed at 75% IL. The preparation parameters obtained as a result of multiple reaction prediction were 58.9% IL and 16.0% BW, and printing with this oleogel achieved fixed target values similar to those of lard. In conclusion, our study shows that 3D printing based on the BW oleogel system produces complex internal structures that allow adjustment of the textural properties of the printed samples, and BW oleogels could potentially serve as an excellent replacement for fat.
... J. Martins et al., 2018aMartins et al., , 2018b. Although some gelling molecules have restrictive usage, several studies have highlighted the introduction of oleogels in foods aiming to reduce their compositional fat content and/or tailor their nutritional profile, such as meat-based products (Adili et al., 2020;Barbut et al., 2019Barbut et al., , 2016bBarbut et al., , 2016aFranco et al., 2019;Martins et al., 2020aMartins et al., , 2020bMartins et al., 2019;Panagiotopoulou et al., 2016;Zetzl et al., 2012), spreads and margarine (Hwang et al., 2014(Hwang et al., , 2013Winkler-Moser et al., 2019), dairy products (Marangoni, 2014;Moriano and Alamprese, 2017;Moschakis et al., 2017;Park et al., 2018;Zulim Botega et al., 2013), shortenings (Demirkesen and Mert, 2019;Jang et al., 2015;Demirkesen, 2016a, 2016b) and confectionary products (Hwang et al., 2016;Norton et al., 2009;Stortz and Marangoni, 2011). The oleogelators with direct edible oil structuring ability can be generally placed into two categories according to their molecular weight: low molecular-mass organic gelators (LMOGs) and polymeric gelators (Marangoni and Garti, 2018). ...
Article
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Structured vegetable oils can replace animal-derived fats providing healthier products. 3D food printing is a toll for designing complex and tailored foods. Nonetheless, the printability of oleogels is yet an underexplored topic. Herein, we report on water-free sunflower oil oleogels comprising lecithin and phytosterols with room temperature printability. The printability was optimized based on four geometric features, time stability, total solids, phytosterol-lecithin ratio, speed, and number of layers. The microstructure, X-ray diffraction, texture, printing tests, and design of experiments revealed highly printable oleogels at both low (≥20%) and high solids (up to 80%), for specific ratios of phytosterol-lecithin. Those presented a needle-like microstructure with polymorphic forms β′ and β-crystals. Some texture properties (e.g., adhesiveness) were significantly affected by the speed, total solids and ratio. With this work we propose using highly printable oleogels for different food applications, nevertheless future work should clarify how printed oleogels will behave when incorporated in a food matrix.
... Finally, replacement of animal fat with more unsaturated vegetable oils, while simpler and more straightforward, has been shown to affect texture in detrimental ways (Nieto & Lorenzo, 2021;Youssef & Barbut, 2010;Zetzl, Marangoni, & Barbut, 2012), and result in products with lighter and less red color (Álvarez et al., 2011;Youssef & Barbut, 2010). More recently, semi-solid oleogels have been investigated as animal fat replacers in finely-comminuted meat products, such as bologna (Tarté, Paulus, Acevedo, Prusa, & Lee, 2020), frankfurter sausages (Barbut, Wood, & Marangoni, 2016;Kouzounis, Lazaridou, & Katsanidis, 2017;Panagiotopoulou, Moschakis, & Katsanidis, 2016;Wolfer, Acevedo, Prusa, Sebranek, & Tarté, 2018), and liver pâté (Barbut, Marangoni, Thode, & Tiensa, 2019;Gómez-Estaca et al., 2019;Martins et al., 2020). While oleogels can be easily incorporated into these products, they are limited by the fact that they are too plastic and easily-deformed to be of use in other important meat product applications, specifically those in which discrete fat particles are part of the product's visual and sensory quality. ...
Article
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Four biphasic gels (BPG) were developed and tested as pork fat replacers in coarse-ground fully-cooked sausages. An oleogel (OG) phase (92.5% high-oleic soybean oil, 7.5% rice bran wax) and one of two hydrogel (HG) phases (water and 7% or 8% gelatin) were combined in 7:3 or 6:4 OG:HG ratios, for a total of four test formulations. Control sausages were formulated to 27.5% fat and stored at 0–2 °C for 98 d. BPGs allowed for fat reductions of up to 26%. Visually, all BPGs resembled pork fat. There were no differences in external L* and a* but, internally, controls were darker and redder. Except for one control, there were no differences in Texture Profile Analysis (TPA) hardness, cohesiveness, springiness, and chewiness. Warner-Bratzler Shear (WBS) force was highest in 6:4 samples, which were also highest in Sensory First Bite Firmness and lowest in Smoked Sausage Aroma and Smoked Sausage Flavor. TBARS values remained steady, with no rancid flavors detected by the sensory panel.
... [14,42] Recently, soybean oil was converted to oleogel by and 80% Samples prepared with oleogel containing 10% EC with 1.5% SMS were the closest to the control. [34] Frankfurters Sunflower oil monoglycerides and phytosterols ...
Article
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Animal fats and shortenings are frequently used in the preparation of different food formulations. However, these fat ingredients are rich in saturated fatty acids, and partially hydrogenated shortening contains trans fats, which have been associated to an increased risk of coronary heart disease. Consequently, nutritionists recommend a reduction in the content of saturated and trans fatty acids in the human diet. At the same time, eliminating solid fats from the food industry is a difficult endeavor because they are necessary for many food products to have the desired quality attributes. As a result, food scientists and technologists are working together to develop healthy fat substitutes for saturated and trans fats. Structuring edible oils into solid-like oleogels has attracted increasing interest from scientists, and many types of oleogels have been developed. Although some oleogels have shown potential applicability, the application of oleogels in the food industry at a commercial scale is limited because of some technological challenges. Therefore, this article aimed to explore recent advances in research performed to study the suitability of oleogels for the application in different food products. Challenges facing the application of oleogels in the food industry and future perspectives are also discussed.
