Volume 22, Issue 165 (2025)
FSCT 2025, 22(165): 86-116 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Razmpour M, Farmani J, Mohammadzadeh Milani J, Mohammadi T. Preparation of Gel-filled Emulsion Based on Canola Oil-Different Hydrogelators (Gelatin, Agar-agar and Xanthan) as Butter Substitute. FSCT 2025; 22 (165) :86-116
URL: http://fsct.modares.ac.ir/article-7-76914-en.html
URL: http://fsct.modares.ac.ir/article-7-76914-en.html
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.
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: (126 Views)
This study was investigated the production and evaluation of gel-filled emulsions based on canola oil, water, and hydrogelators as commercial butter substitutes. Given the growing need, this research attempted to create emulsions that are similar or even superior to commercially available butter samples in terms of functional and nutritional value, by utilizing aqueous phase structuring with the help of various hydrogelators and canola oil. In this study, hydrogelators (gelatin, agar-agar, and xanthan) used as aqueous phase structuring agents and two types of emulsifiers (sorbitan monostearate and glycerol monostearate). Various variables (amount of hydrogelator, type of emulsifier, and water-to-oil ratio) considered in the preparation of emulsions, and finally that investigated properties of the emulsions, including thermal, oxidative, physical, sensory, and textural stability. The results showed that increasing the hydrogelator led to an increase in the hardness of the samples based on all three types of hydrogelators. While the choice of emulsifier type had different effects on other properties depending on the type of hydrogelator. Agar-agar and xanthan-based samples containing glycerol monostearate compared to sorbitan monostearate had better properties than gelatin-based samples.The results of this study generally indicate that the prepared gel-filled emulsions can be used to a suitable substitute for butter products in the food industry, without having any effect on the sensory and functional quality of the final product.
Article Type: Original Research |
Subject:
Hydrocolloids, emulsion
Received: 2024/09/7 | Accepted: 2025/07/1 | Published: 2025/10/23
Received: 2024/09/7 | Accepted: 2025/07/1 | Published: 2025/10/23
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |