Valentina
Conty
*,
Sophia
Theierl
and
Eckhard
Flöter
Department of Food Processing, Technical University Berlin, Seestraße 13, Berlin 13353, Germany. E-mail: v.conty@tu-berlin.de
First published on 21st June 2021
Structured fat phases are the basis of many consumer relevant properties of fat-containing foods. To realise a nutritional improvement – less saturated, more unsaturated fatty acids – edible oleogels could be remedy. The feasibility of traditional fat phases structured by oleogel in culinary products has been evaluated in this study. In this contribution the oleogel application in bouillon cubes as model system for culinary products is discussed. Three different gelators (sunflower wax (SFW), a mixture of β-Sitosterol and γ-Oryzanol (SO) and ethylcellulose (EC)), at two concentration levels (5% and 10% (w/w)) each, were evaluated with respect to their physical properties, in the food matrix and application. The application of pure and structured canola oil (CO) was benchmarked against the reference, palm fat (PO). The assessment of the prototypes covered attempts to correlate the physicochemical analyses and sensory data. Organoleptic and analytical studies covered storage stability (up to 6 months) monitoring texture, color and fat oxidation. The results indicate that the substitution of palm fat by oleogel is essentially possible. The characteristics of the bouillon cubes are tuneable by gelator choice and inclusion level. Most importantly, the data show that the anticipated risk of intolerable effects of oxidation during shelf life is limited if antioxidants are used.
The use of oleogels, lipid phases structured by other means than saturated triglycerides, is beneficial for almost all sectors of the food industry, where considerable amounts of hardstock fats are applied. This is clearly demonstrated by the large number of research projects on potential product applications aiming at completely or partially replacing the high SaFA fats currently used. These include baked goods,5 dairy products,6–8 spreads9 and confectionery10 as well as meat products.11–13 It is noticeable that no publications exist so far in the field of culinary products, although the fat content in these products is typically around 20%.
Bouillon cubes became popular worldwide after the First World War to compensate the lack of micronutrients.14 Over the past decades, the image among consumers in the industrialised world has changed considerably as a result of the general improvement in living conditions.14 Whereas they play a central role in West and Central Africa, where bouillon cubes are consumed 5–7 days a week in 80–99% of all households.15–20 For this reason, a large number of studies have already investigated the function of bouillon cubes as a carrier for micronutrient fortification, as bouillon cubes are a promising carrier due to their simple production process and composition.16,19–21 This usually involves mixing all the dry ingredients (salt, possibly glutamate, sugar and herbs) with molten high melting fats (refined, mostly hydrogenated, vegetable oils or animal fats). The hot mixture is shaped, wrapped and packaged after cooling processes that yield the desired consistency.21 The solid fats function primarily as a binder immobilizing the dry ingredients in the matrix. The type of fat impacts the sensory properties of the bouillon cube, but also physico-chemical properties like melting behaviour, macroscopic hardness and their resistance to oxidation.14 Earlier studies evaluated different commercial bouillon cubes. It was reported that the composition of the fat phases differed significantly. The sensitivity to oxidation corresponded expectedly with the fatty acid compositions.22,23 Consequently, the substitution of the currently widely applied fats, being either fully or partially hydrogenated, is a meaningful goal. In addition to the traditional delivery of micronutrients this would yield bouillon cubes with nutritionally improved fatty acid profiles. In this contribution, we report to our knowledge the first time on an attempt to substitute hardstock fats in bouillon cubes with non-triglyceride structured oils. For this purpose, the application of three oleo-gelators with different gelling mechanisms were investigated. Sunflower wax (SFW) is known to form a colloidal crystalline network due to high melting wax esters with agglomerate-sizes up to 40 μm.24,25 The mixture of β-Sitosterol and γ-Oryzanol (SO) assemble into a self-organised fibrillar network which immobilizes the oil.26,27 Thirdly, ethylcellulose (EC) forms a polymer network that entraps the liquid oil.28 In the field of oleogelation many scientific contributions unfortunately omit evaluations on shelf-life stability.29 In the case of bouillon cubes, the fat phase is of particular importance with respect to shelf-life stability since stability against oxidation and oil-leakage are key quality parameters. This is particularly so due to long and rather uncontrolled storage life. To this end lab-scale prototype products were evaluated against reference products over a period of six months.
