• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
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  • 优先权
    • 专利摘要:
    Procedure for obtaining oleogels. The present invention relates to a process for obtaining oleogels characterized in that they are obtained by dispersing a cationic salt in an emulsion of a sulfated polysaccharide and an oil. The invention also relates to the oleogel obtained by the process useful for feeding as a substitute for solid fats, as well as in biomedicine, cosmetics and pharmacy. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2738923A1
    申请号:ES201830776
    申请日:2018-07-27
    公开日:2020-01-27
    发明作者:Rubio Amparo López；Sanz Marta Martínez；Candia Fontes；Rovira María José Fabra
    申请人:Consejo Superior de Investigaciones Cientificas CSIC；
    IPC主号:
    专利说明:

    [0001]
    [0002] Procedure for obtaining oleogels
    [0003]
    [0004] The present invention relates to a process for obtaining oleogels characterized in that they are obtained by dispersing a cationic salt in an emulsion of a sulfated polysaccharide and an oil. The invention also relates to the oleogel obtained by the process useful for feeding as a substitute for solid fats, as well as in biomedicine, cosmetics and pharmacy.
    [0005]
    [0006] BACKGROUND OF THE INVENTION
    [0007]
    [0008] Fats play a very important role in food processing, providing certain characteristics to food products that guarantee the acceptability of consumers. Fats are related to attributes such as texture, palatability, aroma and flavor in processed foods. Due to its great importance in the food industry, processes have been developed over time to transform vegetable oils into solid fats, the main method for solidification of these is through hydrogenation, which is a process by which the Hydrogen is able to saturate the unsaturated bonds of the oil and thus increase its melting point, turning them into solid fats. The disadvantage of this type of process is that, when the solidification of the oils is carried out, a large amount of trans fats and saturated fats are produced, which have associated health problems such as cardiovascular diseases. It has been described that replacing at least 5% saturated fats with polyunsaturated fats minimizes the risk of disease by 22-37%. For this reason, we are currently seeking to develop new strategies to obtain solid fats that give food the necessary organoleptic characteristics, reducing the content of trans and saturated fats.
    [0009]
    [0010] An alternative for this problem is the use of oleogels (Pehlivanoglu, H. et al., Critical Reviews in Food Science and Nutrition 2017, 0 (0), 1-12). Oleogelation is the mechanism by which a liquid oil is transformed into a gel-like structure. In general, oleogels have a viscoelastic structure formed by the oil and a gelling agent. There are different mechanisms of oleogelación, being the indirect oleogelación (gelation from emulsions), a simple and efficient alternative for compounds that are difficult to disperse in oil due to its hydrophilic nature (Tavernier, AR et al., Food Hydrocolloids 2017, 65, 107 120). The main application of oleogels in the food industry is the replacement of solid fats in bakery products, replacement of margarines and as a fat substitute in the manufacture of processed chocolates or meat. In addition, its use in cosmetics and as controlled release systems has been described (Hughes, NE, et al., Trends in Food Science & Technology 2009, 20 (10), 470-480).
    [0011]
    [0012] The use of various compounds as gelling agents, such as proteins, vegetable waxes, mono and diacylglycerides, alcohols or esters of fatty acids, phospholipids and phytosterols (Siraj et al., International Journal of Food Properties 2015, 18 (9) has been investigated. , 1973-1989). Ethylcellulose is one of the gelling agents that has been most explored, since it has a good oil solubility (Jiang, Y. et al., Food Hydrocolloids 2018, 77, 460-464). The disadvantage of using this polymer is that to achieve complete solubility it is necessary to expose the solution at high temperatures (> 130 ° C), which favors the oxidation of liquid fat and products that are harmful to health are generated. The procedures used to produce oleogels with ethyl cellulose are quite complex. An example is the case described in US9655376B2, where the production of oleogels is described by means of an extrusion process. The use of proteins as gelling agents has also been described (Romoscanu, A. I. et al., Langmuir 2006, 22 (18), 7812-7818; and Tavernier, A. R. et al., Food Hydrocolloids 2017, 65, 107-120). EP3011836A1 describes a process in which a whey protein isolate is used and the oleogelation process is carried out by solvent exchange. This process consists of dispersing the protein in water and slowly replacing the water content with acetone, to finally exchange the acetone for oil, which involves a long and complex process (7 hours).
