abstract

• The food industry confronts an enormous challenge to develop stable margarine-type water-in-vegetable oil (W/O) emulsion-based table spreads with reduced concentration of saturated fat and without trans fats. In the present work, we developed a gelled W/O emulsion (Gelled-W/O-E) containing 20%25 of water using a mixture of a conventional W/O emulsion (W/O-E) stabilized with glycerol monostearate (GMS), and an ethyl cellulose (EC) oleogel. The mechanical, microstructure and stability of the resulting gelled emulsion (Gelled-W/O-E) was compared with control systems consisting of conventional W/O emulsions (W/O-E) and EC-GMS oleogels (EC-GMS-O; no water added) formulated using the same GMS (0.5%25 and 1.0%25) and EC (7%25) concentration as in the Gelled-W/O-E. The Gelled-W/O-E showed higher elasticity and emulsion stability in comparison with the control systems. This in spite the EC and GMS concentrations used were below the minimal concentration required to develop a gel, and the tentatively lower solid content in the Gelled-W/O-E than in the EC-GMS-O because the presence of water. We observed that by increasing the GMS concentration in the Gelled-W/O-E, the water droplet size decreased as gel elasticity and W/O emulsion stability significantly increased. We associated this behavior to a synergistic GMS-EC interaction that kept the GMS at the water–oil droplet interface. These results showed the role of water droplets as active fillers in determining the rheological properties of the Gelled-W/O-E, and that the GMS efficiency as emulsifier increased in the presence of EC in the oil phase. After comparing the microstructural properties of commercial margarine spreads with those of the Gelled-W/O-E, we concluded that the structured W/O emulsion is a novel way to achieve similar functionality to margarine spreads, without the use of saturated and trans-fats. © 2021

authors

• Toro Vázquez Jorge Fernando

publication date

• 2021-01-01

funding provided via

• Natural Sciences and Engineering Research Council of Canada, NSERC; Consejo Nacional de Ciencia y Tecnología, CONACYT: CB-280981-2018  Grant

published in

• Food Research International  Journal

keywords

• Ethyl cellulose; Gelled emulsions; Glycerol monostearate; Oleogel; Water-in-oil emulsions Cellulose; Control systems; Drops; Elasticity; Emulsification; Emulsions; Glycerol; Oils and fats; Ostwald ripening; Emulsion stability; Ethyl cellulose; Food industries; Gelled emulsion; Glycerol monostearate; Mechanical; Oleogel; Saturated fats; Trans fats; W/O emulsions; Gelation; Cellulose; Control Systems; Drops; Elasticity; Emulsification; Emulsions; cellulose; ethyl cellulose; oleogels; organic compound; water; emulsion; flow kinetics; Cellulose; Emulsions; Organic Chemicals; Rheology; Water

Digital Object Identifier (DOI)

• 10.1016/j.foodres.2021.110763

PubMed ID

• 34863490

start page

end page

volume

• 150

issue