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| Effect of lecithin and sorbitan monostearate compound on gel properties of canola oil oleogels |
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| KeyWord:canola oil oleogels lecithin sorbitan monostearate gel property |
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| Abstract: |
| To enhance the applicability of lecithin in the food field and promote the development of canola oil oleogels, canola oil oleogels were prepared by adding lecithin and sorbitan monostearate (SMS) to canola oil,and the effects of mass ratios of lecithin to SMS(0∶10, 1∶9, 2∶8, 3∶7 and 4∶6) on their physicochemical properties, microstructure and oxidation stability were investigated. The results showed that the mass ratio of lecithin to SMS had significant effects on the hardness and oil separation rate of canola oil oleogels (p<0.05),and the hardness of canola oil oleogels was the highest and the oil separation rate was the lowest when the mass ratio of lecithin to SMS was 2∶8. The elastic modulus (G′) of canola oil oleogels was higher than the viscosity modulus (G″), indicating that all gel structures were formed, and it has the highest G′ and G″ when the mass ratio of lecithin to SMS was 2∶ 8. XRD, oxidative stability, FTIR and DSC analysis showed that the increase of lecithin promoted the crystallization and oxidative stability of canola oil oleogels, but the thermodynamic stability decreased,and the intermolecular forces of canola oil oleogels network were mainly hydrogen bonding.In conclusion, the compound of lecithin and SMS as gelling agents can effectively solidify canola oil to successfully build canola oil oleogels system, and canola oil oleogels formed at the mass ratio of lecithin to SMS 2∶8 has the best gel properties. |
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