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Edible applications of shellac oleogels: spreads, chocolate paste and cakes

(2014) FOOD & FUNCTION. 5(4). p.645-652
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Abstract
We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size < 40 μm) were stabilized via interfacial and bulk crystallization of shellac. Chocolate paste prepared by complete replacement of an oil-binder and a partial replacement of palm oil ([similar]27%) with a shellac oleogel, showed no sign of ‘oiling-out’ when stored at elevated temperature (30 °C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake.
Keywords
DARK CHOCOLATE, RHEOLOGICAL CHARACTERIZATION, FATTY-ACIDS, VISCOSITY, ORGANOGELS, MARGARINES, OILS, EMULSIONS, spreads, shellac, Oleogels, cake shortening, choclate pastes

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Chicago
Patel, Ashok, Pravin S Rajarethinem, Agnieszka Grędowska, Ozge Turhan, Ans Lesaffer, Winnok De Vos, Davy Van de Walle, and Koen Dewettinck. 2014. “Edible Applications of Shellac Oleogels: Spreads, Chocolate Paste and Cakes.” Food & Function 5 (4): 645–652.
APA
Patel, A., Rajarethinem, P. S., Grędowska, A., Turhan, O., Lesaffer, A., De Vos, W., Van de Walle, D., et al. (2014). Edible applications of shellac oleogels: spreads, chocolate paste and cakes. FOOD & FUNCTION, 5(4), 645–652.
Vancouver
1.
Patel A, Rajarethinem PS, Grędowska A, Turhan O, Lesaffer A, De Vos W, et al. Edible applications of shellac oleogels: spreads, chocolate paste and cakes. FOOD & FUNCTION. 2014;5(4):645–52.
MLA
Patel, Ashok, Pravin S Rajarethinem, Agnieszka Grędowska, et al. “Edible Applications of Shellac Oleogels: Spreads, Chocolate Paste and Cakes.” FOOD & FUNCTION 5.4 (2014): 645–652. Print.
@article{4420890,
  abstract     = {We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt\% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size {\textlangle} 40 \ensuremath{\mu}m) were stabilized via interfacial and bulk crystallization of shellac. Chocolate paste prepared by complete replacement of an oil-binder and a partial replacement of palm oil ([similar]27\%) with a shellac oleogel, showed no sign of {\textquoteleft}oiling-out{\textquoteright} when stored at elevated temperature (30 {\textdegree}C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt\% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake.},
  author       = {Patel, Ashok and Rajarethinem, Pravin S and Gr\k{e}dowska, Agnieszka and Turhan, Ozge and Lesaffer, Ans and De Vos, Winnok and Van de Walle, Davy and Dewettinck, Koen},
  issn         = {2042-6496},
  journal      = {FOOD \& FUNCTION},
  keyword      = {DARK CHOCOLATE,RHEOLOGICAL CHARACTERIZATION,FATTY-ACIDS,VISCOSITY,ORGANOGELS,MARGARINES,OILS,EMULSIONS,spreads,shellac,Oleogels,cake shortening,choclate pastes},
  language     = {eng},
  number       = {4},
  pages        = {645--652},
  title        = {Edible applications of shellac oleogels: spreads, chocolate paste and cakes},
  url          = {http://dx.doi.org/10.1039/c4fo00034j},
  volume       = {5},
  year         = {2014},
}

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