Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional value of the high-unsaturated edible oil. In this study, extra virgin olive oil (EVO) and sunflower oil (SFO) were structured with rice bran wax (RBW) at 10% wt/wt to develop oleogel. Bamboo fiber (BF) at 0.5% was added as structuring agent. The effect of fiber dimension (0, 40, 90 and 150 μm) and cooling temperature (0, 4 and 25 °C) on gel properties were evaluated.
Principato, L., Spigno, G., Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil, Abstract de <<8th International Symposium on "Delivery of Functionality in Complex Food Systems">>, (Porto, 07-10 July 2019 ), Universidade do Minho, Departamento de Engenharia Biológica Campus de Gualtar, 4710-057 Braga, Portugal Universidade do Minho, Porto 2019: 126-127 [http://hdl.handle.net/10807/144024]
Effect of dietary fiber and processing thermal condition on rice bran wax based structured edible oil
Principato, Laura
;Spigno, Giorgia
2019
Abstract
Oleogelation is an innovative technique that enables the entrapment of liquid oils to obtain a thermo-reversible gel-like structure. Unlike chemical methods, the physical three-dimensional network can preserve the chemical characteristics and nutritional value of the high-unsaturated edible oil. In this study, extra virgin olive oil (EVO) and sunflower oil (SFO) were structured with rice bran wax (RBW) at 10% wt/wt to develop oleogel. Bamboo fiber (BF) at 0.5% was added as structuring agent. The effect of fiber dimension (0, 40, 90 and 150 μm) and cooling temperature (0, 4 and 25 °C) on gel properties were evaluated.
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