OLEOGELS FROM HIGH INTERNAL PHASE EMULSION TEMPLATES STABILIZED BY SODIUM CASEINATE-ALGINATE COMPLEXES

Wahyu Wijaya1*; Qing-Qing Sun1, Paul Van der Meeren1; Koen Dewettinck2; Ashok R. Patel3

Background

Results

1Particle and Interfacial Technology Group, Ghent University, Belgium2Lab of Food Tech & Engineering, Ghent University, Belgium

3International Iberian Nanotechnology Laboratory, Braga, Portugal

AcknowledgementThe Hercules foundation is acknowledged for its financial support in the acquisition of the scanning electron microscope JEOL JSM-7100F equipped with cryo-transfer system Quorum PP3000T and Oxford Instruments Aztec EDS (grant number AUGE-09-029). The authors thank to Benny Lewille for his assistance in Cryo-SEM analysis.

*CorrespondenceWahyu WijayaEmail : wahyu.wijaya@UGent.beWebsite : www.paint.be

Oleogels preparation

Figure 5. Cryo-SEM images of HIPEs and oleogels stabilized by SC:ALG (12:1) at pH 5.5 (A-E), 6.0 (B-F), 7.0 (C-G), and SC:ALG conjugate (D-H). Scale bar is 1 μm.

Figure 6. Gʹ and Gʹʹ as a function of oscillatory. stress and frequency for HIPEs and oleogels stabilized by SC:ALG mixture at pH 7.0

• Droplet size distribution of HIPEs

• Pulse field gradient NMR of HIPEs and oleogels

Figure 3. Schematic illustration of oleogel preparation from emulsion template stabilized by SC:ALG mixture and conjugate.

• Microstructure of HIPEs and oleogels

• Rheology characterization of HIPEs and emulsions

0.0 5.0x1011

1.0x1012

1.5x1012

102

103

104

I (P

GS

TE

)

q2 (m-2)

bulk oil

6:1

8:1

10:1

12:1

0.0 5.0x1011

1.0x1012

1.5x1012

102

103

104

I (P

GS

TE

)

q2 (m-2)

bulk oil

6:1

8:1

10:1

12:1

• Trans and saturated fats reduction

• Nutritional profile optimization: saturated and trans-fats -> MUFAs and PUFAs (liquid oils)

• Structuring liquid oils into 3D networks, e.g. biopolymer-based oleogelationfacing technical challenges such as textural and stability maintenance

- Increasing pH and protein ratio decrease droplet size

Figure 4. Droplet size distribution (μm) of HIPEs stabilized by SC:ALG mixtures at pH 5.5 (A), 6.0 (B), 7.0 (C), and SC:ALG conjugates (D). Scale bar is 50 μm.

0.1 1 10 100 10000

5

10

15

Vo

lum

e %

Size (m)

6:1

8:1

10:1

12:1

0.1 1 10 100 10000

5

10

15

Vo

lum

e %

Size (m)

6:1

8:1

10:1

12:1

0.1 1 10 100 10000

5

10

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Vo

lum

e %

Size (m)

6:1

8:1

10:1

12:1

0.1 1 10 100 10000

5

10

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Vo

lum

e %

Size (m)

6:1

8:1

10:1

12:1

A) B) C) D)

A) B) C) D)

E) F) G) H)

Figure 7. PGSTE diffusion signal of HIPE and oleogel stabilized by SC:ALG mixture at pH 7.0

0.1 1 10 100 100010

1

102

103

104

105

G G (6:1)

G G (8:1)

G G (10:1)

G G (12:1)

G an

d G

(

Pa)

Osc.stress (Pa)0.1 1 10 100

101

102

103

G G (6:1)

G G (8:1)

G G (10:1)

G G (12:1)

G a

nd

G

(Pa)

Osc.stress (Pa)

0.1 1 1010

2

103

104

G G (6:1)

G G (8:1)

G G (10:1)

G G (12:1)

G a

nd

G (

Pa)

Frequency (Hz)0.1 1 10

101

102

103

104

105

G G (6:1)

G G (8:1)

G G (10:1)

G G (12:1)

G a

nd

G (

Pa)

Frequency (Hz)

HIPE Oleogel

• Slower diffusion decay than bulk oil

• pH increased slower diffusion decay- Increasing pH decrease evidence of coalescence (oil droplets rupture) in HIPEs,

leading to stronger interpolymeric networks and a tightly packed of oil droplets in oleogels.

Figure 2. Application of oleogels in food products, such as oleogel based spread, palm oil replacement in chocolate, and oleogel as shortening (Patel, A.R, 2015).

• G‘>G“ solid behaviour• Increasing protein ratio stronger gel• No significant effect from pH variation• Relatively flat slope (frequency) good resistance to deformation

Figure 1. High dietary intake of trans-fat increases high risk of cardiovascular diseases and obesity .