The composition of edible oils modifies ??sitosterol/??oryzanol oleogels. Part I: Stripped triglyceride oils

The role of the fatty acid (FA) composition triglycerides (TAGs) on sterol/sterol ester oleogels has been studied. Minor oil components three vegetable oils with varying degrees unsaturation (iodine values, IV) were removed. Typical quality parameters determined before and after treatment, produced using all six oils. Characteristic gel properties such as transition temperatures, mechanical microstructure tested. results compared regarding impact IV stripping procedure. essentially removed during stripping, resulting in significantly different peroxide value, free FA viscosity. However, peroxides formed rapidly stripped flaxseed oil. Gel–sol temperatures enthalpies higher gels from untreated decreased samples In contrast, sol–gel was suppressed due to minor effect formation much less linked a lower solvent viscosity more unsaturated Nevertheless, firmness slightly That associated differences arrangement network building blocks, which confirmed atomic force microscopy. This study showed that TAGs limited oleogel those components. next part this focuses modifying by adding selected at concentrations.