Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry.

ABSTRACT: Olive oil has recognized health benefits but lacks structural resilience to act in a similar fashion as do the typically used triglycerides (TAGs) when applied in food manufacturing. Therefore, olive oil structuring is critical to widening its use as a healthier alternative in spreadable products. Foreseeing the development of an application for the food industry, three types of natural waxes were used as organogelators, generating olive oil organogels with distinct properties. Retail-simulated storage conditions were used to mimic real-life industrial and commercial use. Organogel systems were evaluated according to their oxidation stability and textural and rheological properties. Textural and rheological parameters increased in response to increasing gelator concentration, while oxidati

SUBMITTER: Silva PM 

PROVIDER: S-EPMC7931099 | biostudies-literature | 2021 Jan

REPOSITORIES: biostudies-literature