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Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate

1
Department of Food Science Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece
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Department of Food Science and Technology, Ionian University, 28100 Argostoli, Greece
3
Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro, Technology Center, A, Lab 549, Rio de Janeiro 21941-901, Brazil
*
Authors to whom correspondence should be addressed.
Biomolecules 2020, 10(1), 106; https://doi.org/10.3390/biom10010106
Received: 21 November 2019 / Revised: 6 December 2019 / Accepted: 9 December 2019 / Published: 8 January 2020
Oleogelation is an emerging technology to structure oils, which can be widely used to substitute saturated and trans fats. Extra virgin olive oil is widely recognized for its high nutritional value, but its utilization in oleogel production is currently limited. In this study, extra virgin olive oil was utilized for the production of a novel oleogel using wax esters derived from soybean fatty acid distillate (SFAD), a byproduct of industrial soybean oil refining. Different concentrations (7%, 10%, 20%, w/w) of SFAD-wax esters were used to evaluate the minimum concentration requirement to achieve oleogelation. Analyses of the mechanical properties of oleogel showed a firmness of 3.8 N, which was then reduced to around 2.1–2.5 N during a storage period of 30 days at 4 °C. Rheological analysis demonstrated that G′ is higher than G″ at 20–27 °C, which confirms the solid properties of the oleogel at this temperature range. Results showed that SFAD was successfully utilized for the oleogelation of olive oil, resulting in a novel oleogel with desirable properties for food applications. This study showed that industrial fatty side streams could be reused for the production of value-added oleogels with novel food applications. View Full-Text
Keywords: structured lipids; organogel; fat replacer; wax esters; enzymatic synthesis; food processing; soybean fatty acid distillate; bioeconomy structured lipids; organogel; fat replacer; wax esters; enzymatic synthesis; food processing; soybean fatty acid distillate; bioeconomy
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Papadaki, A.; Kopsahelis, N.; Freire, D.M.G.; Mandala, I.; Koutinas, A.A. Olive Oil Oleogel Formulation Using Wax Esters Derived from Soybean Fatty Acid Distillate. Biomolecules 2020, 10, 106.

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