Textural Properties of Emulsion-Filled Gel Formulated with Oleogels as Oil Fraction Using a Response Surface Methodology

Document Type : Research Article


Food Science Lab & Pilot Plant, Tecnológico Nacional de México/TES Ecatepec, Av. Tecnológico esq. Av. Central s/n, Ecatepec de Morelos 55210, Estado de México, MÉXICO


Looking for the development of new food ingredients, the Box-Behnken design was employed to determine the effect of two different oleogels, elaborated with a celluloses mixture or with candelilla wax, as oil fraction, on the textural properties of emulsion-filled gels with egg white as emulsify/gelling agent, at different ionic strength conditions. Compression test parameters were determined on both samples (force, work, and modulus) to analyze the effect of the variables on texture. Emulsion-filled gels with candelilla wax oleogel resulted in firmer and more difficult to compress, as compared to cellulose oleogel, with a less hard and softer texture. The increase in protein concentration resulted in a stiffer texture, but when the oil fraction (oleogel proportion) increased, the emulsion-filled gel texture turned more squishable. No major effect was observed by the employed ionic strength conditions. The model predictions for textural parameters in both samples were closely correlated to the experimental results obtained. The use of different ingredients that can be employed as oil fractions with different textures that can be manipulated, distinct oleogel formulations -as the type of organogelator agent, a type of edible oil- allows the designing of textural and thermal properties of emulsion-filled gels, with great potential as fat replacers in processed foods.


Main Subjects

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