Raheleh Mahjoub; Vahid Hakimzadeh; Esmaeil Atayesalehi; Jamshid Farmani
Abstract
Introduction: The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. ...
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Introduction: The solidification of edible oils via some techniques like hydrogenation is always accompanied by an increase in the amounts of saturated fatty acids (SFA) and trans fatty acids (TFA). Such fatty acids play a crucial role in cardiovascular diseases which put health of consumers at risk. Today, various techniques are applied to reduce the amounts of SFA and TFA in fatty-based products. These techniques are including the blending of some fats, esterification and recently oleogel system. In this study, some oleogel systems prepared by mixing monoacyleglycerol (MAG) and polyglycerol ester (PGE) and adding to a mixture of 20% palm stearin oil and 80% rapeseed oil to decrease saturation in shortening were studied. Materials & Methods: This research was conducted to investigate the structuring effect of mono-acilglycerol (MAG) and polyglycerol ester (PGE) to formulate some fatty-based product. For this purpose, various binary mixtures (VBM) of PGE:MAG were added to base oils ( 80% Canola Oil and 20% Palmestearin Oil ) at concentrations of 3, 6 and 9 (wt %) with ratios of 0:100, 20:80, 40:60, 60:40, 80:20, 100:0. Result and Discussion: The results showed that saturated fatty acid (SFA), slip melting point (SMP) and solid fat content (SFC) increased with an increase in the VBM of MAG. MAG did not affect peroxide value and the free fatty acids. Rancimat test presents contradictory results. The rheological analysis revealed that G", G', G* and tan δ of the base oil were increased to 105 Pa. With proper plasticity and low SFA, MAG-based fats can be applicable in the production of some fatty-based products like bakery margarine and all-purpose shortening.Due to the necessity of reduction in SFA content and TFA content in fatty-based products, researchers and producers have prompted to identify the applicable techniques for producing healthy fats. This study was set up in order to introduce the structured fats with low-SFA/TFA suitable in the formulation of shortenings and margarine.