Ingredients % (w/w) | Reference (PO-Ref) | Var 1 (CO-Ref) | Var 2 (SFW_05) | Var 3 (SFW_10) | Var 4 (SO_05) | Var 5 (SO_10) | Var 6 (EC_05) | Var 7 (EC_10) |
---|---|---|---|---|---|---|---|---|
PO | 20 | — | — | — | — | — | — | — |
CO | — | 20 | 19 | 18 | 19 | 18 | 19 | 18 |
SFW | — | — | 1 | 2 | — | — | — | — |
SO | — | — | — | — | 1 | 2 | — | — |
EC | — | — | — | — | — | — | 1 | 2 |
For the oleogel-products, the CO was heated up to 95 °C for SFW- and SO-based cubes. When applying EC again a temperature of 160 °C was necessary to dissolve above the glass transition temperature. The lipid phases for cubes based on either straight PO or CO were kept at a temperature of 50 °C. All samples were stirred with a magnetic stirrer at 200 rpm until the structuring system was completely dissolved. In the next step sodium chloride, glutamate, caramelized sugar and herbs were added under continuous stirring and at the respective constant temperatures (90 or 50 °C) to counteract charring of the herbs. After 5 min, the resulting mass was poured into the mould (Clip & Close 2.0 ice cube box, EMSA GmbH, Emsdetten, Germany) to form cubes of 10 ± 0.1 g. To avoid any changes of the bouillon cube, on later handling, samples for firmness measurements were prepared directly produced by pouring the hot solution into preheated (90 or 50 °C) Petri dishes. After cooling to 20 °C all samples were stored airtight at 20 ± 1.5 °C for up to 6 months.
Table 2 shows that two triangle tests (T1 and T2) according to DIN EN ISO 4120 were carried out with a panel of 7 untrained persons each and evaluated to identify significant differences between the different broths.31 The ranking tests (R1-R5) reveals statements on consumers’ acceptance. A test panel consisting of 13 persons tested oleogel-based bouillon cubes and commercially PO-based bouillon cubes (Ref_1 and Ref_2) and their broths according to the procedure above. The broths were rated from best (1) to worst (4) in the categories of: appearance and color (R1), smell (R2), taste (R3) and overall impression (R4). On top of that the bouillon cubes were evaluated in the overall impression (R5). The ranking tests were evaluated according to E DIN ISO 8587 with the Friedman test.32
Test type | Sample type | Fat phase | Criterion | Test persons |
---|---|---|---|---|
T1 | Broth | CO and SFW_10 | CO versus SFW | 7 |
T2 | Broth | SO_10 and SFW_10 | SO versus SFW | 7 |
R1 | Broth | SFW_10, Ref_1, Ref_2 | Appearance and color | 13 |
R2 | Broth | SFW_10, Ref_1, Ref_2 | Smell | 13 |
R3 | Broth | SFW_10, Ref_1, Ref_2 | Taste | 13 |
R4 | Broth | SFW_10, Ref_1, Ref_2 | Overall impression | 13 |
R5 | Bouillon cube | SFW_10, Ref_1, Ref_2 | Overall impression | 13 |
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Fig. 1 Samples of the bouillon cube formulations. Upper line: PO-Ref and CO-Ref. Bottom lines: Oleogel-based bouillon cube of SO, SFW and EC on two concentration levels 5% and 10% (w/w). |
In contrast, all the samples studied that are based on oleogels resulted irrespective of gelator or concentration level in self-supporting, form stable bouillon cubes with similar appearance to the PO-based reference. However, significant differences between the various oleogel-formulations were detected. SO-based bouillon cubes appear darkest, have a most intense color and create the impression of a moist surface. Nevertheless, no haptic differences, such as more pronounced fatty touch, compared to the other samples was found.
