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  • LAC AOCS 2019 - Giacomozzi

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    1) Monoglyceride oleogels were formulated with 3, 4.5, and 6% monoglyceride concentration and subjected to high intensity ultrasound, cooling rates of 0.1 and 10°C/min, and storage at 5 and 25°C. 2) Application of high intensity ultrasound and a faster cooling rate of 10°C/min resulted in significant increases in the oleogels' hardness, oil binding capacity, and elasticity. These effects were enhanced when samples were stored at 5°C. 3) The hardest and most elastic oleogels were formulated with 6% monoglyceride, subjected to ultrasound, cooled at 10°C/min, and stored at 5

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    1) Monoglyceride oleogels were formulated with 3, 4.5, and 6% monoglyceride concentration and subjected to high intensity ultrasound, cooling rates of 0.1 and 10°C/min, and storage at 5 and 25°C. 2) Application of high intensity ultrasound and a faster cooling rate of 10°C/min resulted in significant increases in the oleogels' hardness, oil binding capacity, and elasticity. These effects were enhanced when samples were stored at 5°C. 3) The hardest and most elastic oleogels were formulated with 6% monoglyceride, subjected to ultrasound, cooled at 10°C/min, and stored at 5

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    10 views1 page

    LAC AOCS 2019 - Giacomozzi

    Uploaded by

    Anabella Giacomozzi
    1) Monoglyceride oleogels were formulated with 3, 4.5, and 6% monoglyceride concentration and subjected to high intensity ultrasound, cooling rates of 0.1 and 10°C/min, and storage at 5 and 25°C. 2) Application of high intensity ultrasound and a faster cooling rate of 10°C/min resulted in significant increases in the oleogels' hardness, oil binding capacity, and elasticity. These effects were enhanced when samples were stored at 5°C. 3) The hardest and most elastic oleogels were formulated with 6% monoglyceride, subjected to ultrasound, cooled at 10°C/min, and stored at 5

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    https://lacongress.aocs.

    org/no_nav/attendee-resources
    Abstracts: Edible Applications Technology- Poster: section Processing and Refining,
    (página 40)

    Physical properties of oleogels as affected by high intensity ultrasound, cooling rate and
    storage conditions

    Giacomozzi, Anabella(1,2), Palla, Camila (1,2), Carrín, María Elena (1,2), Martini, Silvana(3)

    (1)
    Departamento de Ingeniería Química (DIQ) - Universidad Nacional del Sur (UNS)
    (2)
    Planta Piloto de Ingeniería Química (PLAPIQUI, UNS-CONICET). Bahía Blanca – Buenos Aires-
    Argentina.
    (3)
    Department of Nutrition, Dietetics and Food Sciences – Utah State University (USU). Logan – Utah
    – United States
    agiacomozzi@plapiqui.edu.ar, cpalla@plapiqui.edu.ar, mcarrin@plapiqui.edu.ar,
    silvana.martini@usu.edu

    Monoglyceride (MG) oleogels were formulated with the aim to study the effect of MG
    concentration (3, 4.5, and 6%), HIU application (20kHz, 10s on/5s off), cooling rate (0.1 and
    10ºC/min), and storage temperature (5 and 25ºC) on physical properties of the materials.
    Samples were placed in a crystallization cell set at different crystallization temperatures (Tc =
    38, 41, and 45°C for 3, 4.5 and 6% MG samples, respectively). Samples were cooled to Tc at
    0.1 and 10ºC/min and then cooled to 5 or 25ºC. Physical properties, such as oil binding capacity
    (OBC), hardness (HA), elasticity (G'), microstructure, melting profile and solid fat content
    (SFC), were measured after storage (24h).
    A significant increment (p<0.05) in HA, OBC, and G' values were observed due to HIU
    application for both cooling rates This effect was enhanced after storage at 5°C. A significant
    decrease (p<0.05) in HA and OBC values was observed when samples were crystallized at the
    slow cooling rate. The highest HA and OBC values were found for 6% MG sonicated samples
    crystallized at 10ºC/min and stored at 5ºC, being 1.1±0.1N and 94.0±1.0%, respectively. In
    general, higher cooling rate increased the elasticity of non-sonicated samples, whereas
    sonicated samples exhibited a decrease in G' values when the cooling rate increased from 0.1
    to 10ºC/min. HIU application reduced crystals size while melting behavior and SFC were not
    affected by neither HIU nor cooling rate.
    These results indicate that HIU offers a potential way to tailor the physical properties of
    monoglyeride oleogels.

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