Monoglyceride organogels developed in vegetable oil with and without ethylcellulose

• Published in: Food research international 2015-06, Vol.72, p.37-46
• Main Authors: Lopez-Martínez, A., Charó-Alonso, M.A., Marangoni, A.G., Toro-Vazquez, J.F.
• Format: Article
• Language: English
• Subjects: Crystallization; Monoglycerides; Oil loss; Organogels; Rheology
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2015.03.019

We used two commercial monoglycerides (MGs) with different composition (SKB, ≈79% glycerol monostearate and ≈12% glycerol monopalmitate; PKB, ≈47% glycerol monostearate and 47% glycerol monopalmitate) to develop organogels [2% and 8% (wt/wt) MG content]. The objective was to investigate the effect of shearing (SH) and the presence of 6% ethylcellulose (EC) as factors to limit the sub-α to β polymorphic transition of MG, and the subsequent crystals agglomeration that results in deleterious effect on the organogel's mechanical and oil-binding properties. The results showed that under static conditions (ST) both type of MG developed organogels (OG), but their structure, measured as the complex modulus (G*), was weak particularly in the organogels formulated with PKB at 2%. Nevertheless, the OG-ST had higher strength and lower oil loss than the OG-SH. The X-ray analysis showed that the use of shear during organogelation reduced the time at which the sub-α to β polymorphic transition occurred in both the SKB and the PKB oleogels. Additionally, shearing seemed to hinder the formation of well-organized microplatelet structure, and from there the lack of gelation in the 2% OG-SH and the higher oil loss of the 8% OG-SH compared with their static counterparts. Independent of the concentration of SKB and PKB, the presence of EC resulted in organogels with higher G* than that for OG-ST without EC. This, in spite the EC concentration used was below the critical concentration for vegetable oil gelation. The results showed that EC slowed the rate for the sub-α to β polymorphic transition in the MG organogels. Thus, irrespective of the type of MG and the concentration used, during 14days of storage at 15°C the OG-EC systems showed a lower oil loss as a function of time than the corresponding organogels developed without EC. This was particularly evident in the organogels formulated with SKB and those formulated with 8% of MG. We suggest that EC limits the molecular mobility in the MG organogels, and therefore, slows the sub-α to β polymorphic transition and the subsequent β crystals' agglomeration. The results showed that there is a synergistic interaction between MG and EC that result in organogels with higher viscoelastic properties and lower oil loss than those observed in MG-organogels without EC. •We studied the organogelation of two commercial monoglycerides (MG)•Shear (SH) and the addition of ethylcellulose (EC) affected MG organogelation•SH decreased the strength