SFW-based bouillon cubes look brighter than SO-based bouillon cubes and appear ‘smoother’ than EC-based bouillon cubes. Nevertheless, EC-bouillon cubes have the most whitish appearance, combined with a slightly brownish tone. Additional difference to the other cubes is the optically rough appearance of the surface which seems to indicate an inhomogeneous surface structure. This effect could possibly be related to an observation made in storage time studies of the EC-based oleogels. Similarly, to the syneresis known in protein gels, the EC-based oleogels were observed to mildly contract over time. In the first place it seems fair to assume, that this phenomenon also occurs for the EC-oleogel in the context of the bouillon cube. It is however unlikely, that the complete gel phase contracts but rather that a network contraction results in oil exudation. Following this line of though one would rather expect that the oil exudated would be moving more freely and generate an oily and darker surface, contradicting the observations made in Fig. 1. Another interpretation is based on gas consumption due to oxidation. Due to the nature of the EC phase during fabrication of the bouillon cubes, the difficulty of dispersion, possibly results in more cavities. Once the gas phase is consumed due to dissolution or oxidation these voids have to be filled with oil which is sucked to the interior of the bouillon cube. Even though this observation marks an interesting starting point to look deeper into, it is considered out of scope here and will not be discussed any further. Next to this most striking observation it is noteworthy that the variation of the concentration of the gelators did practically not change the appearance of the respective bouillon cubes.
Already previous studies have described interactions between particles and gelator. Stortz et al. demonstrated interactions between EC and different kinds of particles like sucrose and starch. The authors related those secondary effects responsible for excess hardness.28 These authors also disclosed that after fat extraction EC and sucrose are capable of forming an aerogel. The micrographs shown in Fig. 2(A–E) illustrate the interaction of gelators and sucrose particles. Micrograph F shows an EC gel with 13% (w/w) sucrose dispersed. In this case significant changes of structure and microscopic properties were observed. For the SO structuring system, the interactions are illustrated in the series A to E. In this case the dispersion of sucrose in the gel is also exposed to higher water activity. This is known to induce the appearance of sitosterol hydrates which are in contrast to the microfibrillar structures detectable by optical microscopy.34 The images show a crystal (length 0.280 cm) located in SO-oleogel (10% (w/w)). The series documents temperature decreasing from 90 °C to 5 °C with a rate of 5 °C min−1. From B to E the dendritic growth of sitosterol monohydrate crystals originating from the sugar crystals surface is well documented in Fig. 2. This is another clear indication that heterogeneous nucleation could play an important role in oleogel-based bouillon cubes. It has to be notes here that the superficial discussion on particle–gelator-interactions is by no means intended to be comprehensive or properly describes the subsystems present. It is rather meant to illustrate that these interactions are not to be neglected but possibly warrant more detailed studies on the effects of surfaces, the presence of minor components and water activity in the product context. Anyhow, the observations mentioned illustrate that matrix effects on oleogel performance should not a priori be neglected in specific product contexts.
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Fig. 2 (A–E) Light micrographs of a sugar crystal in a SO-oleogel melt (CO and SO 10% (w/w)). Temperature decreases from 90 to 50 °C with a rate of 5 K min−1. Formation of the visible oleogel-structure including the gelator-crystal-interactions. (F) Sample of 10% (w/w)-EC-oleogel with 13% (w/w) sucrose.33 |
Regarding Fig. 3A, brightness values (L*-value) of bouillon cubes, reveals that except for the cube based on the 5% SO gel the values are within a narrow range defined by the CO (lower bound) and the PO-based sample (upper bound). The 5% SO-based sample shows an exceptional low brightness. In general L*-values of bouillon cubes increase with increased amount of gelator of EC and SFW (0%, 5% and 10% (w/w)). However, SO-based bouillon cubes do not scale with concentration. For the pure fat phases investigated (Fig. 3D) the L*-values for gels concentrate around the average value of PO and CO. The difference between the two reference systems is much bigger than found for the bouillon cubes.
It goes without saying that the mixture of herbs present in the cubes is strongly affecting the a*- and b*-values (Fig. 3B and C). The a*-values (greenish) are between minus 5 and minus 15 for all bouillon cube variants (Fig. 3B). Here the CO-based cubes have the highest values. PO-based cubes are least green. From the cubes based on oleogels those with EC are similar to PO, those based on SFW have values comparable to those of CO-based cubes. SO-based bouillon cubes display an intermediate green value. The b*-values of the bouillon cubes indicate PO-based samples most yellowish. EC-based samples are close to the PO-sample. SFW-based cubes show yellowness indices in the intermediate range. Lowest values are found for CO-based cubes and those with SO oleogel. The assessment of the fat phases is obviously not influenced by the herbs and possible interaction between herbs and fat. The a*-values are in general very low. PO and SO-based oleogels were found to be most greenish thought. Also, the b*-values of the fat phases are relatively small and the differences between the fat phases appear to be marginal.
