Production of Oleogels From Special Oil Mixtures
Project no. 699 · Status: Kapanmış · 2015
Summary
In terms of human health; reducing the rate of saturated fats in the consumption of vegetable oils and removing trans fats from the middle has become important over time. For this purpose, different strategies have been developed in food technology and as a result of the hydrogenation of the interesterification technique, non-trans fat fat formulations have begun to be developed. However, after interesterification, deodorization process must be applied. Because of the high temperature applied during deodorization, the bioactive components of vegetable oils are lost. For this reason, the development of innovative solidification techniques has gained importance, protecting bioactive components naturally found in vegetable oils. The innovative solidification technique called oleogel has been investigated in many studies to solidify vegetable oils. Because of the bioactive associations contained in this study, natural extra virgin olive oils with nutritional properties were solidified by oleojelling with different hydrocolloids. Based on the results of the study, oleojules containing 1% and 2% wax could be obtained with all hydrocolloids. Emulsion stability of all obtained oleogens was investigated and oleagins formed with carrageenan (KAR) were found to have the highest emission stability.