... The hydroxypropyl methylcellulose-canola oil also showed no significant influence on the overall acceptability of meat patty after replacing 50% fat (Oh, Lee, Lee, & Lee, 2019). At the same time, the ethyl cellulose-oil emulsion showed the potential to replace the fat in the frankfurter and breakfast sausage (Barbut, Wood, & Marangoni, 2016a;2016b;2016c), and provided a healthier lipid fraction (Alejandre, Astiasaran, Ansorena, & Barbut, 2019;Barbut & Marangoni, 2019;Gomez-Estaca, Pintado, Jimenez-Colmenero, & Cofrades, 2019 and a desirable meat product (Alejandre et al., 2019;Barbut & Marangoni, 2019). However, the addition of different ethyl cellulose-oil emulsions lowered the sensory characters of pork burger and pork liver pâtés (Gomez-Estaca, Herrero, et al., 2019;Gomez-Estaca, Pintado, et al., 2019;Gomez-Estaca, Pintado, Jimenez-Colmenero, & Cofrades, 2020). ...
Article
Background Consumers are increasingly demanding high-quality meat products with the development of the economy. The development of clean label and the improvement of the nutritional composition of meat products have been attracting the attention of consumers and industries. Modified cellulose (MC) is a versatile food additive that has shown the potential to provide solutions to the above needs. Scope and approach This review briefly elucidated the modification methods that were applied to produce MC. Then the applications and effects of MC on the meat products were introduced, and the safety characteristics of MC were also discussed. Finally, the findings of current studies and the outlooks on the applications of MC in meat products were summarized. Key findings and conclusions The physical, chemical, biological, and combined methods were applied in the production of MC. Applying MC-based products for the preservation of meat products and adding MC into meat products are two main applications of MC. The MC-based products such as film, pad, and coating could be applied to control the growth of microorganisms, extend the shelf life and keep the original quality during the storage of meat products. A real-time message of meat products’ freshness was obtained after applying MC-based indicator films. Detecting and adsorbing harmful substances in meat products also is the application of MC-based products. However, other functional substances instead of MC mainly play functional roles in MC-based products. The qualities are enhanced and the saturated fat content is reduced in meat products after adding MC or MC emulsified vegetable oil. MCs are generally regarded as safe except for nanocelluloses and show similar nutritional effects with dietary fibers. In addition to focusing on the controlled release of functional ingredients in the MC-based products, the molecular forces between MC and meat proteins, and the flavor characteristics and digestive nutritional profiles of reformulated meat products should be also systematically studied in future work.
... Another promising advantage of oleogel is that the physical properties of oleogel may be modified by altering the type or concentration of gelators, which means it is easy to produce oleogel with varying physical properties that can satisfy the wide spectrum of requirements for different food products [11]. Apart from providing the nutritional advantages of oils [12], they also provide technological and organoleptic attributes of harder, saturated fats [13,14]. ...
Article
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The purpose of this research was to use and analyze the influence of oleogel as a frying medium for developing low fat fried Indian traditional snack (Mathri). As consumer demand for fried foods grows, so does consumer concern about their health, as they are responsible for a variety of health disorders. Carnauba wax and soybean oil were used to produce oleogel in three different concentrations (5, 10 and 15%) which were further examined and used as frying medium. The oleogel effect on the quality attributes of snack were also investigated and compared with the soybean refined oil in this study. It was observed that Mathri fried in oleogel had better moisture retention, color, texture and a lower oil uptake than the Mathri fried in soybean oil. Moisture content in CRW samples ranged from 4 to 5%, but rose to 8.98% in the case of oil samples. Breaking strength of mathri fried in oil was 3382.1 g, which was more than the breaking strength of mathri fried in oleogel, which were 1974.8 g (5% CRW) and 1092.7 g (10% CRW) and 3168.1 g (15% CRW). Oleogel fried mathri absorbed 27.7%, 22% and 19.3% less oil than conventionally fried ones. The study shows that mathri with reduced fat and calorie content can be developed to suit the demand among health-conscious consumers for low fatty foods.
... As these particles were shown to only weakly interact with the protein network, it was suggested that the mechanism responsible for the ob-served reinforcement in the latter study differed from that of a traditional particle-filled composite material. In particular, their influence was drastically different than that expected for fat-filled meat batters (Barbut, Wood, and Marangoni, 2016;Wu, Xiong, and Chen, 2011b;Zhang et al., 2013;Zhao et al., 2014), as these composite materials were fully stabilized at low ϕ f , above which changes in textural properties were not observed. Additionally, due to the physical nature of the glass particles, they are unaffected by the cooking process and will not negatively impact the stability of the overall product. ...