    [0013]
    [0014] On the other hand, for oleogels to have application in the food industry, it is necessary to use food grade gelling agents and which in turn are easy to use, so sulfated polysaccharides are proposed as gelling agents in oleogelation. The main source of these polysaccharides are seaweed and their chemical structure will vary depending on the type of algae (Wijesekara, I. et al., Carbohydrate Polymers 2011, 84 (1), 14-21). Sulfated polysaccharides are found mainly in three groups of algae; Red, brown and green. Among the main sulfated polysaccharides are carrageenans, which depending on their degree of sulphation have different gelling characteristics, being the most used in the food industry type k ( k- C), type i (iC) and type A (AC) ), which has 1,2 and 3 sulfate groups, respectively (Campo, VL et al., Carbohydrate Polymers 2009, 77 (2), 167-180). Sulfated polysaccharides are widely used in the food, cosmetic and pharmaceutical industries. To this group of polysaccharides are attributed beneficial effects on health as an antioxidant, anticoagulant, and antiviral activity among others, in addition to being widely used in the food industry for the rheological characteristics that it contributes to various foods.
    [0015]
    [0016] Methods for obtaining oleogels in which the gel is produced from the aqueous phase containing the polysaccharide and the cation, prior to adding the oil, have been described in the prior art. Thus, for example, in the document "Exploitation of K- carrageenan aerogels as template for edible oleogel preparation" (Manzzocco, et al., Food Hydrocolloids 2017, 71, 68-75) oleogels are described which are prepared using as aerogels mold of K- carrageenan in the presence of monovalent ions Hydrogels containing an increasing concentration (0.4, 1.0 and 2.0% w / w) of k- carrageenan are first converted to alcohol gels and subsequently dried using CO2 supercritical to obtain aerogels.The latter are porous and structurally stable materials with high mechanical resistance.The polysaccharide content affects the structure of the airgel, so that by increasing the initial concentration of k-carrageenan a thicker structure is obtained with aggregates of larger polymer, however, the airgel obtained with an intermediate carrageenan concentration is firmer.The aerogels show a good oil absorption capacity. at maximum oil loading capacity (approximately 80%) it is obtained for the airgel with the highest content of K- carrageenan. These aerogels based on the structuring of water-soluble polysaccharides are useful as a material for the absorption and supply of oil.
    [0017]
    [0018] EP0271132A refers to a food dispersion comprising an aqueous phase that forms a gel and is composed of carrageenan, a cation (calcium, sodium or potassium) and a lipid phase based on oils or fats. The Properties depend on the amount and type of carrageenan and cations used. This document describes oil-in-water emulsions in which the phase inversion occurs before the gel is formed. This document specifies that said edible dispersions have a transition temperature below 50 ° C and preferably between 15 and 35 ° C, which limits their use for certain applications that require higher temperatures, given that above temperature would not maintain its gel-like structure.
    [0019]
    [0020] US5082684A discloses a two-phase emulsion comprising an aqueous gel-forming phase based on carrageenan, pectin, agar or gelatin, a calcium or potassium salt and an emulsifier. The lipid phase may contain fats, animal or vegetable oils and preferably use partially hydrogenated fats or oils. The development of these described materials also requires a pH adjustment, through the use of acids.
    [0021]
    [0022] Therefore, it would be desirable to have a procedure in which oleogels with higher transition temperatures are generated, which can be manipulated and maintain stability above 50 ° C and that do not require the use of emulsifiers or additional steps to adjust the pH It would be desirable, therefore, to obtain oleogels with potential in the food, biomedical, cosmetic and pharmaceutical industry obtained by emulsifying polysaccharides in which the gelation process is faster, simpler (decreasing the number of steps required) and does not require carrying it. carried out at high temperatures to prevent the oil from oxidizing and generating by-products harmful to health.
    [0023]
    [0024] DESCRIPTION OF THE INVENTION
    [0025]
    [0026] A first aspect of the invention relates to a method of obtaining an oleogel comprising the following steps:
    [0027] to. dispersing a sulfated polysaccharide in water; Y
    [0028] b. dispersing an oil in the dispersion obtained in step (a) until an emulsion is achieved and subsequently dispersing a cationic salt in said emulsion,
    [0029] characterized in that during stages (a) and (b) the system is maintained at a temperature between 40 ° C and 150 ° C, and preferably at a temperature between 90 ° C and 100 ° C.
