Please use this identifier to cite or link to this item: http://dx.doi.org/10.14279/depositonce-14800
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Main Title: Improving the nutritional profile of culinary products: oleogel-based bouillon cubes
Author(s): Conty, Valentina
Theierl, Sophia
Flöter, Eckhard
Type: Article
URI: https://depositonce.tu-berlin.de/handle/11303/16026
http://dx.doi.org/10.14279/depositonce-14800
License: https://creativecommons.org/licenses/by-nc/3.0/
Abstract: Structured fat phases are the basis of many consumer relevant properties of fat-containing foods. To realise a nutritional improvement – less saturated, more unsaturated fatty acids – edible oleogels could be remedy. The feasibility of traditional fat phases structured by oleogel in culinary products has been evaluated in this study. In this contribution the oleogel application in bouillon cubes as model system for culinary products is discussed. Three different gelators (sunflower wax (SFW), a mixture of β-Sitosterol and γ-Oryzanol (SO) and ethylcellulose (EC)), at two concentration levels (5% and 10% (w/w)) each, were evaluated with respect to their physical properties, in the food matrix and application. The application of pure and structured canola oil (CO) was benchmarked against the reference, palm fat (PO). The assessment of the prototypes covered attempts to correlate the physicochemical analyses and sensory data. Organoleptic and analytical studies covered storage stability (up to 6 months) monitoring texture, color and fat oxidation. The results indicate that the substitution of palm fat by oleogel is essentially possible. The characteristics of the bouillon cubes are tuneable by gelator choice and inclusion level. Most importantly, the data show that the anticipated risk of intolerable effects of oxidation during shelf life is limited if antioxidants are used.
Subject(s): nutrition
fat
saturated fatty acids
SaFA
oleogel
Issue Date: 21-Jun-2021
Date Available: 29-Dec-2021
Language Code: en
DDC Class: 660 Chemische Verfahrenstechnik
Sponsor/Funder: BMBF, 01EA1806C, Kompetenzcluster Ernährungsforschung: NutriAct - Ernährungsintervention für gesundes Altern, Technische Universität Berlin
TU Berlin, Open-Access-Mittel – 2021
Journal Title: Food and Function
Publisher: Royal Society of Chemistry (RSC)
Volume: 12
Issue: 16
Publisher DOI: 10.1039/d1fo01589c
Page Start: 7185
Page End: 7197
EISSN: 2042-650X
ISSN: 2042-6496
TU Affiliation(s): Fak. 3 Prozesswissenschaften » Inst. Lebensmitteltechnologie und Lebensmittelchemie » FG Lebensmittelverfahrenstechnik
Appears in Collections:Technische Universität Berlin » Publications

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