Abstract
In this study, a corn oil oleogel was prepared using γ-oryzanol and β-sitosterol to create a “healthier solid fat-like”structure aimed at reducing saturated and trans fat consumption. To prepare six different oleogels, a γ-oryzanol: β-sitosterol mixture (60:40) was added to corn oil at concentrations ranging from 6% to 15%. The samples were comprehensively evaluated in terms of oil-binding capacity and color; thermal behavior (including melting/crystallization properties); crystal structure; texture properties (hardness, stickiness, cohesion, and spreadability); molecular interactions and oxidative stability. The findings showed that all formulations had high oil binding capacity and that increasing the oleogelator concentration had a limited effect on oil binding. It has been determined that concentration plays an important role in the product’s thermal resistance. Results show that as the oleogelator ratio increases, the structure becomes stronger and more durable; the melting behavior in thermal measurements shifts to higher temperatures. Crystal structure analyses support the formation of an oleogel network, while FTIR results indicate that the structure is formed predominantly through physical interactions. Consequently, it has been demonstrated that corn oil can acquire solid fat- like functional properties through this approach and offers a viable option for developing healthier fat formulations, particularly in spreadable products, margarine, and bakery fats.
NETL
NSTL
Wiley