DEVELOPMENT AND CHARACTERIZATION OF EMULGELS REDUCED IN SATURATED FOR APPLICATION IN MARGARINE

The elimination of the use of partially hydrogenated fat has instigated increase in the content of saturated fatty acids (SFA) in foods to maintain the organoleptic and physical properties. In this scenario a new alternative with potential for reduction SFA are the organogels. This study aimed to develop and characterize emulsions with organogels (emulgels) for application in margarines of low and high lipid content. Emulgels were developed in the proportions 65:35 and 40:60 water:oil (w/w), with soybean-oil structured with candelilla wax, fully hydrogenated palm oil and monoglycerides, using a central composite rotatable design (CCRD). The optimal points obtained by CCRD were evaluated during three months for: thermal stability (Garcia, 2013), particle size by Nuclear Magnetic Resonance (Majid, 2015), texture properties in TA-XT2 analyzer, peroxide index and fatty acids composition according to AOCS official methodology (AOCS, 2009). The ideal concentration of each structuring agent was essential for emulsion stability and its properties. The emugels developed showed thermal stability to 35°C/48h. Emulgels with low and high lipid content presented similar particle size, approximately 5.3 μm and 5.5 μm, respectively. Values were close the commercial margarines (d3.3 < 4.3 μm), indicating ideal particle size for application in both margarines. In order for a product not to be considered oxidized, its peroxide index must be less than 10 meq O2/kg. After 3 months, the emulgels did not presented oxidized, with 2.69±0.57 meq O2/kg in emulgels 40:60 and 1.08±0.22 meq O2/kg in 65:35. Emulgels 60:40 showed higher hardness and lower spreadability. Therefore, structurants act differently in systems with different water content. However, both showed lower values than commercial margarines, since the emulgels have less content of SFA (<13%) affecting the texture properties. In conclusion, the use of emulgels was satisfactory in the preparation of margarines stable, zero trans and reduced in saturated fat.