    [0030]
    [0031] The process of the invention requires the addition of a cationic salt at the end of the last stage of the process, step (b), that is, once a dispersion is obtained from a sulfated polysaccharide and an oil, which is a liquid fat at room temperature. The fact of adding the cationic salt after obtaining the emulsion of the sulfated polysaccharide and the oil favors the formation of a network capable of trapping the oil, which has the advantage that faster and more efficient gelation is achieved.
    [0032]
    [0033] In addition, sulfated polysaccharides are used as gelling agents in the process of the invention. These polysaccharides are extracted mainly from seaweed and have the advantage of being suitable for use in food. In addition, they are attributed beneficial health effects (eg, antioxidant, anticoagulant, and antiviral activity).
    [0034]
    [0035] The described process allows to obtain oleogels with different rheological characteristics by modifying parameters such as the degree of sulfatation of the polysaccharide, the concentration of polysaccharide and cationic salt and the oil: water ratio. Therefore, it is a simple procedure, which uses compounds of natural origin and that allows to obtain oleogels with a wide range of characteristics that can be adapted to the final application.
    [0036]
    [0037] In another embodiment, the invention relates to the process as defined above, wherein the sulfated polysaccharide comprises between 0.1% and 20% sulfate groups.
    [0038]
    [0039] In another embodiment the invention relates to the process as defined above, where the sulfated polysaccharide is of marine origin, and preferably where the sulfated polysaccharide is extracted from the algae.
    [0040] In another embodiment the invention relates to the process as defined above, wherein the sulfated polysaccharide is selected from carrageenan, alginate, agar, fucoidane, ulvane and mixtures thereof.
    [0041]
    [0042] In another embodiment, the invention relates to the process as defined above, wherein the sulfated polysaccharide is carrageenan, preferably where the carrageenan is selected from a type k ( k- C), type i (iC) and type A ( AC), and more preferably where the carrageenan is type k ( k- C) carrageenan.
    [0043]
    [0044] In another embodiment the invention relates to the process as defined above, where the oil is an edible oil, and preferably where the edible oil is selected from olive oil, sunflower oil, soybean oil and canola oil.
    [0045]
    [0046] In another embodiment, the invention relates to the process as defined above, wherein the cationic salt is selected from a salt with monovalent cations or a salt with divalent cations.
    [0047]
    [0048] In another embodiment the invention relates to the process as defined above, wherein the cationic salt is selected from salts with monovalent cations of Na +, Li +, K +, Rb + and Cs + or between salts with divalent cations of Ca2 +, Sr2 + and Cu2 + . Examples of cationic salts include, among others, potassium chloride (KCl), sodium chloride (NaCl), calcium chloride (CaCl2), or potassium sorbate (C6H7KO2), and preferably potassium chloride (KCl).
    [0049]
    [0050] In another embodiment the invention relates to the process as defined above, wherein the cationic salt is selected from potassium chloride (KCl), sodium chloride (NaCl), calcium chloride (CaCl2), or potassium sorbate (C6H7KO2), and preferably where the cationic salt is potassium chloride (KCl).
    [0051]
    [0052] In another embodiment, the invention relates to the process as defined above, where the oil / water ratio is between 0.001 and 5, and preferably where the oil / water ratio is between 0.01 and 1.25 .
    [0053]
    [0054] In another embodiment, the invention relates to the process as defined above, where the sulfated polysaccharide is used in a proportion between the 0.01% and 5% by weight in relation to the total volume, and preferably in a proportion between 0.5% and 2% by weight in relation to the total volume.
    [0055]
    [0056] In another embodiment, the invention relates to the process as defined above, where the cationic salt is used in a proportion between 0.001% and 5% by weight in relation to the total volume, and preferably in a proportion between 0 , 01% and 1.25% by weight in relation to the total volume.
    [0057]
    [0058] In another embodiment the invention relates to the method of obtaining an oleogel comprising in the following steps:
    [0059] to. dispersing carrageenan, preferably type k ( k- C), type i (iC) and type A (AC) carrageenan, and more preferably type k ( k- C) carrageenan, in water; and b. dispersing an edible oil, and preferably where the edible oil is selected from olive oil, sunflower oil, soybean oil and canola oil, in the dispersion obtained in step (a) until an emulsion is achieved, and subsequently dispersing a salt with monovalent cations or a salt with divalent cations, preferably where the cationic salt is selected from salts with monovalent cations of Na +, Li +, K +, Rb + and Cs + or between salts with divalent cations of Ca2 +, Sr2 + and Cu2, and more preferably where the cationic salt is KCl, in said emulsion, characterized in that during stages (a) and (b) the system is maintained at a temperature between 40 ° C and 150 ° C, and preferably at a temperature between 90 ° C and 100 ° C.
