Ghent University Academic Bibliography

Advanced

The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings

Diem Chi Doan, Ashok Patel, Iris Tavernier UGent, Nathalie De Clercq, Kevin Van Raemdonck, Davy Van de Walle UGent, Claudia Delbaere and Koen Dewettinck UGent (2016) EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 118(12). p.1903-1914
abstract
In this research, food-grade oleogels (differing in concentration of bees wax in rice bran oil) were combined with palm oil at three replacement levels (17, 33, and 50%wt) to form a continuous fat phase reduced in saturated fatty acids. We explored the crystallization and gelling behavior of the wax-based palm-blend mixtures, and those of the fillings containing sugar and hazelnut particles dispersed in these wax-based palm-blend fat phases. The wax-based palm-blends were different in chemical nature (unique triacyglycerols in hazelnut oil, rice bran oil, and palm oil; fatty esters, n-alkanes, free fatty acids, and free fatty alcohols in bees wax), resulting in the formation of different crystalline morphologies when oleogels and palm oil were crystallized together. The crystallization of BW-oleogel has proven its contribution to the gelation of the hybrid mixtures during the instant cooling step. The maximum amount of palm oil being replaced by wax-based oleogels was 17%, resulting in a system having similar gel strength with the reference (100% of palm oil). The gel strength obtained from rheological measurements was explained based on the information obtained from oil binding capacity, microstructure (polarized light microscopy), and thermal studies. The dilution effect was observed and the melting enthalpy decreased with the increasing oleogel fraction. The solid fat content of the final filling products at body temperature was lower than 2.0%wt, suggesting a non-waxy mouthfeel. This research provides imperative information involved in the use of oleogels for the engineering of low saturated-fat confectionery products. Practical applications: Food grade beeswax-oleogel was used in search of a novel alternative for palm oil to limit the consumption of saturated fat content in confectionery products, especially hazelnut filling. A fundamental understanding in the rheological behavior and thermal properties of wax-based palm-blend mixtures, and of the wax-based fillings is very important to evaluate the influence of BW-oleogel on the crystallization of the continuous fat phase. The obtained data are imperative for the achievement of low-saturated fat products with a well-defined structure. These findings will be interest to the readers who are working in the area of food lipid science and technology, especially the use of food-grade fat-based alternatives in chocolate and confectionary industry. In this research, food-grade oleogels (differing in concentration of bees wax in rice bran oil) were combined with palm oil at three replacement levels (17, 33, and 50%wt) to form a continuous fat phase reduced in saturated fatty acids. We explored the crystallization and gelling behavior of the wax-based palm-blend mixtures, and those of the fillings containing sugar and hazelnut particles dispersed in these wax-based palm-blend fat phases. This research provides imperative information involved in the use of oleogels for the engineering of low saturated-fat confectionery products.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Hazelnut fillings, Beeswax, Oleogel, Palm oil, TEXTURAL PROPERTIES, NATURAL WAXES, COCOA BUTTER, RICE BRAN, CRYSTALLIZATION, MICROSTRUCTURE, EMULSIFIER, BLENDS, SUGAR
journal title
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
Eur. J. Lipid Sci. Technol.
volume
118
issue
12
pages
1903 - 1914
Web of Science type
Article
Web of Science id
000389922000009
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.145 (2016)
JCR rank
37/129 (2016)
JCR quartile
2 (2016)
ISSN
1438-7697
DOI
10.1002/ejlt.201500172
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
7222771
handle
http://hdl.handle.net/1854/LU-7222771
date created
2016-05-20 18:28:23
date last changed
2017-02-01 15:53:56
@article{7222771,
