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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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Publication details

The article was received on 15 Jan 2014, accepted on 01 Mar 2014 and first published on 03 Mar 2014


Article type: Paper
DOI: 10.1039/C4FO00034J
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Citation: Food Funct., 2014,5, 645-652
  • Open access: Creative Commons BY license
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    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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