Comparing the results of the colorimetric measurements with impression as displayed on Fig. 1 it is striking that the variation of the values gathered is so small. Building on the hypothesis that the presence of crystals causes more reflection and hence increased whiteness can neither be found back in the visual impression (Fig. 1) nor in the experimental values (Fig. 3). Along this line of thought, one would expect a more powerful color impression of the EC- and SO-based bouillon cubes. This is so because these gelators typically form transparent gels.35
In general, the L*a*b*-values of the oleogel-based formulations correspond very well to the PO-Ref. This confirms the impression from Fig. 1 that not only the appearance but especially the color of the oleogel-based products is most likely acceptable for consumers.
Fig. 4 shows the RHC of bouillon cubes and absolute firmness (Fmax) values of the respective oleogels. Data originating from oleogels are illustrated in grey pillars (right-y-axis), RHC-values of bouillon cubes in black pillars (left-y-axis). With the possibility of relating properties of the bouillon cube variants to properties of the oleogels. The gelators are plotted from left to right namely SFW, SO and EC at respective concentrations.
The Fmax-values of the oleogels (grey pillars) increases significantly with increasing gelator concentration. This is most pronounced for SO. Obviously the amount of gelators available to build a three-dimensional structure is a function of both the dosage and the solubility of the gelator in the continuous phase. The relation between gelator concentration and hardness is of interest because it allows to control final product hardness deliberately by dosage. This is discussed in more detail in another contribution of ours.36 Focussing back on the properties of the bouillon cubes it is worthwhile to compare the hardness of the cubes with the PO-Ref. The difference in hardness from PO-Ref is expressed as RHC. These values determined are plotted as black pillars.
Substituting straight CO for PO in the bouillon cubes resulted in significant softer products (minus 47%). For other studies, concerned with a different product microstructure, this type of substitution of the reference fat by pure CO was reported to lead to harder products.13,37,38 These application cannot be compared to the work here because the increased firmness is a result of better dispersed oil droplets, hence a dispersed lipid phase, in these food matrices. Unlike in these systems, the fat phase in bouillon cubes fulfills the function of integrating seasonings, more generally particles. Although, the bouillon cubes are composed of crystalline materials, the fat phase plays a major role in the physical properties of the product. Both datasets shown in Fig. 4 show at least qualitatively a surprising consistency. At 5% (w/w) gelator dosage all cubes are softer than the reference. However, the softer gels result also in bouillon cubes with larger deviations from the reference. This trend is also found back when comparing gels based on 10% gelator dosage and the respective bouillon cubes. Harder gels result in harder bouillon cubes.
The use of 5% (w/w) gelator resulted in softer products compared to PO-Ref, approximately minus 50%. Even the hardest oleogel at 5% dosage, in this case SFW, showed only insignificant differences in firmness to the CO-Ref. At these levels of gel strength, it thus appears that the hardness of the bouillon cube is predominantly determined by the dispersed solid components. In the consideration of the cube as composite material it is important to take the density of the different components into account. This renders the volume fraction of the fat phase in excess of 30%. The situation changes when harder gels, with 10% of gelator dosage in the fat phase, are used in bouillon cubes. Surprisingly, the application of a 10% EC-based oleogel results in bouillon cubes which are even softer than those based on the softer 5% EC-based oleogel. This counterintuitive observation is possibly a result of the above-mentioned contraction of the EC-based oleogels. At the 5% EC dosage the EC containing lipid phase is possibly still rather a viscous liquid than a gel. In contrast the 10% dosage is certainly resulting in a gel.36 Consequently, could the contraction of the oleogel at 10% dosage result in a detachment of gel and dry matter due to lack of mobility of the dry matter. Even though this interpretation is rather speculative, it warrants further investigations. This observation is possibly a first indication of a feature of EC-oleogel applications that should not be neglected. For the two other gelators, SFW and SO, harder gels result in bouillon cube with significantly increased hardness. In relation to the PO-Ref, the hardness increase found is 40% for 10% (w/w) SFW-based and 260% for 10% (w/w) SO-based. The performance of the EC-based oleogels in bouillon cubes, minus 70% in hardness compared to the PO-Ref, is unexpected. This is so because known from previous work and described in the section gelator particle interaction, strong EC interactions with particles exist.
