Structuring oil by protein building blocks

Auke de Vries

Research output: Thesisinternal PhD, WUAcademic

Abstract

Over the recent years, structuring of oil into ‘organogels’ or ‘oleogels’ has gained much attention amongst colloid-, material,- and food scientists. Potentially, these oleogels could be used as an alternative for saturated- and trans fats in food products. To develop oleogels as a suitable replacement for saturated fats, the requirements go beyond merely providing a solid appearance to an otherwise liquid oil. For food applications, the gelator should be a well-known ingredient for food manufacturers, have a good nutritional value, and contribute to ‘clean labelling’. Proteins meet all these requirements and could therefore be of high potential. The general concept of protein-based oil gelation fits well into the growing general interest to reduce solid fats from food products along with increase in flexibility in terms of choice of ingredients. In this thesis, the suitability of proteins as a structuring agent for liquid oil was investigated and the rheological behaviour was described. To create protein oleogels, heat-set whey protein gels and protein aggregates, or ‘building blocks’, are created in an aqueous environment. Then, the aqueous phase is exchanged for a liquid oil phase via an intermediate solvent. It was show that by using this procedure, the created protein building blocks are highly efficient in creating oleogels. It is encouraging to see that the interactions between proteins can be altered by simple changes to the system, such as changing the oil type, water addition, or applying a heat treatment. This leads to the possibility to effectively and substantially tune the rheological properties of the final oleogel, such as its gel strength or yielding behaviour.

LanguageEnglish
QualificationDoctor of Philosophy
Awarding Institution
  • Wageningen University
Supervisors/Advisors
  • van der Linden, Erik, Promotor
  • Scholten, Elke, Co-promotor
Award date8 Mar 2017
Place of PublicationWageningen
Publisher
Print ISBNs9789463430760
DOIs
Publication statusPublished - 2017

Fingerprint

Oils
Proteins
Fats
Liquids
Gels
Colloids
Gelation
Labeling
oleogels
Heat treatment
Water

Keywords

  • gelation
  • gels
  • proteins
  • mechanical properties
  • oils
  • solidification

Cite this

de Vries, A. (2017). Structuring oil by protein building blocks. Wageningen: Wageningen University. https://doi.org/10.18174/403635
de Vries, Auke. / Structuring oil by protein building blocks. Wageningen : Wageningen University, 2017. 167 p.
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de Vries, A 2017, 'Structuring oil by protein building blocks', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/403635

Structuring oil by protein building blocks. / de Vries, Auke.

Wageningen : Wageningen University, 2017. 167 p.

Research output: Thesisinternal PhD, WUAcademic

TY - THES

T1 - Structuring oil by protein building blocks

AU - de Vries, Auke

N1 - WU thesis 6590 Includes bibliographic references. - With summary in English

PY - 2017

Y1 - 2017

N2 - Over the recent years, structuring of oil into ‘organogels’ or ‘oleogels’ has gained much attention amongst colloid-, material,- and food scientists. Potentially, these oleogels could be used as an alternative for saturated- and trans fats in food products. To develop oleogels as a suitable replacement for saturated fats, the requirements go beyond merely providing a solid appearance to an otherwise liquid oil. For food applications, the gelator should be a well-known ingredient for food manufacturers, have a good nutritional value, and contribute to ‘clean labelling’. Proteins meet all these requirements and could therefore be of high potential. The general concept of protein-based oil gelation fits well into the growing general interest to reduce solid fats from food products along with increase in flexibility in terms of choice of ingredients. In this thesis, the suitability of proteins as a structuring agent for liquid oil was investigated and the rheological behaviour was described. To create protein oleogels, heat-set whey protein gels and protein aggregates, or ‘building blocks’, are created in an aqueous environment. Then, the aqueous phase is exchanged for a liquid oil phase via an intermediate solvent. It was show that by using this procedure, the created protein building blocks are highly efficient in creating oleogels. It is encouraging to see that the interactions between proteins can be altered by simple changes to the system, such as changing the oil type, water addition, or applying a heat treatment. This leads to the possibility to effectively and substantially tune the rheological properties of the final oleogel, such as its gel strength or yielding behaviour.

AB - Over the recent years, structuring of oil into ‘organogels’ or ‘oleogels’ has gained much attention amongst colloid-, material,- and food scientists. Potentially, these oleogels could be used as an alternative for saturated- and trans fats in food products. To develop oleogels as a suitable replacement for saturated fats, the requirements go beyond merely providing a solid appearance to an otherwise liquid oil. For food applications, the gelator should be a well-known ingredient for food manufacturers, have a good nutritional value, and contribute to ‘clean labelling’. Proteins meet all these requirements and could therefore be of high potential. The general concept of protein-based oil gelation fits well into the growing general interest to reduce solid fats from food products along with increase in flexibility in terms of choice of ingredients. In this thesis, the suitability of proteins as a structuring agent for liquid oil was investigated and the rheological behaviour was described. To create protein oleogels, heat-set whey protein gels and protein aggregates, or ‘building blocks’, are created in an aqueous environment. Then, the aqueous phase is exchanged for a liquid oil phase via an intermediate solvent. It was show that by using this procedure, the created protein building blocks are highly efficient in creating oleogels. It is encouraging to see that the interactions between proteins can be altered by simple changes to the system, such as changing the oil type, water addition, or applying a heat treatment. This leads to the possibility to effectively and substantially tune the rheological properties of the final oleogel, such as its gel strength or yielding behaviour.

KW - gelation

KW - gels

KW - proteins

KW - mechanical properties

KW - oils

KW - solidification

KW - gelering

KW - gels

KW - eiwitten

KW - mechanische eigenschappen

KW - oliën

KW - hardwording

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DO - 10.18174/403635

M3 - internal PhD, WU

SN - 9789463430760

PB - Wageningen University

CY - Wageningen

ER -

de Vries A. Structuring oil by protein building blocks. Wageningen: Wageningen University, 2017. 167 p. https://doi.org/10.18174/403635