Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger

Food Chemistry
Arezou Aliasl KhiabaniAinaz Alizadeh

Abstract

In this study, the reinforced carnauba wax (CW)-based oleogel with adipic acid (AA) was prepared and its potential for application in the cake and the beef burger was evaluated. As a result, the addition of AA in CW-based oleogels caused to form new intramolecular or intermolecular hydrogen bonding, and improve the thermal behavior and crystallinity of oleogels. Additionally, the increase of AA concentration higher than 3% of oleogel formulation significantly increased the strength of oleogels. The formulated food models (cake and beef burger) with partial substitution CW2%/AA4% oleogel as the optimized sample showed an acceptable texture profile, color, and organoleptic characteristics. Consequently, reinforced oleogel with carnauba wax/adipic acid in bakery and meat products can provide considerable promise to develop food products with lower saturated and trans-fatty acid.

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Citations

Nov 8, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Runan ZhaoYan Li
May 7, 2021·Critical Reviews in Food Science and Nutrition·Wanjun ZhaoChanghu Xue
Jun 3, 2021·Journal of Texture Studies·Viktorija EisinaitėDaiva Leskauskaitė

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