2.5.2 In the Preparation of Organogels/Oleogels
Organogels are the novel modified lipids prepared by entrapping the liquid vegetable
oil into a three-dimensional, stand-alone, thermo-reversible, viscoelastic, and anhydrous network of organogelators such as mono- and diacylglycerides, fatty acid’s
alcohols and esters, phytosterols, phospholipids, higher chain fatty alcohols, waxes,
etc. (Rogers et al. 2009; Pehlivanoğlu et al. 2018). In organogels, vegetable oil
remains in the continuous phase without any change in fatty acids composition.
When vegetable oil is mixed with organogelator/s, there is the only change in
physical characteristics of the oil in consequently formed organogel, thus, offering
the physical and sensorial characteristics similar to partially hydrogenated vegetable
oils (PHVOs) without generation of saturated fatty acids and/or trans fats (Chaves
et al. 2018). Another advantage of using oleogels is that it can also be used to
minimize some quality defects such as fat bloom, change in melting temperature in
chocolates/chocolate-based products, etc. (Hughes et al. 2009). Therefore, such
structured lipids offer potential alternatives to the saturated fats and PHVOs in a
number of food applications particularly in bakery products (Jang et al. 2015; Mert
and Demirkesen 2016), frozen desserts, ice cream (Zulim Botega et al. 2013), meat
products (Zetzl et al. 2012), etc.
Canola oil is one of the richest sources of unsaturated fatty acids and confers
several health benefits as discussed in previous sections. Recently, canola oil has
been reported to be used for the preparation of organogels using ethyl cellulose
(Zetzl et al. 2012), candelilla wax (Mert and Demirkesen 2016; Jang et al. 2015; Lim
et al. 2017), carnauba wax,and beeswax (Lim et al. 2017) as organogelators.
Previously, Jang et al. (2015) prepared canola oil oleogels with candelilla wax and
utilized it as a shortening replacer to produce cookies with a high level of unsaturated
fatty acids (UFAs). In the study, replacement of shortening with canola oil-based
oleogel reduced the viscoelastic parameters of dough, increased the UFAs content
[92% vs. 47.2% (control) of total fatty acids], showed desirable spreadable properties, and produced cookies with soft eating characteristics (Jang et al. 2015).
Similarly, in another study conducted by Mert and Demirkesen (2016), canola oil
oleogel prepared with candelilla wax (3 and 6%) was partially replaced with
commercial shortening (oleogel/shortening: 30–40:60–70) in cookies and observed
increased extensibility, lowered hardness, and improved physical properties. Previously, Zetzl et al. (2012) studied the mechanical properties of frankfurters prepared
with oleogels based on vegetable oils (canola, soybean, and flaxseed) (90%) and
ethylcellulose (10%). Texture profile analysis indicated no significant difference
between the chewiness or hardness of cooked frankfurters made with oleogels and
beef fat and concluded that ethylcellulose oleogels could be used to replace saturated
fats and provide desired textural properties in a variety of food products.
2 Rapeseed/Canola (Brassica napus) Seed
63
Organogels are the novel modified lipids prepared by entrapping the liquid vegetable
oil into a three-dimensional, stand-alone, thermo-reversible, viscoelastic, and anhydrous network of organogelators such as mono- and diacylglycerides, fatty acid’s
alcohols and esters, phytosterols, phospholipids, higher chain fatty alcohols, waxes,
etc. (Rogers et al. 2009; Pehlivanoğlu et al. 2018). In organogels, vegetable oil
remains in the continuous phase without any change in fatty acids composition.
When vegetable oil is mixed with organogelator/s, there is the only change in
physical characteristics of the oil in consequently formed organogel, thus, offering
the physical and sensorial characteristics similar to partially hydrogenated vegetable
oils (PHVOs) without generation of saturated fatty acids and/or trans fats (Chaves
et al. 2018). Another advantage of using oleogels is that it can also be used to
minimize some quality defects such as fat bloom, change in melting temperature in
chocolates/chocolate-based products, etc. (Hughes et al. 2009). Therefore, such
structured lipids offer potential alternatives to the saturated fats and PHVOs in a
number of food applications particularly in bakery products (Jang et al. 2015; Mert
and Demirkesen 2016), frozen desserts, ice cream (Zulim Botega et al. 2013), meat
products (Zetzl et al. 2012), etc.
Canola oil is one of the richest sources of unsaturated fatty acids and confers
several health benefits as discussed in previous sections. Recently, canola oil has
been reported to be used for the preparation of organogels using ethyl cellulose
(Zetzl et al. 2012), candelilla wax (Mert and Demirkesen 2016; Jang et al. 2015; Lim
et al. 2017), carnauba wax,and beeswax (Lim et al. 2017) as organogelators.
Previously, Jang et al. (2015) prepared canola oil oleogels with candelilla wax and
utilized it as a shortening replacer to produce cookies with a high level of unsaturated
fatty acids (UFAs). In the study, replacement of shortening with canola oil-based
oleogel reduced the viscoelastic parameters of dough, increased the UFAs content
[92% vs. 47.2% (control) of total fatty acids], showed desirable spreadable properties, and produced cookies with soft eating characteristics (Jang et al. 2015).
Similarly, in another study conducted by Mert and Demirkesen (2016), canola oil
oleogel prepared with candelilla wax (3 and 6%) was partially replaced with
commercial shortening (oleogel/shortening: 30–40:60–70) in cookies and observed
increased extensibility, lowered hardness, and improved physical properties. Previously, Zetzl et al. (2012) studied the mechanical properties of frankfurters prepared
with oleogels based on vegetable oils (canola, soybean, and flaxseed) (90%) and
ethylcellulose (10%). Texture profile analysis indicated no significant difference
between the chewiness or hardness of cooked frankfurters made with oleogels and
beef fat and concluded that ethylcellulose oleogels could be used to replace saturated
fats and provide desired textural properties in a variety of food products.
2 Rapeseed/Canola (Brassica napus) Seed
63