Oleogelation was investigated to reduce the saturated fat content of vegan cheese. Oleogels were formulated using a range of oleogelators, oleogelator concentrations and oil phase compositions to study the effect that adjusting these parameters had on both oleogel and vegan cheese properties. Comparing oleogels at an equivalent mass basis of 20 wt%, phytosterol oleogels exhibited greater hardness (5.9 N) than either monoglyceride (1.7 N), stearic acid (0.7 N) or carnauba wax (4.3 N) oleogels. Oleogels generally exhibited lower oxidative stability than the coconut and sunflower oil controls, with phytosterol oleogelators exhibiting a pro-oxidant effect. Oleogel-based vegan cheese properties were highly tuneable, with hardness and adhesiveness levels which could be in excess or below that of the control samples. Furthermore, oleogelled vegan cheese samples exhibited superior meltability whilst offering major reductions in saturated fat content from 28 % in the control to as low as 2 % in oleogel-based vegan cheese samples.

中文翻译：

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用于纯素奶酪中饱和脂肪替代的油凝胶化


研究了油凝胶化以降低纯素奶酪的饱和脂肪含量。使用一系列油凝胶剂、油凝胶剂浓度和油相组成配制油凝胶，以研究调整这些参数对油凝胶和纯素奶酪特性的影响。比较当量质量为 20 wt% 的油凝胶，植物甾醇油凝胶表现出比甘油单酯 （1.7 N）、硬脂酸 （0.7 N） 或巴西棕榈蜡 （4.3 N） 更高的硬度 （5.9 N）。油凝胶通常表现出比椰子油和葵花籽油对照更低的氧化稳定性，植物甾醇油凝胶剂表现出促氧化作用。基于油凝胶的纯素奶酪特性高度可调，硬度和粘附性水平可能高于或低于对照样品。此外，油凝胶纯素奶酪样品表现出卓越的可融性，同时饱和脂肪含量从对照的 28% 大幅降低到油凝胶基纯素奶酪样品的 2%。