Article
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The addition of glass microspheres as a model insoluble, hydrophilic filler in comminuted meat gels was investigated. The influence of protein content (9, 11, and 13%), filler size (∼4 μm, 7 to 10 μm, and 30 to 50 μm), and volume fraction filler (ϕf) on the microstructure, cooking losses, and large deformation/textural properties were evaluated. Microstructural analysis indicated the glass microspheres did not strongly interact with the gel matrix. For all protein levels investigated, cooking losses decreased with increasing ϕf, and this impact was more pronounced with smaller filler particles. The textural attributes of the 9 and 11% protein gels exhibited a similar dependence on filler size. When incorporating the 4 μm and 7 to 10 μm particles at increasing ϕf, the Hardness, Resilience, Cohesiveness, and Springiness all displayed a sharp increase to a plateau. The larger 30 to 50 μm particles exhibited no increase in any of the textural properties until higher ϕf were employed. In the 13% protein gels, the influence of the particles were diminished, and the effect of particle size was substantially reduced. The influence of these insoluble model filler particles was attributed to their ability to decrease the mobility of the aqueous phase, which explains their minor impact on more stable formulations. Through this work, it has been demonstrated that micrometer-sized hydrophilic particles have the potential to improve the stability and enhance the textural properties of comminuted meat gels. These findings suggest that micrometer-sized inert particles might function as an effective stabilizer in comminuted meat batters at low concentrations.
... [51] EC-based palm kernel oil oleogel has been used as a heat resistance agent and rheology modifier in chocolate. [52][53][54] EC-based canola or soybean oil oleogel have been used as a fat substitute in frankfurter, [45,55] cheese, [56] and ice creams. [57] Some of the EC-based oleogels in food products are listed in Table 3. Further, the oil binding capacity of oleogel was drastically reduced if the oleogel contained formulation was exposed to shear forces during production. ...
Article
Cellulose is known as the most abundant natural polymer and ethyl cellulose (EC) is one of its important derivatives. Recently, EC, as a non-toxic and biodegradable polymer, has attracted attention thanks to its unique properties such as oleogel formation, delivery of active component, and film-forming ability in the food and pharmaceutical sectors. EC-based oleogels have great promise for replacing with unhealthy hydrogenated oils in food products. The EC emulgel could be used as a fat replacer in different food and drug formulation and also for encapsulation of active components. EC, as a non-digestable and water-insoluble polymer, forms micro- and nano-particles with unique properties. Accordingly, this paper tries to focus on mechanistic review of different methods for the fabrication of EC-based formulations and micro/nanoparticles with emphasis on recent progress on wide range applications of the water-insoluble polymer. Additionally, different techniques are discussed in this paper including oleogelation, anti-solvent, emulsion, Pickering emulsion, and electrospinning for the preparation of EC-based formulations.
... The use of polysaccharide-based oleogels in food applications was studied on wide range of commercial food products such as sponge cake, meat products, and cheese. Ethyl-cellulose based oleogels with addition of surfactants such as SMS were used as fat replacers in meat products [45] such as breakfast sausages [46], frankfurters [47], and pork liver pâté [44]. Additional approach concentrated on the use of EC in order to formulate heat resistance chocolate by direct addition of EC dissolved in ethanol during the tempering process [48]. ...
Article
Oil structuring or oleogelation is a promising strategy to formulate oil-based soft matter for various applications. Such soft matter can be formulated using structuring agent with an oil phase. In the literature one can find various structuring agents that differ in their molecular weight; low or high molecular weight oil gelators (LMOG and HMOG). HMOG includes structuring agents such as proteins and polysaccharides. Fabrication of oleogel system based on polysaccharides raise a great challenge due to the hydrophilic nature of the sugar monosaccharides building blocks. Therefore researchers around the world have developed various direct and indirect routes to accomplish such task. Variety of polysaccharide-based oleogel systems have been studied to date and several applications have been examined based on these systems. Such systems offer a good mechanical stability arising from the polymeric nature of the polysaccharides combined with natural or semi-natural origin of the polymer. The current paper reviews the current development and research reported to date on the formulation, characterization, and utilization of polysaccharide-based oleogel systems.
... EC oleogels have been used to replace animal fat in the reformulation of fresh and cooked meat products such as frankfurters, breakfast sausages, and pâtés (Zetzl et al. 2012; Barbut et al. 2016aBarbut et al. , 2016bBarbut et al. , 2016cGómez-Estaca et al. 2019). The characteristics of oleogels, and therefore their suitability to be used as animal fat replacers, depend on factors associated basically with the nature of the compound (polymer molecular weight), concentration, presence of surfactants, and type of oil (Zetzl et al. 2012;Barbut et al. 2016a;Gravelle et al. 2014). ...
Article
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The present work evaluates the suitability of ethyl cellulose and beeswax oleogels prepared with a healthy lipid mixture (olive, linseed, and fish oils) as fat replacers for fresh meat product development. The texture, color, thermal properties, and fatty acid composition of the oleogels indicated their suitability for the intended use, and they were stable for at least 1 month of chilled storage (3 ± 1 °C). However, the oleogels suffered some lipid oxidation during refrigerated storage, especially in the case of ethyl cellulose. Low-fat pork burgers formulated with total substitution of pork backfat by the oleogels developed were softer and without important changes in optical properties, as compared to the control. Although some lipid oxidation was observed, especially when ethyl cellulose oleogel was used, the fatty acid profile of the reformulated burgers was significantly improved, with a 3.6-fold increase of the PUFA/SFA ratio and a 23-fold decrease of the n-6/n-3 ratio, as compared to the control. A sensory acceptability test showed high ratings for the burgers made with beeswax oleogel, in contrast to the ones made with ethyl cellulose, which scored values below the neutral point. Results from this work indicate the potential of the ingredients developed for the formulation of healthier fresh meat products with an improved fatty acid profile, and the need for research on strategies to improve oxidative stability and sensory properties.