  abstract     = {In this research, food-grade oleogels (differing in concentration of bees wax in rice bran oil) were combined with palm oil at three replacement levels (17, 33, and 50\%wt) to form a continuous fat phase reduced in saturated fatty acids. We explored the crystallization and gelling behavior of the wax-based palm-blend mixtures, and those of the fillings containing sugar and hazelnut particles dispersed in these wax-based palm-blend fat phases. The wax-based palm-blends were different in chemical nature (unique triacyglycerols in hazelnut oil, rice bran oil, and palm oil; fatty esters, n-alkanes, free fatty acids, and free fatty alcohols in bees wax), resulting in the formation of different crystalline morphologies when oleogels and palm oil were crystallized together. The crystallization of BW-oleogel has proven its contribution to the gelation of the hybrid mixtures during the instant cooling step. The maximum amount of palm oil being replaced by wax-based oleogels was 17\%, resulting in a system having similar gel strength with the reference (100\% of palm oil). The gel strength obtained from rheological measurements was explained based on the information obtained from oil binding capacity, microstructure (polarized light microscopy), and thermal studies. The dilution effect was observed and the melting enthalpy decreased with the increasing oleogel fraction. The solid fat content of the final filling products at body temperature was lower than 2.0\%wt, suggesting a non-waxy mouthfeel. This research provides imperative information involved in the use of oleogels for the engineering of low saturated-fat confectionery products. Practical applications: Food grade beeswax-oleogel was used in search of a novel alternative for palm oil to limit the consumption of saturated fat content in confectionery products, especially hazelnut filling. A fundamental understanding in the rheological behavior and thermal properties of wax-based palm-blend mixtures, and of the wax-based fillings is very important to evaluate the influence of BW-oleogel on the crystallization of the continuous fat phase. The obtained data are imperative for the achievement of low-saturated fat products with a well-defined structure. These findings will be interest to the readers who are working in the area of food lipid science and technology, especially the use of food-grade fat-based alternatives in chocolate and confectionary industry. In this research, food-grade oleogels (differing in concentration of bees wax in rice bran oil) were combined with palm oil at three replacement levels (17, 33, and 50\%wt) to form a continuous fat phase reduced in saturated fatty acids. We explored the crystallization and gelling behavior of the wax-based palm-blend mixtures, and those of the fillings containing sugar and hazelnut particles dispersed in these wax-based palm-blend fat phases. This research provides imperative information involved in the use of oleogels for the engineering of low saturated-fat confectionery products.},
  author       = {Doan, Diem Chi and Patel, Ashok and Tavernier, Iris and De Clercq, Nathalie and Van Raemdonck, Kevin and Van de Walle, Davy and Delbaere, Claudia and Dewettinck, Koen},
  issn         = {1438-7697},
  journal      = {EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY},
  keyword      = {Hazelnut fillings,Beeswax,Oleogel,Palm oil,TEXTURAL PROPERTIES,NATURAL WAXES,COCOA BUTTER,RICE BRAN,CRYSTALLIZATION,MICROSTRUCTURE,EMULSIFIER,BLENDS,SUGAR},
  language     = {eng},
  number       = {12},
  pages        = {1903--1914},
  title        = {The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings},
  url          = {http://dx.doi.org/10.1002/ejlt.201500172},
  volume       = {118},
  year         = {2016},
}

Chicago
Doan, Diem Chi, Ashok Patel, Iris Tavernier, Nathalie De Clercq, Kevin Van Raemdonck, Davy Van de Walle, Claudia Delbaere, and Koen Dewettinck. 2016. “The Feasibility of Wax-based Oleogel as a Potential Co-structurant with Palm Oil in Low-saturated Fat Confectionery Fillings.” European Journal of Lipid Science and Technology 118 (12): 1903–1914.
APA
Doan, D. C., Patel, A., Tavernier, I., De Clercq, N., Van Raemdonck, K., Van de Walle, D., Delbaere, C., et al. (2016). The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 118(12), 1903–1914.
Vancouver
1.
Doan DC, Patel A, Tavernier I, De Clercq N, Van Raemdonck K, Van de Walle D, et al. The feasibility of wax-based oleogel as a potential co-structurant with palm oil in low-saturated fat confectionery fillings. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY. 2016;118(12):1903–14.
MLA
Doan, Diem Chi, Ashok Patel, Iris Tavernier, et al. “The Feasibility of Wax-based Oleogel as a Potential Co-structurant with Palm Oil in Low-saturated Fat Confectionery Fillings.” EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY 118.12 (2016): 1903–1914. Print.