Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil

Vegetable oil organogelation is one of the most promising strategies to eliminate trans fatty acids in plastic fats. Organogels prepared with edible wax are stable at refrigerator and room temperature. Some functional properties (i.e., texture) of wax organogels can be improved by adding saturated t...

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Bibliographic Details
Published in:Food research international 2016-11, Vol.89 (Pt 1), p.828-837
Main Authors: Ramírez-Gómez, N.O., Acevedo, N.C., Toro-Vázquez, J.F., Ornelas-Paz, J.J., Dibildox-Alvarado, E., Pérez-Martínez, J.D.
Format: Article
Language:English
Subjects:
Candelilla wax
Fully hydrogenated soybean oil
Mixed organogels
Structural recovery
Viscoelastic properties
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Summary:Vegetable oil organogelation is one of the most promising strategies to eliminate trans fatty acids in plastic fats. Organogels prepared with edible wax are stable at refrigerator and room temperature. Some functional properties (i.e., texture) of wax organogels can be improved by adding saturated triacylglycerols. Mixtures of fully hydrogenated soybean oil (FH) and candelilla wax (CW) were studied with and without the addition of high oleic safflower oil (HOSFO). Crystallization and melting behavior, X-ray diffraction, and crystalline microstructure of the mixtures were analyzed. The elastic modulus (G′), and the structural recovery after shear of the organogels were also assessed. Mixtures without HOSFO formed solid dispersions of CW and FH crystals, where up to ~10% CW crystals were incorporated into the FH crystal lattice. The vegetable oil solutions of FH/CW mixtures crystallized from the melt, developed mixed crystal networks composed of FH crystals in the β polymorph and CW in an orthorhombic subcell packing. As the systems crystallized in the most stable polymorph, only minor microstructural changes were shown along 28days of storage at 25°C. CW and FH crystals showed a synergistic effect on the elasticity of organogels. This was attributed to the large number FH crystals nucleated on the surface of CW crystals. The structural recovery after shear was superior for mixed organogels composed of CW platelets and grainy FH crystals compared to that of CW organogels. A recovery of up to 65.7% the G′ of gels formed under static conditions was observed upon shearing. [Display omitted] •Bulk FH crystals incorporate up to ~10% CW in their crystal lattice.•FH/CW mixtures in vegetable oil develop stable mixed organogels.•In vegetable oil FH crystals nucleate from the CW crystals surface.•FH has a positive or synergistic effect on the elasticity of CW organogels.•FH crystals increase the CW organogels structural recovery upon shear.
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2016.10.025