Article
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Objetivo: El objetivo de esta investigación fue evaluar las características de embutidos tipo Frankfurt formulados con oleogel de soja y canola estructurados con cera de candelilla (CW). Diseño/metodología/aproximación: Se evaluaron las propiedades fisicoquímicas y atributos texturales a través del tiempo de almacenamiento (1 y 21 días) después de una sustitución parcial o total de la fase grasa en la emulsión cárnica (50% y 100%) en dos aceites comestibles comerciales [aceite de soja (SO) y canola. aceite (CO)] Resultados: La caracterización fisicoquímica mostró que retuvieron mayor humedad a medida que la grasa animal era desplazada en la formulación, siendo 100% SO y 100% CO (43,46% y 40,64% respectivamente) los que conservaron mayor humedad, así como valores de grasa y proteína. Además, las muestras respondieron incrementalmente en 50%SO y 100%SO que en CO, después del almacenamiento esto en perfiles de dureza, elasticidad, cohesividad, pegajosidad y masticabilidad. Además el 100%SO y el 100%CO fueron los que desarrollaron mayor dureza con el tiempo. Limitaciones del estudio/implicaciones: Limitaciones en la manufactura de salchichas, lo que implicó mayor tiempo de maduración de la matriz cárnica a fin de obtener una emulsión estable. Hallazgos/conclusiones: Podemos concluir que la sustitución con una matriz de oleogel y cera vegetal nos permite establecer parámetros de procesamiento obteniendo un sustituto bajo en grasas saturadas y grasas trans de salchicha tipo Frankfurt. Palabras clave: Oleogel, Cera vegetal, Aceites comestibles, Salchichas Frankfurt, Grasa saturada.
Chapter
Oleogelation is a promising, more sustainable, and potentially more economical way to transform liquid oil into functional solid fat without the use of traditional triglyceride hardstocks. Specific gelators with unique self-assembly properties are incorporated into the oil at levels below 5% (w/w) levels. Gelling a liquid oil effectively transforms the oil into fat without increasing levels of saturated or trans fatty acids, with obvious health benefits. The manufacturing flexibility of such a strategy also eliminates the need to transport tropical oils across the oceans, thus increasing sustainability and food security. Here, we revisit the latest information on the effect of consuming saturated and trans fats on cardiovascular health and review the most common oil gelation strategies used. A dedicated section will also list a series of applications of oleogels in food products. A final list of the most successful oil gelling strategies will also be presented, which summarizes the latest experience we have gathered after almost two decades of oleogel research.
Chapter
Ethylcellulose (EC) is unique among oleogelators, as it is the only polymer allowed in foods which is capable of being directly dispersed in edible oils. The resulting network is supported by interpolymer physical crosslinks, entrapping the liquid oil phase. These oleogels can have a broad range of mechanical and rheological properties, depending on the polymer molecular weight, oil type, and the presence of polar compounds such as free fatty acids or various food-grade amphiphilic surfactants. Combining EC with some low-molecular-weight crystalline oleogelators has also been shown to produce a synergistic enhancement in gel strength due to the formation of hybrid networks. Appropriate selection of crystalline gelators can be used to enhance various technofunctional traits such as oil binding, gel strength, rheological behavior, and large deformation characteristics. EC-based oleogels have been used as a fat substitute in a variety of food applications and as margarine and shortening mimetics. They have also been explored as a means of modulating digestion and release of lipid-soluble bioactives. These EC-based multicomponent oleogels show considerable promise for developing more accurate fat mimetics that match the broad range of performance and sensory characteristics of traditional fats.
Chapter
Consumers are becoming more conscious of the lifestyle-health relationship and, therefore, are moving toward a healthier diet. Nowadays, the decision to select food products is strongly linked to their nutritional characteristics, but without neglecting their sensory attributes and cost. Increased awareness of the diseases associated with excessive consumption of saturated and trans fats is driving scientific and technological advances in the development, innovation, and/or reformulation of foods based on fat-mimicking structures such as oleogels and derived products. However, reducing saturated fat content requires the evaluation of the complete formulation-processing-consumption system, to avoid negatively altering product textural, sensory, and stability characteristics, as well as consumer acceptability and other nutritional aspects. Up until today, oleogel-based systems have been proposed for a variety of food applications—spreads, bakery, meat, and dairy products, among others—primarily aimed at reducing saturated fat content and increasing the amount of healthy components, including unsaturated fatty acids, provided through the use of various vegetable oils. In addition, other relevant food applications with technological purposes are being extensively researched. This chapter provides an overview of the most relevant aspects and current findings in technological and nutritional applications of oleogel-based systems, while attempting to identify upcoming challenges and tendencies.
Chapter
The increasing pressure to find healthier alternatives to solid lipid phases, mainly consisting of saturated fatty acids, has spurred the discovery of various oil-gelling systems. In light of an unstable global market, where dramatic price fluctuations for commodities such as edible fats can arise within days, alternatives to provide structured lipids to food are increasingly interesting. As such, oleogels have been researched for over two decades, yet product applications and, thus, large-scale production are still lacking. To enable a switch or even substitution, oleogels have to offer a benefit over traditional fats, such as reduced production costs (food manufacturers) or tremendous, easy-to-understand health benefits (consumers). This chapter provides a practical approach to assess oleogels regarding their feasibility on an industrial scale. To this end, the current legislation in the USA and EU are outlined, and potential production volumes and prices are estimated.
