Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach

Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach

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Trabajo presentado al 5th Food Structure and Functionality Symposium: Structuring Foods for a Sustainable World, celebrado en Cork (Irlanda) del 18 al 21 de septiembre de 2022.

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Main Authors: Espert, María, Salvador, Ana, Sanz Taberner, Teresa, Pérez-Mateos, Miriam, Cofrades, Susana, Álvarez, M. Dolores
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: póster de congreso biblioteca
Language:English
Published: 2022
Online Access:http://hdl.handle.net/10261/274734
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100003339
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spelling dig-iata-es-10261-2747342023-01-27T11:52:09Z Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach Espert, María Salvador, Ana Sanz Taberner, Teresa Pérez-Mateos, Miriam Cofrades, Susana Álvarez, M. Dolores Ministerio de Ciencia, Innovación y Universidades (España) Agencia Estatal de Investigación (España) Consejo Superior de Investigaciones Científicas (España) Trabajo presentado al 5th Food Structure and Functionality Symposium: Structuring Foods for a Sustainable World, celebrado en Cork (Irlanda) del 18 al 21 de septiembre de 2022. Cocoa butter (CB) is the main ingredient of many chocolate products due to the unique functional properties of its fat, which is high in saturated fatty acids (SFAs). However, an excessive consumption of SFAs is associated with the occurrence of several chronic diseases (cardiovascular disease, some types of cancer, etc.). This research studied the partial or total replacement of CB by an oleogel (OG) formulated with a healthier lipid profile. These mixed systems (CB:OG) are able to allow a partial substitution of CB in confectionery products, and an improvement of their nutritional quality. The “emulsion-templated approach” is an indirect method of oleogelification where the hydrocolloid was in the emulsion to develop a sunflower oil-hydroxypropyl methylcellulose (HPMC)-based OG. Different CB:OG ratios were formulated increasing the percentage replacement of CB by OG from 50 to 100% (in proportions 50:50; 40:60, 30:70, 20:80 and 0:100), and a genuine CB system (100:0) without added OG was also formulated and used as control. Rheological properties were determined at 20 and 10 °C, and the oil-binding capacity (OBC) was analyzed. All the systems showed a solid-like behavior, with higher elastic modulus value (G') than viscous one (G''), which increased with CB concentration. However, at 10 °C there was an increase in connectivity, viscoelasticity, and consistency of the systems, in response to a more complete CB crystallization at lower temperature. In addition, all the replaced systems also presented a better lipid profile than CB. Results suggested that formulated CB:OG system at 50:50 ratio could become a promising technological option very useful as a CB equivalent in chocolate products reducing their cost. As well, as compared with the 100:0 control, this substitution is connected with about 40% saturated fat reduction achieving a healthier food ingredient. Projects RTI-2018-099738-B-C21 and CSIC: 202070E177. Peer reviewed 2022-07-05T06:35:44Z 2022-07-05T06:35:44Z 2022 póster de congreso 5th Food Structure and Functionality Symposium (2022) http://hdl.handle.net/10261/274734 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100003339 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-099738-B-C21/ES/ESTRUCTURACION DE ACEITES MEDIANTE LA UTILIZACION DE HIDROCOLOIDES COMO ESTRATEGIA PARA SUSTITUIR GRASAS SATURADAS DE ALTA PLASTICIDAD. INVESTIGACION REOLOGICA Y ESTRUCTURAL/ Publisher's version Sí open
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
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databasecode dig-iata-es
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libraryname Biblioteca del IATA España
language English
description Trabajo presentado al 5th Food Structure and Functionality Symposium: Structuring Foods for a Sustainable World, celebrado en Cork (Irlanda) del 18 al 21 de septiembre de 2022.
author2 Ministerio de Ciencia, Innovación y Universidades (España)
author_facet Ministerio de Ciencia, Innovación y Universidades (España)
Espert, María
Salvador, Ana
Sanz Taberner, Teresa
Pérez-Mateos, Miriam
Cofrades, Susana
Álvarez, M. Dolores
format póster de congreso
author Espert, María
Salvador, Ana
Sanz Taberner, Teresa
Pérez-Mateos, Miriam
Cofrades, Susana
Álvarez, M. Dolores
spellingShingle Espert, María
Salvador, Ana
Sanz Taberner, Teresa
Pérez-Mateos, Miriam
Cofrades, Susana
Álvarez, M. Dolores
Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach
author_sort Espert, María
title Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach
title_short Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach
title_full Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach
title_fullStr Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach
title_full_unstemmed Development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach
title_sort development of a healthier cocoa butter with a cellulose ether-based oleogel obtained by using the emulsion-templated approach
publishDate 2022
url http://hdl.handle.net/10261/274734
http://dx.doi.org/10.13039/501100011033
http://dx.doi.org/10.13039/501100003339
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