    [0060]
    [0061] In another embodiment the invention relates to the method of obtaining an oleogel comprising the following steps:
    [0062] to. dispersing carrageenan, preferably type k ( k- C), type i (iC) and type A (AC) carrageenan, and more preferably type k ( k- C) carrageenan, in water; and b. dispersing an edible oil, and preferably where the edible oil is selected from olive oil, sunflower oil, soybean oil and canola oil, in the dispersion obtained in step (a) until an emulsion is achieved, and subsequently dispersing a salt with monovalent cations or a salt with divalent cations, preferably where the cationic salt is selected from salts with monovalent cations of Na +, Li +, K +, Rb + and Cs + or between salts with divalent cations of Ca2 +, Sr2 + and Cu2, and more preferably where the cationic salt is KCl, in said emulsion, characterized in that during stages (a) and (b) the system is maintained at a temperature between 40 ° C and 150 ° C, and preferably at a temperature between 90 ° C and 100 ° C,
    [0063] where the oil / water ratio is between 0.001 and 5, and preferably where the oil / water ratio is between 0.01 and 1.25;
    [0064] the sulfated polysaccharide is used in a proportion between 0.01% and 5% by weight in relation to the total volume, and preferably in a proportion between 0.5% and 2% by weight in relation to the total volume; Y
    [0065] The cationic salt is used in a proportion between 0.001% and 5% by weight in relation to the total volume, and preferably in a proportion between 0.01% and 1.25% by weight in relation to the total volume.
    [0066]
    [0067] In another embodiment the invention relates to the method of obtaining an oleogel consisting of the following steps:
    [0068] to. dispersing a sulfated polysaccharide, preferably carrageenan, more preferably type k ( k- C), type i (iC) and type A (AC) carrageenan, and even more preferably type k ( k- C) carrageenan, in water; Y
    [0069] b. dispersing an oil, preferably edible oil, and more preferably where the edible oil is selected from olive oil, sunflower oil, soybean oil and canola oil, in the dispersion obtained in step (a) until an emulsion is achieved, and subsequently dispersing a cationic salt, preferably a salt with monovalent cations or a salt with divalent cations, more preferably where the cationic salt is selected from salts with monovalent cations of Na +, Li +, K +, Rb + and Cs + or between salts with divalent cations of Ca2 + , Sr2 + and Cu2, and even more preferably where the cationic salt is KCl, in said emulsion,
    [0070] characterized in that during stages (a) and (b) the system is maintained at a temperature between 40 ° C and 150 ° C, and preferably at a temperature between 90 ° C and 100 ° C.
    [0071]
    [0072] In another embodiment the invention relates to the method of obtaining an oleogel consisting of the following steps:
    [0073] to. dispersing a sulfated polysaccharide, preferably carrageenan, more preferably type k ( k- C), type i (iC) and type A (AC) carrageenan, and even more preferably type k ( k- C) carrageenan, in water; Y
    [0074] b. dispersing an oil, preferably edible oil, and more preferably where the edible oil is selected from olive oil, sunflower oil, soybean oil and canola oil, in the dispersion obtained in step (a) until an emulsion is achieved, and subsequently dispersing a cationic salt, preferably a salt with monovalent cations or a salt with divalent cations, more preferably where the cationic salt is selected from salts with monovalent cations of Na +, Li +, K +, Rb + and Cs + or between salts with divalent cations of Ca2 + , Sr2 + and Cu2, and even more preferably where the cationic salt is KCl, in said emulsion,
    [0075] characterized in that during stages (a) and (b) the system is maintained at a temperature between 40 ° C and 150 ° C, and preferably at a temperature between 90 ° C and 100 ° C,
    [0076] where the oil / water ratio is between 0.001 and 5, and preferably where the oil / water ratio is between 0.01 and 1.25;
    [0077] the sulfated polysaccharide is used in a proportion between 0.01% and 5% by weight in relation to the total volume, and preferably in a proportion between 0.5% and 2% by weight in relation to the total volume; Y
    [0078] The cationic salt is used in a proportion between 0.001% and 5% by weight in relation to the total volume, and preferably in a proportion between 0.01% and 1.25% by weight in relation to the total volume.
