Oleogelation of rapeseed oil with cellulose fibers as an innovative strategy for palm oil substitution in chocolate spreads

The texturing properties of mercerized cellulose dispersed in rapeseed oil without any prior thermal treatment were investigated as a function of botanical origin, cellulose content, mass fraction and fiber size through a molecular analysis of samples, macroscopic/microscopic observations and rheolo...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of food engineering Vol. 292; p. 110315
Main Authors:	David, Annabelle, David, Mélissa, Lesniarek, Pauline, Corfias, Emmanuel, Pululu, Yoann, Delample, Mathieu, Snabre, Patrick
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-03-2021 Elsevier
Subjects:	Chemical Sciences Food engineering Life Sciences Oleogels Palm oil substitution Polymers Rapeseed oil Stability Vegetal cellulose fibers Yield stress Rapeseed oil Vegetal cellulose fibers Stability Yield stress Oleogels Palm oil substitution
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	The texturing properties of mercerized cellulose dispersed in rapeseed oil without any prior thermal treatment were investigated as a function of botanical origin, cellulose content, mass fraction and fiber size through a molecular analysis of samples, macroscopic/microscopic observations and rheological experiments (continuous and oscillatory shear flows). A solid-like behavior of dispersions was demonstrated for a minimum cellulose content of about 60wt% in the vegetal powder. The oleogelation efficiency increases with the mass fraction of powder in oil and the maximum size of cellulose fibers as a result of weak attractive interactions and fiber entanglement giving rise to a network entrapping the liquid phase. An innovative strategy using a 30wt% dispersion of bamboo fibers in rapeseed oil was finally used to produce in a conch a chocolate spread with a high thermal stability at 38°C and healthier nutritional qualities compared to an equivalent product prepared with palm oil. •Oleogelation of an edible oil with cellulose fibers without treatment.•Rapeseed oil texturing requires a minimum cellulose content of 60 wt%.•Oleogelation results from weak attractive interactions and fiber entanglement.•Use of cellulose fibers for palm oil substitution.•Higher thermal stability of healthier chocolate spreads after palm oil substitution.
ISSN:	0260-8774 1873-5770
DOI:	10.1016/j.jfoodeng.2020.110315