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Guangzhou Scikoon Industry Ltd. Co.
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2024 Technical Program

Edible Applications Technology

2024 Award Winner

Session: Fat Mimetic Strategies in Food Applications

Microstructure and Rheology of Particle-Filled Protein Oleogels Stabilized by Particulate Whey Protein Aggregates

Wednesday, May 1, 2024
8:55 AM – 9:15 AM EDT
Room: 524a
Abstract:


There is continued interest in the oleogelation of vegetable oils in response to the shift in consumer demand for processed foods with a lower saturated fat content. While most strategies to date have focused on strategies to gel bulk oils, foods are multiphase systems that may require stabilization against dispersed particle sedimentation. The present work investigated the structuring of model dispersions of porous cellulose beads (60 wt%) in sunflower oil using protein aggregates based on whey protein isolate prepared via a solvent exchange procedure. Structuring of the oil dispersion was contingent on promoting particle-particle interactions between the protein oleogelator and the dispersed particles, which was achieved by pre-imbibing the cellulose beads with water to their holding capacity (1.345 g water/ g cellulose). Modulating the ratio of the cellulose beads to lyophilized solvent-modified proteins (1:2. 1:1, 2:1, 4:1) improved gel strength and resistance to oil separation compared to the oleogel controls. Microstructure analysis showed that apart from capillary bridges, protein-protein interactions induced by the presence of water were also responsible for stabilization. This study concluded that adding water could aid in structuring oil dispersions of cellulose beads via capillary forces despite the tendency for particles to hydrate with water. The work outlines a protocol for the oleogelation of particle dispersions in oil using whey protein isolate.