    [0079]
    [0080] Another aspect of the present invention relates to an oleogel obtained by the procedure defined above.
    [0081]
    [0082] Another aspect of the present invention relates to the use of the oil defined above as an additive in food, biomedicine, cosmetics or pharmacy
    [0083]
    [0084] Another aspect of the invention relates to the use of the oil defined above as a substitute for solid fats in food.
    [0085] Another aspect of the present invention relates to a composition comprising the oleogel defined above.
    [0086]
    [0087] Another aspect of the present invention relates to the use of the composition defined above in food, biomedicine, cosmetics or pharmacy, and preferably as a substitute for solid fats in food.
    [0088]
    [0089] Throughout the invention the "sulfated polysaccharide" referred to in the invention refers to a polysaccharide comprising between 0.1% and 20% sulfate groups. Preferably the sulfated polysaccharide of the invention is of marine origin, more preferably it is extracted from the algae, mainly from the red, brown and green algae Preferably the sulfated polysaccharide is selected from carrageenan, alginate, agar, fucoidane, ulvane and mixtures thereof, more preferably the sulfated polysaccharide is carrageenan, even more preferably type k ( k- C), type i (iC) and type A (á-C) carrageenan (which have 1,2 and 3 sulfate groups respectively), and still more preferably type k ( k- C) carrageenan.
    [0090]
    [0091] The "oil" referred to in the invention is a fat characterized in that it is liquid at room temperature, that is, at a temperature between 18 ° C and 26 ° C. Preferably the oil is an edible oil. Examples include among others sunflower oil, olive oil, soybean oil, or canola oil.
    [0092]
    [0093] The "cationic salt" referred to in the invention is a salt with monovalent or divalent cations. Examples of monovalent cations include among others Na +, Li +, K +, Rb + and Cs +; and divalent cations include among others Ca2 +, Sr2 + and Cu2 +. Examples of cationic salts include among others potassium chloride (KCl), sodium chloride (NaCl), calcium chloride (CaCl2) and potassium sorbate (C6H7KO2).
    [0094]
    [0095] Throughout the description and the claims the word "comprises" and its variants are not intended to exclude other technical characteristics, additives, components or steps. For those skilled in the art, other objects, advantages and features of the invention will be derived partly from the description and partly from the practice of the invention. The following examples and figures are provided by way of illustration, and are not intended to be limiting of the present invention.
    [0096] BRIEF DESCRIPTION OF THE FIGURES
    [0097]
    [0098] FIG. 1 Response surface graphs for the strength of the kappa carrageenan oleogels. A) effect of% k -C and oil ratio: water with% KCl as the center point, B)% k -C and% KCl with oil ratio: water as the center point C)% KCl and oil: water ratio with% k - C as the central point;
    [0099] FIG. 2 Response surface graphs for the strength of the lambda carrageenan oleogels. A) effect of% AC and oil ratio: water with% KCl as the center point, B)% AC and% KCl with oil ratio: water as the center point C)% KCl and oil ratio: water with% AC as the center point;
    [0100] FIG. 3 Response surface graphs for the strength of the oleogeles of carotagenato iota. A) effect of% iC and oil ratio: water with% KCl as center point, B)% iC and% KCl with oil ratio: water as center point C)% KCl and oil ratio: water with% iC as center point.
    [0101]
    [0102] FIG.4 temperature ramps for a cooling cycle (* A) and heating (A o) for carrageenan oleogels A) k -C, B) and C AC) i -C.
    [0103]
    [0104] EXAMPLES
    [0105]
    [0106] The invention will now be illustrated by tests carried out by the inventors, which demonstrates the effectiveness of the product of the invention.
    [0107]
    [0108] Oil Preparation
    [0109]
    [0110] Oleogelation is carried out by performing an oil-in-water emulsion, which is stabilized using a sulfated polysaccharide as a gelling agent. First, the dispersion of the polysaccharide in water is carried out, for which it is necessary that the water be at a temperature between 90-100 ° C. Subsequently, and maintaining the temperature of the solution, the oil is added and dispersed until the emulsion is achieved. This step can be done with any homogenization equipment. Next, a cationic salt is added, which will favor the formation of a net capable of trapping the oil and will help faster gelation. Polysaccharide and salt concentrations, as well as the oil: water ratio are established according to the design of experiments, having a maximum and minimum limit for each variable
    [0111]
    [0112] Experiment Analysis
    [0113]
    [0114] A composite central design was performed to observe the effect of the variables on gel strength, the data was analyzed by means of an analysis of variance (ANOVA analysis) and an optimization of the process was performed using a surface analysis of answer (see table 1).
