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:: Volume 17, Issue 1 (Spring 2022) ::
Iranian J Nutr Sci Food Technol 2022, 17(1): 65-76 Back to browse issues page
Study of the Physicochemical and Rheological Behaviors of Hybrid Oleogels Based on Monoacylglycerol and Carboxymethyl Cellulose
M Naderi , AM Ziaiifar * 1, L Rashidi* , SM Jafari
1- , ziaiifar@gmail.com
Abstract:   (829 Views)
Background and Objectives: Due to the hydrophilic nature of cellulose derivatives which are widely used in food industries, special methods should be used to dissolve these compounds in oil. In this study, carboxymethylcellulose (CMC) was used to increase strength of monoacylglycerol (MAGs) gels. In the present study, simultaneous effects of MAG and CMC on the production of hybrid oleogels were investigated.
 Materials & Methods: Using emulsion-encapsulation method, CMC as a hydrophilic oleogelator was coated on the surface of monoacylglycerols as a lipophilic oleogelator. Relevant oleogels were prepared using 10% concentration of each of the oleogels (CMC90, CMC80 and CMC70) and their physicochemical characteristics [induction period of oxidation, SFC (%), crystallization kinetics] and rheological characteristics [sweep temperature test, sweep frequency test and three interval thixotropy test (3ITT)] were investigated.
Results: Regarding oxidative stability, simultaneous use of MAG and CMC did not significantly increase oxidation of the samples. Nso significant differences were seen between the induction period of crystallization and crystallization rate of the hybrid oleogels. Microstructure images of the samples showed that the hybrid oleogels made with a 30:70 ratio of MAG and CMC included stronger structures, compared to other samples. Rheological assessment showed that the hybrid oleogel included solid-like behaviors based on the frequency and temperature sweep tests. Accordingly, hybrid oleogels demonstrated greater structural recoveries (greater than 70%), compared to the control sample.
Conclusion: In conclusion, CMC is able to strengthen structuring effects of MAG to produce high-strength hybrid oleogels. Therefore, hybrid oleogels can be used as base stocks in production of a variety of margarine and shortening.
Keywords: Monoacylglycerols, Carboxymethyl cellulose, Hybrid oleogel, Emulsion encapsulation, Rheological evaluation
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Article type: Research | Subject: Food Science
Received: 2021/09/1 | Accepted: 2021/10/23 | Published: 2022/04/3
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Naderi M, Ziaiifar A, Rashidi* L, Jafari S. Study of the Physicochemical and Rheological Behaviors of Hybrid Oleogels Based on Monoacylglycerol and Carboxymethyl Cellulose. Iranian J Nutr Sci Food Technol 2022; 17 (1) :65-76
URL: http://nsft.sbmu.ac.ir/article-1-3363-en.html

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Volume 17, Issue 1 (Spring 2022) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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