Volume 22, Issue 162 (2025)                   FSCT 2025, 22(162): 199-222 | Back to browse issues page

‎ 10.22034/FSCT.22.162.199

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Razmpour M, Farmani J, Mohammadzadeh Milani J, Mohammadi T. Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute. FSCT 2025; 22 (162) :199-222
URL: http://fsct.modares.ac.ir/article-7-76885-en.html
Preparation of Structured Low-Saturated Water-in-Oil (W/O) Emulsion Based on Canola Oil and Lipid Oleogelators as Butter Substitute
Mohammad Razmpour * 1, Jamshid Farmani2 , Jafar Mohammadzadeh Milani2 , Teimoor Mohammadi3
1- Department of Food Industry Science and Engineering, Faculty of Agricultural Engineering, Sari University of Agricultural Sciences and Natural Resources, Iran , mh_razmpour@yahoo.com
2- Full Professor of the Department of Food Industry Science and Engineering, Faculty of Agricultural Engineering, Sari University of Agricultural Sciences and Natural Resources, Iran
3- Vice Chairman of the Board of Directors and Managing Director of Khorramshahr Oil Company, Tehran, Iran.
Abstract:   (89 Views)

This study investigates the production and evaluation of low-saturated, trans-fat-free water-in-oil (W/O) structured emulsions based on canola oil and lipidic oleogelators as a butter substitute. This research aims to create emulsions by utilizing canola oil, which is low in saturated fatty acids and high in unsaturated fatty acids such as linolenic and oleic acid, that are nutritionally and functionally comparable to or superior to commercial butter. In this study, palm kernel stearin used as the hard component, along with two types of emulsifiers: glycerol monostearate and sorbitan monostearate. Their properties were evaluated, including fatty acid composition, thermal stability, physical stability, and textural and sensory characteristics. The results showed that increasing the percentage of palm kernel stearin led to increasing for hardness and thermal stability of emulsions, while the choice of emulsifier type had a significant effect on physical and oxidative stability. Additionally, samples containing sorbitan monostearate showed higher physical stability compared to those with glycerol monostearate. The findings from this study suggests that the produced structured emulsions could serve as a suitable substitute for butter in the food applications without compromising the sensory and functional quality of the final product. This research highlights the high potential of modified vegetable oils for producing healthy and high-quality food products.


 
Keywords: Canola oil, Emulsion, Palm kernel, Glycerol, Sorbitan, Oleogel
Full-Text [PDF 579 kb]   (23 Downloads)    
Article Type: Original Research | Subject: Hydrocolloids, emulsion
Received: 2024/09/5 | Accepted: 2025/01/22 | Published: 2025/07/23
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