    [0115]
    [0116] Table 1. Maximum and minimum levels of the experimental factors.
    [0117]
    [0118]
    [0119]
    [0120]
    [0121] Texture analysis
    [0122]
    [0123] The strength of the oleogels was obtained by means of a penetration test in a "Texture Analyzer TA Plus" texturometer. The oleogels were prepared in cylindrical containers 30 mm in diameter and 40 mm in height. The test consisted of a penetration cycle of one 11 mm diameter cylindrical probe In each cycle the sample was penetrated at a speed of 1 mm / s, a pre-test speed of 5 mm / s and a post-test speed of 10 mm / s The activation force it was 5 g and the penetration distance was 5 mm.
    [0124]
    [0125] Results
    [0126]
    [0127] The results obtained for oleogels based on carrageenans with KCl as cationic salt are shown below.
    [0128]
    [0129] Optimization of the strength of the oleogeles
    [0130] The optimization of the strength of the oleogels obtained from the three types of carrageenans (kC, AC and iC) was performed and, as can be seen in Figure 1, 2 and 3 respectively, the gel strength is greater for the carrageenan type C k compared to AC type carrageenans and i -C, which have no great difference between them, since both produce weak gels. This is because the type k carrageenan has fewer sulfate groups, which makes stronger oleogels obtained.
    [0131]
    [0132] In Figure 1, it can be seen that the three experimental factors considered have a significant effect on the response variable (i.e. gel strength) of the oleogels of k- C. In general it can be seen that always an increase in the oil content will generate a weaker oil. On the contrary, an increase in salt and K- carrageenan content will result in stronger oleogels.
    [0133]
    [0134] For oleogels obtained from A-C (Figure 2) it is observed that it is necessary to use a high concentration of carrageenan to obtain stronger gels. Regarding the oil content and the concentration of KCl, it is observed that intermediate values favor a better structure, which generates stronger oleogels.
    [0135]
    [0136] In the case of iC oleogels, the factor that had the most effect on the strength of the developed oleogels was the concentration of carrageenan, while the interactions of carrageenan concentration with the oil: water ratio or the concentration of KCl did not show great effect on the strength of the oil. Regarding the interaction of salt content and oil: water ratio, it can be seen that it is necessary to increase the oil content to obtain a stronger gel.
    [0137]
    [0138] Once the results of the composite central design were obtained, the optimization of the oleogels of the three different carrageenans was performed, generating the optimal conditions to obtain the maximum gel strength for each type of carrageenan (see table 2). It should be noted that depending on the type of carrageenan selected, it will be possible to obtain stronger oleogels with firm texture or, on the contrary, weaker oleogels with paste or spreadable texture.
    [0139]
    [0140] Table 2. Optimum conditions for obtaining oleogels with maximum gel strength from different carrageenans.
    [0141]
    [0142]
    [0143]
    [0144] Rheological Properties Analysis
    [0145]
    [0146] In order to study the rheological behavior of the olegels produced from the optimal conditions mentioned above (see table 2) and determine the effect of the different carrageenans on the melting and gelation point in the oleogels, ramps were carried out. heating and cooling temperature and the values of the elastic modulus (G ') and the viscous modulus (G' ') were recorded.
    [0147]
    [0148] Figure 4 shows the results obtained. As can be seen, at the initial temperature of 95 ° C the mixtures of the three types of carrageenans have a typical fluid behavior (G '<G "). As these mixtures are subjected to a cooling ramp, structural changes occur that they give rise to gelation In the case of k- C it can be observed that the gelation temperature (G '= G ") is around 61 ° C, the oleogel having a higher gelation temperature. It is followed by AC, with a gelation temperature of 53 ° C and finally, the i- C with a gelation temperature of 50 ° C. On the other hand, when oil angels get hot, a fusion process occurs. In this case, the same behavior is observed as for gelation, with higher melting temperatures showing k- C, followed by AC and, finally, i- C (with melting temperatures of 76 ° C, 72 ° C and 54 ° C, respectively).
    [0149]
    [0150] It can also be observed that for the type k carrageenan, the value of G 'at 20 ° C is higher than for oleogels obtained from AC and i -C, which is related to a greater gel strength. These results coincide with the force values obtained in the texture analysis.
