Structural and rheological properties of medium‐chain triacylglyceride oleogels
Goly Fayaz, Ombretta Polenghi, Agata Giardina, Virna Cerne, Sonia Calligaris
Abstract
Summary This research studied the effect of gelator molecules on structural properties of oleogels containing medium‐chain triacylglycerides (MCTs). To this aim, a large selection of gelators (rapeseed wax RAW, rice wax RW, sunflower wax SW, beeswax BW, monoglycerides MG, and γ‐oryzanol and β‐sitosterol mixture γ+β) at increasing concentrations (5–15% w/w) was considered. Results showed that RAW was not able to structure MCT at any concentration. However, addition of 5% (w/w) of MG, SW and BW resulted to a self‐standing gel. Regarding γ+β and RW, gel structures were generated at 10% (w/w). By increasing the concentration, a reinforcement of the network strength was highlighted by the progressive increase of the rheological parameters. The strongest oleogel obtained by γ+β at 10% (w/w) and further BW and RW at 15% (w/w) concentration. These findings could provide interesting information in the choice of the best performing MCT structuring agent for intended food applications.