Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts were determined by mixture design for oleogel product...

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Bibliographic Details
Published inJournal of Oleo Science Vol. 72; no. 2; pp. 131 - 138
Main Authors Özer, Ezgi Demir, Özer, Cem Okan
Format Journal Article
LanguageEnglish
Japanese
Published Japan Japan Oil Chemists' Society 01.01.2023
Japan Science and Technology Agency
Subjects
Alginates
Carrageenan
Composition effects
Emulsions
Firmness
Formulations
Glycerol
oleogel
Olive oil
Olive Oil - chemistry
Optimization
optimization of composition
Parameters
Peroxides
Water
oleogel
olive oil
optimization of composition
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Summary:In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts were determined by mixture design for oleogel production with desired properties. OOE was produced using olive oil, water, glycerol monostearate (GMS), carrageenan and alginate at various concentrations in the range of 0-70%, 30-60%, 0-2%, 0-2% and 0-2%, respectively. The optimum quality parameters of OOE were evaluated in terms of optimum firmness value (5.5-7 N), minimum oil loss and peroxide value. The optimum composition was determined 53.5% olive oil, 43.5% water, 1.1% carrageenan, 0.92% alginate and 0.98% glycerol monostearate (w/w). Produced OOE under determined optimum conditions had 5.81 N firmness, 1.82 meq/O2 peroxide value and 21.02% oil loss value. The margin of error between the experimentally obtained data and the estimated data in the study is average 2%. The results showed that the formulation used in OOE production have significant effects on the created OOE structure and quality parameters. In addition, different formulations to be created with the results of the present study will contribute to increasing the applicability of OOE in different foods.
ISSN:1345-8957
1347-3352
DOI:10.5650/jos.ess22282