Meng, Zong, et al. Food Chemistry 292 (2019): 134-142.
Oleogels, which utilize gelling agents to construct a solid network from liquid oil, are an effective solution for reducing the saturated fat content in food (especially baked goods). This work formulated and characterized sodium stearoyl lactylate (SSL)-based oleogels at multiple concentrations, understand the microstructure-property relationships (crystals → network → rheology / oil retention), and evaluate application in baked goods as a strategy to reduce saturated fat.
Product Application & Process: SSL was used as the sole gelling agent at four different concentrations (7%, 9%, 11%, and 13% w/w) to structure sunflower oil into oleogels. The preparation involved heating the oil and SSL mixture to 75°C until complete dissolution, followed by static cooling and curing at 20°C for 24 hours.
Key Findings:
· SSL at higher concentrations resulted in the formation of a denser, tighter crystalline network, leading to significantly improved mechanical strength (firmness) and improved ability to bind and retain liquid oil (OBC).
· All oleogels exhibited solid-like, frequency-independent rheological behavior at room temperature, transitioning to a viscous state above 50°C. The gels demonstrated thermal reversibility, with their structure collapsing and reforming upon heating and cooling cycles. The SFC of all samples was below 10% and diminished to zero above 40°C.
· The three-dimensional, space-spanning network was formed due to interactions between SSL crystals, such as van der Waals forces. XRD analysis confirmed the formation of a lamellar crystal structure within the oleogel. FTIR indicated that non-covalent forces, not hydrogen bonding, were primarily responsible for structural stability.
Du, Liyang, et al. Food Hydrocolloids 137 (2023): 108317.