Chapter
There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids). However, there are many challenges that need to be overcome due to their poor water-solubility, chemical stability, and bioavailability. For this reason, there is interest in the development of effective encapsulation technologies to increase the efficacy of lipophilic bioactives. This book reviews the encapsulation systems currently available for delivering lipophilic bioactives, including their preparation, functionality, and application range, including nanoemulsions, emulsions, Pickering emulsions, HIPEs, microgels, organogels and liposomes. Chapters 1-2 review the biological activity of delivery systems and lipophilic bioactives. Chapters 3-5 describe the materials and preparation methods used to assemble delivery systems. Chapters 6-17 focus on the formation and application of different kinds of delivery systems. Chapter 18 discusses future trends in the development of bioactive delivery systems. Edited and authored by world renowned scholars, the book provides a state-of-the-art overview of the design, fabrication, and utilization of delivery systems for bioactives that will be useful for academic, government, and industrial scientists in fields such as pharmaceuticals, cosmetics, agriculture, chemical engineering, nutrition, and foods.
Article
The characteristics of dairy products, such as texture, color, flavor, and nutritional profile, are significantly influenced by the presence of milk fat. However, saturated fatty acids account for 65% of total milk fat. With increased health awareness and regulatory recommendations, consumer preferences have evolved toward low/no saturated fat food products. Reducing the saturated fat content of dairy products to meet market demands is an urgent yet challenging task, as it may compromise product quality and increase production costs. In this regard, oleogels have emerged as a viable milk fat replacement in dairy foods. This review focuses on recent advances in oleogel systems and explores their potential for incorporation into dairy products as a milk fat substitute. Overall, it can be concluded that oleogel can be a potential alternative to replace milk fat fully or partially in the product matrix to improve nutritional profile by mimicking similar rheological and textural product characteristics as milk fat. Furthermore, the impact of consuming oleogel-based dairy foods on digestibility and gut health is also discussed. A thorough comprehension of the application of oleogels in dairy products will provide an opportunity for the dairy sector to develop applications that will appeal to the changing consumer needs.
Article
The effects of ethylcellulose (EC) concentration (6-12 %) and types of vegetable oil (sunflower, peanut, corn, and flaxseed oils) on the color, hardness, oil loss, lipid oxidation, and rheology property of oleogels were investigated in this study. Peanut oil (PO) oleogel was selected to replace pork fat partially in Harbin red sausage. Meanwhile, the fatty acid profile, texture, and sensory attributes of the reformulated sausages were analyzed. Oleogels formulated with higher EC concentration had higher brightness and hardness, a higher degree of lipid oxidation, and greater storage (G') and loss (G'') moduli. Oleogels formulated with PO had lower oil loss, flaxseed oil oleogel had higher hardness. Corn oil and PO oleogels had a lower level of lipid oxidation. The texture, lipid oxidation, and sensory attributes of the reformulated sausages, in which 10-30 % pork fat was replaced with PO oleogel, did not significantly differ from those without oleogel replacement. Meanwhile, the reformulated sausages had a healthier fatty acids profile and higher nutritional value.
Article
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Food products contain important quantities of fats, which include saturated and/or unsaturated fatty acids. Because of a proven relationship between saturated fat consumption and the appearance of several diseases, an actual trend is to eliminate them from foodstuffs by finding solutions for integrating other healthier fats with high stability and solid-like structure. Polyunsaturated vegetable oils are healthier for the human diet, but their liquid consistency can lead to a weak texture or oil drain if directly introduced into foods during technological processes. Lately, the use of oleogels that are obtained through the solidification of liquid oils by using edible oleogelators, showed encouraging results as fat replacers in several types of foods. In particular, for meat products, studies regarding successful oleogel integration in burgers, meat batters, pâtés, frankfurters, fermented and bologna sausages have been noted, in order to improve their nutritional profile and make them healthier by substituting for animal fats. The present review aims to summarize the newest trends regarding the use of oleogels in meat products. However, further research on the compatibility between different oil-oleogelator formulations and meat product components is needed, as it is extremely important to obtain appropriate compositions with adequate behavior under the processing conditions.
Chapter
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.
Article
Cookie fillings are typically composed of sugar (60%–80%) and fat (20%–40%). The fat in these fillings is known as shortening, which currently has high levels of saturated fatty acids (SFA) and, in some cases, trans fatty acids (TFA). This makes the nutritional profile of this product a reason for concern, especially considering that the target audience for cookies is children. This study thus aimed to replace the commercial shortening in these fillings with oleogels made of soybean oil (SB) and high oleic sunflower oil (SF) structured with candelilla wax (CLX), monoglycerides (MG), and hard fat (HF), in different concentrations ranging from 5%–10% of the total structuring content. The complete replacement of shortening with oleogel reduced the amount of TFA by 100% and the amount of SFA by 50%–80%. The quantities of MG and HF greatly influenced the structuring of the product because the higher the concentrations (≥3%), the better the formation of the structured network, with good aeration, greater hardness, and less oil loss, compared with the standard with shortening. The samples that achieved physical properties similar to those of the control sample were samples 3:3:3 and 1:4:5 (CLX:MG:HF). These showed similar oil loss at T0 (~4.5%), and microstructure before and after temperature oscillations and closer consistency (~400 gF/cm2) and adhesiveness (50 gF. s) to the RP (800 gF/cm2 and 75 gF. s). Although MG and HF are not good structuring elements alone as the CLX, they formed a network that is connected by hydrogen bonds with the sugar molecules that were resistant to stirring and thermal changes, which makes this system a potential replacement for shortenings in cookie fillings application.