As pointed out above it is necessary to consider the solubility of the gelators in oil. Depending on the method to assess the critical composition (CGC) to form a gel the values reported are not consistent. That is due to factors such as storage temperature and time, process to initiate gelation and definition of the gel state that influence the values reported. In a recent publication the CGC was determined by extrapolation gel hardness-concentration curves to zero hardness values.36 This resulted in values of 3.8%, 4.6% and 9.7% (w/w) for SFW, SO and EC, respectively. In these experiments the oil used was also CO and the storage temperature was 22 °C. Taking these CGC values into account it is not surprising that the hardness values reported for the gels in Fig. 4 are relatively small. This indicates that the bulk gel contribution is limited. Hence a hardness contribution from gelator–particle interactions seems very likely (Fig. 2). The particles of the mixture of solids, mainly composed of sodium chloride crystals with 660 microns as characteristic size, possibly agglomerate to a space filling network, with potentially solid lipid bridges contributing to the structure's hardness. It is well known, that the macroscopic properties of triglyceride based hardstock fats are highly dependent on the microstructure, where a high number of junction zones result generally in harder gels and stepwise crystallization results in excess hardness due to primary bonds.39 This structural hypothesis might appear meaningful for SFW as gelator. However, for SO and EC the nature of the three-dimensional network formed by these gelators, either a polymeric or microfibrillar network, make this interpretation less likely. These considerations indicate that elucidating the mechanism that links the gel properties to the hardness of the bouillon cubes is beyond the scope of this contribution. The hardness data on gels and bouillon cubes show nonetheless that with the gels studied gelator dosages can be found that allow to match the structural properties of the reference product.
Code | F-value | D-value | Critical valueα=0,05 | Significant difference |
---|---|---|---|---|
T1 | — | 4 | 5 | NO |
T2 | — | 4 | 5 | NO |
R1 | 9.5 | — | 6 | YES |
R2 | 4.167 | — | 6 | NO |
R3 | 0.875 | — | 6 | NO |
R4 | 5.542 | — | 6 | NO |
R5 | 1.654 | — | 6 | NO |
Since the different prototypes (CO-, SO- and SFW-based) were indistinguishable, only SFW-bouillon cubes were taken forward as oleogel-bouillon cube in a ranking test. The Fcrit value for a probability of error of α = 0.05 of a panel of 13 is 6 (Table 3). For the ranking tests between the conventionally available (Ref_1 and Ref_2) and the oleogel-based one (SFW 10% (w/w)) and their broths only one significant preference was found. The preference found relates to the color of the bouillon cubes. This differences in color measurements was already detected in the L*a*b*-values. In the sensory test the oleogel-bouillon cubes performed with respect to color significantly better than the conventional ones. Overall, the sensory tests reveal that the bouillon cubes based on oleogels and the respective broths show no negative deviation from the reference.
