The Effects of Emulsifier Addition on the Functionalization of a High-Oleic Palm Oil-Based Oleogel

Alternatives to oils with high saturated fatty acid content are often liquid (high in unsaturated acids) that have a modified structure created either through additives or processing. Emulsifiers can be used as structuring agents of fats; this process results products such oleogels, which broaden the applications these oils. This study assessed and compared effects mono- diglycerides at 3%, 5%, 7% 10% w/w on mechanical thermal properties high-oleic palm oil (HOPO) oleogels. HOPO was heated 75 °C mixed those four concentrations. The thermomechanical melted oleogels were using differential scanning calorimetry (DSC). cooled final temperatures 5 °C, 10 15 under identical cooling rates, after puncture test (via texture analyzer) assess their textures. Finally, polarized light microscopy changes induced emulsifier addition. showed use significantly addition monoglycerides promoted higher-temperature nucleation stage did not previously occur HOPO. onset crystallization temperature increased diglycerides, promoting higher high-melting fraction hardness oleogel generally reduction temperature. effect greater diglyceride than monoglyceride oleogel. shows allows companies customize formulations achieve desired may been possible, thereby facilitating novel uses for within industry.