Article
This study investigated the effect of beeswax concentration and cooling temperature on the properties of rapeseed oil oleogels, and the effects of using the oleogels to replace 100% beef fat on the physico-chemical and oxidative stability of beef heart patties stored at 4 °C for 14 days. The results indicated that the 10% beeswax oleogel cooled at 4 °C was in a gel state, and it had higher lightness (L*), melting points, and melting enthalpies than that cooled at 25 °C. Beef heart patties, prepared with the oleogel had a reduction in SFA from 54.08 to 8.34, and an increase in PUFA from 8.88 to 34.37 g/100 g patties. During cold storage, compared with the beef fat patties, the raw oleogel patties had higher moisture and lower fat contents, while the cooked oleogel patties had lower hardness and gumminess values over time. However, in the oleogel patties, the thiobarbituric acid (TBARS), peroxide (POV), and carbonyl values increased until day 14. In conclusion, the oleogel addition improved fatty acid profiles and nutritional index of beef heart patties, but the texture and oxidative stability of patties still need further improvement.
Article
The aim of this study was to evaluate the physicochemical properties of beef burger after substitution of animal fat with the ethylcellulose (EC) oleogel. Therefore, sesame oil oleogels were prepared using EC in concentrations of 10%, and cooled at 25 °C. The fatty acid profile of EC oleogel compared with animal fat. Then, the EC oleogel was incorporated to hamburger at the 0, 25 and 50% instead of animal fat and color and textural properties as well as cooking loss, cooking shrinkage, fat absorption, and lipid oxidation of the beef burgers were evaluated. As an outcome, the EC oleogel contained high levels of linoleic and linolenic acids, while the palmitic and stearic acids were lower than the animal fats, and myristic acid was not detectable. Replacement of animal fat with EC oleogel upgraded the quality of final product by reducing cooking loss and fat absorption. Production of beef burger with EC oleogel decreased the oxidation process during frozen storage as well as cooking loss and fat absorption, and enhanced textural properties including chewiness and hardness. Improvement of nutritional and technological properties of hamburgers contained EC oleogel makes it a desirable candidate for animal fat substitution. Supplementary information: The online version contains supplementary material available at(10.1007/s13197-021-04970-4).
Article
In this study, the effects of three groups of oleogels comprising 10 wt% beeswax as the gelator and different proportions of rapeseed and fish oils on the structures of surimi gels were investigated. X-ray diffraction revealed that the crystal structures of the oleogels were mainly dependent on the presence of the beeswax, where the oleogels formed via molecular association into crystalline structures. Texture profile analysis indicated that all studied oleogels comprehensively improved the textures of the surimi gels. The water holding capacities of the oleogel based surimi gels were significantly higher (p < 0.05) than those of the control samples obtained by the direct addition of liquid oil. However, the whiteness of the gels decreased significantly because of the yellow color of the beeswax. Rheological studies confirmed that the protein in the oleogel based surimi gel had a higher degree of cross linking than that of the control group, and its network structure was more stable. Finally, scanning electron microscopy observations indicated different degrees of compactness and uniformity among the surimi gel networks. Overall, the oleogels with added beeswax significantly improved the structures of the surimi gels. These findings could broaden the range of oils used in food products.
Article
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Oleogels offer the possibility to replace conventional SAFA‐based lipids with a healthier alternative by immobilizing liquid edible oils in a 3D‐network which is provided by an oleogelator. Numerous molecules which can structure oils rich in (poly)unsaturated fatty acids have been identified. These differ greatly in their chemical composition, network formation and interactions and thus macroscopic properties of the respective oleogels. Oleogels have been a focal point of food research for over 20 years, yet product applications are lacking. Hence the question arises whether the application of oleogels is unfeasible or if science lost sight of its objective. This review aims to assess different structuring systems concerning their availability, their potential for the utilization in food products and ‐if possible‐ their prices. Moreover, recent studies comprising the application of oleogels in food products are reviewed with special emphasis on the state and the function of the lipid phase during processing and in the final product. Therefore, the physical properties and preparation methods of different oleogels need to be considered in connection with the respective food application. Finally, it is discussed whether the application of oleogels is justified in these products and advantageous in comparison to liquid oil.
Article
There is a growing trend towards healthy meat products with a reduced amount of saturated fats becoming a challenging task from an industrial point of view. Edible oleogels have emerged as a response to replace animal fat with vegetable oils structured by organogelators. Monoglicerides, natural waxes, phytosteroles and ethylcellulose are the main organogelators used in meat products such as sausages, patties and liver pâtés. If healthy vegetable oils from linseed, high-oleic sunflower, olive and fish oil are introduced in the formulations, an increase in the main health indicators of fatty acid profile is achieved. However, a great number of issues, mainly related to oleogel textural properties remain to be solved. Additional new organogelators, methodologies and deeper knowledge about interactions with antioxidants to improve oleogel oxidative stability and their sensory attributes should be boosted.
Article
Oleogels (OGs) made with 90.0% or 97.5% of either conventional (CSO) or high-oleic (HOSO) soybean oil, with rice bran wax as gelator, were used as pork fat replacers in bologna sausage formulated with mechanically separated chicken to replace 41.9% of the pork backfat-containing control product's total fat. Bologna raw batters containing either pork backfat (PBF) or OGs were more stable (P < .05) than those containing liquid soybean oil, but no differences in yield were observed. TBARS values remained consistently low throughout the 98-d storage period. Color a*, b*, chroma and sensory color intensity were higher, and L* and hue angle lower, when pork backfat was the lipid source. There were no significant effects of lipid source or storage time on texture profile analysis parameters and incisor peak force. There were no sensory differences (P < .05) in aroma, flavor, texture, and moistness, but color was more intense (P < .05) in PBF-containing product. Bologna made with PBF had the largest lipid globules and that made with liquid soybean oil the smallest. Overall, type of soybean oil did not affect product quality, except HOSO OGs resulted in product with a more favorable fatty acid profile.