Storage time [month] | Analysis | Var 1 | Var 2 | Var 3 | Var 4 | Var 5 | Var 6 | Var 7 |
---|---|---|---|---|---|---|---|---|
CO | SFW_5 | SFW_10 | SO_5 | SO_10 | EC_5 | EC_10 | ||
0 | L*-Value | 45.25 ± 1.61 | 47.16 ± 0.61 | 50.33 ± 2.13 | 40.91 ± 2.25 | 44.32 ± 3.10 | 46.90 ± 1.20 | 46.87 ± 2.78 |
0 | a*-Value | −12.19 ± 0.51 | −11.64 ± 0.77 | −12.69 ± 1.01 | −10.65 ± 0.85 | −10.68 ± 1.11 | −8.26 ± 0.72 | −9.32 ± 2.37 |
0 | b*-Value | 25.76 ± 1.24 | 27.39 ± 0.98 | 29.76 ± 1.67 | 23.53 ± 2.48 | 25.16 ± 2.41 | 29.72 ± 0.82 | 30.78 ± 3.44 |
0 | Disper-sibility | 0.43 ± 0.08 g s−1 | 0.24 ± 0.03 g s−1 | 0.19 ± 0.03 g s−1 | 0.22 ± 0.04 g s−1 | 0.19 ± 0.03 g s−1 | Not dispersible | Not dispersible |
3 | L*-Value | 63.73 ± 0.01 | 46.80 ± 0.14 | 50.01 ± 0.73 | 41.47 ± 1.36 | 46.90 ± 0.52 | 39.44 ± 0.25 | 50.26 ± 1.38 |
3 | a*-Value | −9.65 ± 0.28 | −8.04 ± 0.12 | −7.32 ± 1.34 | −8.18 ± 0.26 | −8.30 ± 0.07 | −6.90 ± 0.25 | −6.82 ± 0.46 |
3 | b*-Value | 28.79 ± 0.39 | 27.55 ± 0.78 | 31.01 ± 0.61 | 23.34 ± 0.81 | 25.33 ± 0.04 | 24.32 ± 1.11 | 32.78 ± 0.59 |
3 | Disper-sibility | 0.12 ± 0.04 g s−1 | 0.35 ± 0.13 g s−1 | 0.1 × 9 ± 0.07 g s−1 | 0.21 ± 0.01 g s−1 | 0.17 ± 0.05 g s−1 | Not dispersible | Not dispersible |
6 | L*-Value | 41.96 ± 0.56 | — | 51.58 ± 0.39 | — | 47.38 ± 0.20 | — | 50.96 ± 0.59 |
6 | a*-Value | −10.10 ± 0.16 | — | −10.09 ± 0.20 | — | −9.51 ± 0.11 | — | −4.27 ± 0.69 |
6 | b*-Value | 25.67 ± 0.45 | — | 30.86 ± 0.56 | — | 28.12 ± 0.40 | — | 25.46 ± 0.45 |
6 | Disper-sibility | 0.23 ± 0.06 g s−1 | 0.21 ± 0.01 g s−1 | 0.19 ± 0.02 g s−1 | 0.23 ± 0.03 g s−1 | 0.23 ± 0.06 g s−1 | Not dispersible | Not dispersible |
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Fig. 5 RHCoT of the bouillon cube formulations with CO and oleogels with 5% or 10% (w/w) of SFW, SO, EC after three months. After six months for the CO-Ref and 10% (w/w) oleogel-based bouillon cubes. |
The Fig. 5 clearly illustrates that significant structural changes were observed. The CO-Ref showed the most dramatic hardness increase. Over a period of 6 months the data suggest a linear increase to a more than 4-fold increase. The question if this observation is due to rearrangement of the dispersed solids or due to minor components resulting from oil deterioration cannot be answered here. The interpretation is also hampered by the large standard deviations found indicating rather inhomogeneous structures (18.1 ± 8.6 N (t1); 33.7 ± 9.5 N (t2)). This inhomogeneity is also reflected in the inconsistent data found for dispersibility for this sample (0.43 (t0), 0.12 (t1), 0.23 (t2)). In the interpretation of the results with respect to structural changes the sample with a 5% gelator dosage have to been treated with caution. This is so, because the sample at the reference point were extremely soft compromising the data on relative increase. For the bouillon cube based on EC the data suggest that the process of the hardness increase happened analogous to that in the CO sample. This is based on the fact that after 3 months the 5% (w/w) EC sample stiffened up while the 10% (w/w) remained practically unchanged. In this context the CGC of more than 9% should be taken into consideration. After 6 months the bouillon cube based on 10% (w/w) EC reaches an increased hardness value that falls into the range of the commercial reference product. The data on the SO-based variant deliver a more systematic picture. The sample with 5% (w/w) dosage stiffened up during the 3 months storage period. This is in line with expectation because the network formation in systems with gelator concentrations not significantly higher than the solubility is known to be slow. The 10% (w/w) SO-based samples in contrast did practically not change in the first 3 months. After 6 month these rather hard samples revealed a significant drop in hardness (minus 30%). This can possibly be related to the well-known phenomena of conversion of the nanosized tubuli to sitosterol hydrates if the water activity is not strictly controlled.43
Lastly, the bouillon cube based on SFW-based oleogels showed the least dramatic changes. SFW has the lowest CGC so that partial crystallization of the wax can be assumed for all samples at all times. After 3 months both samples (5 and 10% dosage) stiffened up moderately. In the following 3 months the 10% (w/w) SFW-based cube lost about 50% of this intermediate hardness again. This loss of hardness can possibly be related to phenomena such as Ostwald ripening. In summary the hardness changes that SFW-based bouillon cubes undergo during storage appear moderate and absolute hardness values remain close to those of the commercial reference products.