    [0151]
    [0152] These results demonstrate that it is possible to adapt the properties of the oleogels obtained based on their final application and the required characteristics (whether the gel strength, the oil content, etc.). The three variables considered in this Study have shown to present a significant effect on gel strength.
    [0153]
    [0154] In the particular case of carrageenans, it is possible to generate both strong oleogels, with rheological properties, viscoelasticity and firmness as those granted by a solid fat, but without a high amount of saturated fats, such as weaker oleogels with an adequate consistency to generate, for example, spreadable food products.
    权利要求:
    Claims (19)
    [1]
    1. Procedure for obtaining an oleogel comprising the following stages: a. dispersing a sulfated polysaccharide in water; Y
    b. dispersing an oil, in the dispersion obtained in step (a) until an emulsion is achieved and subsequently dispersing a cationic salt in said emulsion,
    characterized in that during stages (a) and (b) the system is maintained at a temperature between 40 ° C and 150 ° C.
    [2]
    2. The method according to claim 1, wherein the sulfated polysaccharide comprises between 0.1% and 20% sulfate groups.
    [3]
    3. Method according to claim 2, wherein the sulfated polysaccharide is of marine origin.
    [4]
    4. The method according to claim 3, wherein the sulfated polysaccharide is extracted from the algae.
    [5]
    5. The method according to any of claims 1 to 4, wherein the sulfated polysaccharide is selected from carrageenan, alginate, agar, fucoidane, ulvane and mixtures thereof.
    [6]
    6. The method according to claim 5, wherein the sulfated polysaccharide is carrageenan.
    [7]
    7. A method according to claim 6, wherein the carrageenan is selected from a type k ( k- C), type i (iC) and type A (AC) carrageenan.
    [8]
    8. The method according to claim 7, wherein the carrageenan is type k ( k- C) carrageenan.
    [9]
    9. Method according to any of claims 1 to 8, wherein the oil is an edible oil.
    [10]
    10. Method according to claim 9, wherein the edible oil is selected from olive oil, sunflower oil, soybean oil and canola oil.
    [11]
    11. A method according to any one of claims 1 to 10, wherein the cationic salt is selected from a salt with monovalent cations or a salt with divalent cations.
    [12]
    12. Method according to claim 11, wherein the cationic salt is selected from salts with monovalent cations of Na +, Li +, K +, Rb + and Cs + or from salts with divalent cations of Ca2 +, Sr2 + and Cu2 +.
    [13]
    13. Method according to claim 12, wherein the cationic salt is KCl.
    [14]
    14. Method according to any of claims 1 to 13, wherein the oil / water ratio is between 0.001 and 5.
    [15]
    15. Method according to any of claims 1 to 14, wherein the sulfated polysaccharide is used in a proportion between 0.01% and 5% by weight in relation to the total volume.
    [16]
    16. Method according to any of claims 1 to 15, wherein the cationic salt is used in a proportion between 0.001% and 5% by weight in relation to the total volume.
    [17]
    17. Oleogel obtained by the process according to any of claims 1 to 16.
    [18]
    18. Use of the oleogel according to claim 17, as an additive in food, biomedicine, cosmetics or pharmacy.
    [19]
    19. Use of the oleogel according to claim 17, as a substitute for solid fats in food.
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    同族专利:
    公开号 | 公开日
    WO2021019117A1|2021-02-04|
    ES2738923A8|2020-02-13|
    WO2020021152A1|2020-01-30|
    ES2738923B2|2020-10-09|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    EP0271132A2|1986-11-24|1988-06-15|Unilever N.V.|Edible dispersion|
    US5082684A|1990-02-05|1992-01-21|Pfizer Inc.|Low-calorie fat substitute|
    BR102020002731A2|2020-02-08|2021-08-17|Universidade Estadual De Campinas - Unicamp|POLYMER BASED OILS AND USE|
    法律状态:
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201830776A|ES2738923B2|2018-07-27|2018-07-27|PROCEDURE FOR OBTAINING OLEOGELS|ES201830776A| ES2738923B2|2018-07-27|2018-07-27|PROCEDURE FOR OBTAINING OLEOGELS|
    PCT/ES2019/070530| WO2020021152A1|2018-07-27|2019-07-26|Method for obtaining oleogels|
    PCT/ES2020/070486| WO2021019117A1|2018-07-27|2020-07-27|Method for obtaining oleogels|
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