Feasibility study of margarine substitute based on gelatin-oil emulsion gel

With increasing of consumer health concern, margarine substitute is recently received more attention from food industry in order to avoid bad fatty acids, i.e., trans- and saturated fatty acids. One approach to serve such requirement involves emulsion design and hydrocolloid structuring agent. There...

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Main Authors: Wipawan Kangchai, Ratsamee Sangsirimongkolying, Pawadee Methacanon
Format: บทความวารสาร
Language:English
Published: Science Faculty of Chiang Mai University 2019
Online Access:http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8794
http://cmuir.cmu.ac.th/jspui/handle/6653943832/64045
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Institution: Chiang Mai University
Language: English
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spelling th-cmuir.6653943832-640452019-05-07T09:59:44Z Feasibility study of margarine substitute based on gelatin-oil emulsion gel Wipawan Kangchai Ratsamee Sangsirimongkolying Pawadee Methacanon With increasing of consumer health concern, margarine substitute is recently received more attention from food industry in order to avoid bad fatty acids, i.e., trans- and saturated fatty acids. One approach to serve such requirement involves emulsion design and hydrocolloid structuring agent. Therefore, in this study, emulsion gels with gelatin as a structuring agent were prepared to access the possibility of preparing low-fat margarine substitute. Various parameters such as gel strengths (100, 150, 200 and 250 bloom values) and concentrations (6 and 10%w/w) of gelatin, types (soybean, rice bran, and canola) and contents (10-30% w/w) of vegetable oil influencing textural properties and microstructure of the prepared emulsion gels were investigated. The results showed that gel strength in term of Young’ s modulus of gelatin gels ranging from 10.38 to 36.75 kPa was directly proportion to their bloom values. It was also found that gelatin concentration and bloom strength noticeably affect the textural properties and microstructure of the emulsion gels. Furthermore, the textural properties of the emulsion gels depended on vegetable oil type and content. Among the studied vegetable oils, gelatin-oil emulsion gel formulated from rice bran oil exhibited the textural properties, especially firmness and stickiness, comparable to commercial margarine. With exception of adhesiveness, firmness, spreadability, and stickiness of the samples also slightly increased with increasing of oil content. 2019-05-07T09:59:44Z 2019-05-07T09:59:44Z 2018 บทความวารสาร 0125-2526 http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8794 http://cmuir.cmu.ac.th/jspui/handle/6653943832/64045 Eng Science Faculty of Chiang Mai University
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
description With increasing of consumer health concern, margarine substitute is recently received more attention from food industry in order to avoid bad fatty acids, i.e., trans- and saturated fatty acids. One approach to serve such requirement involves emulsion design and hydrocolloid structuring agent. Therefore, in this study, emulsion gels with gelatin as a structuring agent were prepared to access the possibility of preparing low-fat margarine substitute. Various parameters such as gel strengths (100, 150, 200 and 250 bloom values) and concentrations (6 and 10%w/w) of gelatin, types (soybean, rice bran, and canola) and contents (10-30% w/w) of vegetable oil influencing textural properties and microstructure of the prepared emulsion gels were investigated. The results showed that gel strength in term of Young’ s modulus of gelatin gels ranging from 10.38 to 36.75 kPa was directly proportion to their bloom values. It was also found that gelatin concentration and bloom strength noticeably affect the textural properties and microstructure of the emulsion gels. Furthermore, the textural properties of the emulsion gels depended on vegetable oil type and content. Among the studied vegetable oils, gelatin-oil emulsion gel formulated from rice bran oil exhibited the textural properties, especially firmness and stickiness, comparable to commercial margarine. With exception of adhesiveness, firmness, spreadability, and stickiness of the samples also slightly increased with increasing of oil content.
format บทความวารสาร
author Wipawan Kangchai
Ratsamee Sangsirimongkolying
Pawadee Methacanon
spellingShingle Wipawan Kangchai
Ratsamee Sangsirimongkolying
Pawadee Methacanon
Feasibility study of margarine substitute based on gelatin-oil emulsion gel
author_facet Wipawan Kangchai
Ratsamee Sangsirimongkolying
Pawadee Methacanon
author_sort Wipawan Kangchai
title Feasibility study of margarine substitute based on gelatin-oil emulsion gel
title_short Feasibility study of margarine substitute based on gelatin-oil emulsion gel
title_full Feasibility study of margarine substitute based on gelatin-oil emulsion gel
title_fullStr Feasibility study of margarine substitute based on gelatin-oil emulsion gel
title_full_unstemmed Feasibility study of margarine substitute based on gelatin-oil emulsion gel
title_sort feasibility study of margarine substitute based on gelatin-oil emulsion gel
publisher Science Faculty of Chiang Mai University
publishDate 2019
url http://it.science.cmu.ac.th/ejournal/dl.php?journal_id=8794
http://cmuir.cmu.ac.th/jspui/handle/6653943832/64045
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