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Issue 4, 2014
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Edible applications of shellac oleogels: spreads, chocolate paste and cakes

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Abstract

We demonstrate three potential edible applications of shellac oleogels as (i) a continuous oil phase for preparation of emulsifier-free, structured w/o emulsions (spreads), (ii) a replacer for oil-binders in chocolate paste formulations and (iii) a shortening alternative for cake preparation. Water-in-oil emulsions with up to 60 wt% water were prepared without the need for an emulsifier by simply using shellac oleogels as the continuous oil phase. The water droplets in these emulsions (size < 40 μm) were stabilized via interfacial and bulk crystallization of shellac. Chocolate paste prepared by complete replacement of an oil-binder and a partial replacement of palm oil (∼27%) with a shellac oleogel, showed no sign of ‘oiling-out’ when stored at elevated temperature (30 °C) for several weeks. Further, cakes prepared using oleogel-based w/o emulsions (20 wt% water) as a shortening alternative showed comparable functionalities (texture and sensory attributes) to the standard cake.

Graphical abstract: Edible applications of shellac oleogels: spreads, chocolate paste and cakes

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Supplementary files

Article information


Submitted
15 Jan 2014
Accepted
01 Mar 2014
First published
03 Mar 2014

This article is Open Access

Food Funct., 2014,5, 645-652
Article type
Paper
Author version available

Edible applications of shellac oleogels: spreads, chocolate paste and cakes

A. R. Patel, P. S. Rajarethinem, A. Grędowska, O. Turhan, A. Lesaffer, W. H. De Vos, D. Van de Walle and K. Dewettinck, Food Funct., 2014, 5, 645
DOI: 10.1039/C4FO00034J

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