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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.
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Over the years, fats have been widely used in foods for different purposes including improving texture, aroma, and mouthfeel. Processing methods used in manufacturing solid fats might cause some adverse effects including a high amount of saturated and trans-fatty acids. To eliminate these negative effects, many studies have been conducted using different methods in the past decades. Oleogels, which can be defined as liquid oil entrapped within a thermoreversible, three-dimensional gel network using oleogelators such as waxes, monoglycerides, phospholipids, and phytosterols, have been tremendously used in many food formulations to reduce the amount of saturated and trans-fatty acids. Numerous food applications of oleogels are reported including meat, dairy, and bakery products. Overall, the main objective of this chapter is to outline the current state of knowledge on production, application, and potential effects of edible oleogels used in food formulations, and future trends and concerns will be discussed.
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La estructuración de aceites comestibles, a través de la organogelación, tiene un potencial prometedor en aplicaciones alimenticias, al ser utilizadas como sustitutos de grasa saturada en algunos productos cárnicos y lácteos de alta demanda de consumo, con la finalidad de mejorar su perfil lipídico, el cual está relacionado con la mejora nutricional que demanda el consumidor actual, por el efecto negativo que tienen las grasas saturadas en la salud. El objetivo de este trabajo fue analizar diferentes formulaciones de organogeles, aplicados en matrices cárnicas-lácteas, y su impacto en las propiedades finales de tales productos alimentarios, implementados como sustituto de grasa saturada. Se encontró que la sustitución de grasa saturada, por este tipo de materiales, afecta principalmente las propiedades fisicoquímicas, modifica el sabor original de los alimentos y mejora su perfil lipídico; sin embargo, aún no permiten cumplir las expectativas del consumidor final, por las cualidades únicas que ofrece la grasa sólida, lo que representa la principal barrera a superar para su uso en una producción a escala industrial y venta al mercado. Es necesario desarrollar nuevas formulaciones, que asemejen dichas cualidades, para alcanzar la aceptación de los consumidores
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Although Texture Profile Analysis (TPA) is useful for most solid foods, the misuse of TPA parameters for liquid foods has led to misunderstandings and confusion. Here, we warn of the risk of misuse of TPA parameters for liquid foods.
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The replacement of beef fat (BF) with regular or structured canola oil [organogel produced with ethylcellulose (EC) 0.0%, 1.5% or 3.0% sorbitan monostearate (SMS)] was conducted in frankfurters. Substitution with regular oil doubled the hardness of the frankfurters relative to BF. Using an organogel prepared with 8% EC and 1.5 or 3.0% SMS resulted in a hardness value similar to that of BF, by both sensory and texture profile analysis. Without SMS addition, sensory results showed (P<0.05) lower hardness values than regular oil but still higher than BF. Gels prepared using higher EC concentrations (12 and 14%) yielded meat products with a higher sensory hardness than BF (P<0.05). Liquid oil based frankfurters had very small fat globules compared to BF, but structuring the oil yielded larger fat globules. Color measurements indicated that oil-containing frankfurters were lighter than the ones with BF. Smokehouse yields were generally higher for canola oil and organogel containing treatments compared to the beef fat treatment. When SMS was included, fat losses increased over the canola oil treatment. The results demonstrate the possibility to use organogels to replace beef fat and depending on the formulation to manipulate textural properties to resemble traditional products but with lower saturated fat content.
Article
Organogelators such as 12‐hydroxystearic acid and ethylcellulose have been shown to structure vegetable oils at levels below 8%. The resultant gels retain the fatty acid profile of the vegetable oil, yet provide solid‐like properties that can successfully replace saturated fats in a variety of food products including cookies, creams, and frankfurters and sausages. Furthermore, organogel technology can be used for the controlled or delayed release of nutraceuticals and pharmaceuticals. With the development of food grade organogelators, this will allow for the use of oleogels in a large variety of food and pharmaceutical applications.
Article
Use of the polymer ethylcellulose (EC) as a gelling agent has recently become a feasible means to structure vegetable oils. Previous work in our laboratory has shown that the type of solvent plays a significant role in determining the physical properties of these gels. However, to induce gelation, the oil must be heated in excess of 140 °C. In this work we demonstrate the in addition to oil type, the preparation procedure also has a significant effect on these oleogels. The presence of oxidative breakdown products was shown to be positively correlated with an increasing level of oil oxidation. This trend is also affected by the presence of the surfactant sorbitan monostearate. Excessive heating times result in both oil oxidation and breakdown of EC and SMS. The later process was monitored via peroxide and 2-thiobarbituric acid values, while spectrophotometric analysis was used to track the degradation of all three components. A preparation procedure is reported which helps control the level of oxidation in the oil phase and thus reduces variability between batches. Although EC oleogels are becoming an active area of research, to the best of our knowledge, this is the first investigation into how the preparation procedure affects the physical and mechanical properties of the resulting gels. This work should therefore help improve the quality of EC oleogels and increase comparability between future studies on these emerging functional foods.
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Low-fat frankfurters (10% fat, 12.5% protein) with olive, corn, sunflower or soybean oils, compared to control (29.1% animal fat, 10.4% protein) had 67% lower total fat, 40–45% lower saturated fatty acids, 50–53% lower calories, reduced cholesterol and 20% higher meat protein. Although they had darker red color they were 6–7.2% lower in processing yield and had higher purge accumulation, were firmer and less juicy. The type oil had no effect (P>0.05) on these characteristics but affected fatty acid composition. Frankfurters with olive oil had 41.8% higher monounsaturated fatty acids and those with seed oils 5–7 times higher polyunsaturated fatty acids. Soybean oil increased lin-olenic acid content and negatively affected overall acceptability and shelf-life.
