Use of hydrocolloids and vegetable oils for the formulation of a butter replacer: Optimization and oxidative stability

Alternative plant-derived fat replacers have experimented a rising interest in the food industry for their versatility and functionality. The aim of this work was to optimize formulation gelled oil-in-water emulsion using echium oil (EO) or extra virgin olive (EVOO) different hydrocolloids (alginate, cellulose with collagen k-carrageenan) as butter substitute, assess technological properties oxidative stability. Out 36 initial formulations, 6 were ultimately selected two steps process: firstly, on basis hardness value (considering at room temperature reference), secondly searching minimum syneresis. Oxidative stability formulations assessed after Schaal oven test. Oxidation parameters influenced by unsaturation degree oils (with statistically lower values TBARs emulsions elaborated EVOO compared those EO), well required heating preparation each gel type carrageenan showing higher EO gels). Volatile profile samples characterized presence aldehydes (35–45% total area identified), followed alcohols (11–21%) esters (21–27%), significant increase 24 h gels.