Oil body extracts from sesame seeds and hazelnuts were subjected to centrifugation to recover oil body concentrated creams, which were then suitably diluted with gelatin solutions to prepare mixtures of 25.0. wt% of oil and 2.0-6.0. wt% of gelatin. The gelling behaviour of the mixtures was followed by applying dynamic rheometry while gradually lowering the temperature down to 4. °C to allow network formation. The composite gels based on the oil body cream was composed of adequately dispersed oil droplets within a continuous gelatin matrix. The oil droplet incorporation brought about a significant shortening in the gelation time (20-30%) of gelatin and an increase in the gelling temperature of more than 30%. In addition, the incorporation of the naturally emulsified oil droplets at lower gelatin contents led to a limited but significant strengthening of the gelatin gel structure, indicated by an increase in the storage modulus. These results suggest that the extracted oil bodies are incorporated within the matrix, and function as active fillers of the composite gel.
- Composite gels
- Dynamic rheometry
- Emulsion filled gels
- Oil bodies
Kirimlidou, M., Matsakidou, A., Scholten, E., Nikiforidis, C. V., & Kiosseoglou, V. (2017). Composite gels structured by a gelatin protein matrix filled with oil bodies. Food Structure, 14, 46-51. https://doi.org/10.1016/j.foostr.2017.06.003