Article
Ethylcellulose has been recently shown to be an excellent organogelator for vegetable oils. The resulting gels maintain the fatty acid profile of the vegetable oil used, but posses a solid-like structure that can be useful for the replacement of saturated fats in food products. Texture profile analysis and the back extrusion technique were used to assess the mechanical properties of canola, soybean, and flaxseed oil oleogels consisting of 10% ethylcellulose and 90% vegetable oil. Oils with a higher degree of unsaturation were shown to produce harder gels. Oleogels containing ethylcellulose of three molecular weights and reduced polymer concentrations from 4-10% ethylcellulose were also tested using the back extrusion technique, resulting in an increase in gel strength as polymer concentration and molecular weight increased. Therefore, oleogel strength was shown to be dependant on polymer molecular weight, concentration, and the fatty acid composition of the vegetable oil. Scanning electron microscopy was also used to provide a greater understanding of the gel's microstructure. In addition, frankfurters were made using canola oil oleogels to assess the possibility for replacement of the more highly saturated animal fat in such a product. Cooked frankfurters made with oleogels showed no significant differences in chewiness or hardness compared to the control products made with beef fat. These results provide the first in-depth characterization of ethylcellulose oleogels, and could potentially aid in the design/manufacture of ethylcellulose oleogels with specific textural properties to replace saturated fat in a variety of food products.
Article
The food industry is increasingly directing its efforts to produce and commercialize functional foods where the reduction or even elimination of saturated fat is an important goal. This situation arises from the concern of many institutions and individuals worldwide on the growth of non-transmissible diseases, particularly cardiovascular ones. This article presents a revision of the most important research carried out on processed meat products production and looks at the topic from two principal points of view: the nutritional and technological function of fat and the way in which it is gradually being replaced in the above-mentioned products. Many ingredients have been used to substitute fat but while the results concerning the nutritional composition of the final products are generally acceptable, the sensory aspects are not completely solved. This review emphasizes the use of plastic fats because they allow the highest fat substitution levels during its process and consumption without affecting the product behavior.
Article
The effects of fat reduction (25.0%, 17.5%, and 10.0%) and substituting beef fat with canola oil or pre-emulsified canola oil (using soy protein isolate, sodium caseinate or whey protein isolate) on cooking loss, texture and color of comminuted meat products were investigated. Reducing fat from 25 to 10% increased cooking loss and decreased hardness. Canola oil or pre-emulsified treatments showed a positive effect on improving yield and restoring textural parameters. Using sodium caseinate to pre-emulsify the oil resulted in the highest hardness value. Cohesiveness was affected by fat type and level. The color of reduced fat meat batters was darker for all, except the beef fat treatments. Using canola oil or pre-emulsified oil resulted in a significant reduction in redness. The results show that pre-emulsification can offset some of the changes in reduced fat meat products when more water is used to substitute for the fat and that pre-emulsification can also help to produce a more stable meat matrix.
Article
Beef meat batters formulated with increasing protein level (10-15%) and containing 25% beef fat were compared to batters prepared with 25% canola oil. Emulsion stability of the canola oil treatments was higher (less separation during cooking) at the 10-13% protein level compared to the beef fat treatments. However, above 13% protein this was reversed and the canola oil treatments showed high fat and liquid separation, which did not occur at all in the beef fat treatments. This indicates differences in stabilization of fat versus oil in such meat emulsions. Hardness of the cooked meat batters showed significantly (P<0.05) higher values when the protein level was raised, and was higher in canola oil than in beef fat meat emulsions at similar protein levels. Products' chewiness were higher in the canola oil treatments compared to the beef fat emulsions. Lightness decreased and redness increased in canola oil batters as the protein level was raised. The micrographs revealed the formation of larger fat globules in the beef fat emulsions compared to the canola oil meat emulsions. The canola oil treatment with 14% protein started to show fat globule coalescence, which could be related to the reduced emulsion stability.
Article
The effects of substituting olive, grape seed, corn, canola, or soybean oil and rice bran fiber on the chemical composition, cooking characteristics, fatty acid composition, and sensory properties of low-fat frankfurters were investigated. Ten percent of the total fat content of frankfurters with a total fat content of 30% (control) was partially replaced by one of the vegetable oils to reduce the pork fat content by 10%. The moisture and ash content of low-fat frankfurters with vegetable oil and rice bran fiber were all higher than the control (P<0.05). Low-fat frankfurters had reduced-fat content, energy values, cholesterol and trans-fat levels, and increased pH, cooking yield and TBA values compared to the controls (P<0.05). Low-fat frankfurters with reduced-fat content plus rice bran fiber had sensory properties similar to control frankfurters containing pork fat.
Color Glossary A-C. Available from: <http://www.sapdesignguild.org/resources/glossaryor/index1.html#norm_cs> Accessed 2015 November 12.
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Global initiative on diet, physical activity and health. World Health Organization
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WHO. 2013. Global initiative on diet, physical activity and health. World Health Organization, Geneva, CH. Available from: http://www.who.int/gho/ncd/risk_factors/ unhealthy_det_text/en/. Accessed 2015 November 12.
Global initiative on diet physical activity and health. World Health Organization Geneva CH
  • Who