Publication
Title
Edible applications of shellac oleogels : spreads, chocolate paste and cakes
Author
Abstract
We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size < 40 mu m) were stabilized via interfacial and bulk crystallization of shellac. Chocolate paste prepared by complete replacement of an oil-binder and a partial replacement of palm oil (similar to 27%) with a shellac oleogel, showed no sign of 'oiling-out' when stored at elevated temperature (30 C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake.
Language
English
Source (journal)
Food & Function
Publication
2014
ISSN
2042-6496
2042-650X
Volume/pages
5:4(2014), p. 645-652
ISI
000334477300003
Full text (Publishers DOI)
UAntwerpen
Faculty/Department
Research group
Publication type
Subject
Affiliation
Publications with a UAntwerp address
External links
Web of Science
Record
Identification
Creation 06.06.2014
Last edited 01.04.2017
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