Here, POV(xVar t) is the mean POV of the bouillon cube variants at the corresponding storage time t and POV(COt0) is the mean POV of the CO-bouillon-cube-variant at t0. With the help of the RPOCoT values, direct effects depending on the CO-Ref at t0 get visible. Fig. 6 shows the RPOCoT of the bouillon cube formulations with PO, CO, SFW and SO (10% (w/w)) and the formulations with added vitamin E (CO + E, SFW + E and SO + E) as a function of storage time (0, 3 and 6 months).
It is worth noting that the initial POV of the CO-Ref bouillon cubes is already above the standard (<10 mmol kg−1), which for an autocatalytic reaction most likely magnified differences. This is most likely due to the storage conditions of the CO which are inferior to those in industrial supply chains. As shown in Fig. 6, the POV of CO-Ref rises dramatically in the first three months of storage. Besides, it should be mentioned that the standard deviations of the means of the absolute POV over time are for the oleogel-based bouillon cubes and for the PO-bouillon cube (ref) small and for the CO-based bouillon cubes large. After six months of storage, the POV is significantly lower again. This is not surprising because POV characterizes and intermediate marker of deterioration.
The values gathered for fresh bouillon cubes vary significantly between the different lipid phases. The PO-Ref unsurprisingly has lowest POV levels. The SFW-based bouillon cube shows after preparation an oil quality similar to CO-Ref. The data obtained for the SO sample at t0 are surprising and possibly caused by the preparation procedure. The elevated temperatures during the production of gels and products can influence initial oxidation states. Park et al. obtained comparable results for their model product, the cream-cheese, but attributed this to the aqueous cream-cheese network and not the oleogel network.7
After 3 months of storage the POV of the fat phase made with either SFW or SO gels are dramatically increased. Despite a three- to four-fold increase compared to the fresh CO-based cube these values were at least 5 time lower than for the stored CO-Ref. Similarly, to the observation made for the CO-Ref the POV does not increase as much during storage from 3 months to 6 months. Again, processes beyond the primary oxidation (POV) seemed to play a more dominant role in oil deterioration during this period. The observation by Lim et al. 2017 that oleogels with a harder texture have lower POV cannot be confirmed in this study and is likely limited to comparison of gels based on the same gelator.50 Hwang et al. stated that oleogels oxidise more slowly than CO due to the immobilisation of oil in the gel structure.47 Our data confirm the general observation made. But we want, as pointed out above, mention that adsorption of polar component to the structuring matrix is an alternative explanation. Along this line researches claim that oleogel applications have satisfactory oxidative stability without the addition antioxidants (AOX).49,51,52
To avoid a meaningless discussion on the level of POV that represents acceptable states of oxidation the effect of AOX addition was evaluated. For this purpose, vitamin E (0.01% (w/w)) was added to the 10%-oleogels with either SO (SO + E) or SFW (SFW + E) and to CO (CO + E) prior to production of the bouillon cube. Vitamin E is known to be a potent lipid-soluble antioxidant.53,54Fig. 6 illustrates the potency of vitamin E since for bouillon cube variants with CO + E, SFW + E and SO + E a dramatically reduced POV is measured after 3 months. For the SFW + E-based bouillon cube the value after 3 months is only mildly increased compared to the SWF-based at t0. This is also found for the CO + E-Ref which does not change POV during the 3 months storage. Combining these data with results from the sensory assessment it is fair to conclude that at least with the application vitamin E no critical deterioration of the lipid phase should be expected in bouillon cubes.
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