Ayçiçek Mumu ve Poligliserol Stearat Organojelatörleriyle Soğuk Pres Fındık Yağı Oleojellerinin Hazırlanması ve Karakterize Edilmesi

Bu çalışmada soğuk preslenmiş fındık yağının ayçiçek mumu (AMO) ve poligliserol stearat (PGSO) ile oleojelleri hazırlanmış ve karakterizasyon çalışmaları yapılmıştır. Organojelatör konsantrasyonu ağırlıkça %10 olarak seçilmiştir. Hazırlanan oleojellerin önemli oranda doymamış yağ asitleri içerdiği, sadece PGSO örneğinde palmitik asit oranının bir miktar arttığı gözlenmiştir. Oleojellerin yağ bağlama kapasitelerinin %99’un üstünde ve jelleşme zamanının 4 dakikanın altında olduğu, renklerinin ise kremsi sarı tonlarda olduğu görülmüştür. Oldukça dayanıklı jel yapısında olan oleojellerde ´ (AMO) ve  (PGSO) kristal polimorfları belirlenmiştir. AMO ve PGSO örneklerinin ergime pik noktaları sırasıyla 62.4 ve 47.9°C olarak ölçülmüştür. AMO örneğinin depo modül değeri 110-130 kPa aralığında olup PGSO oleojelinkinden (13-14 kPa) daha yüksektir. Yani AMO örneği çok daha sert ve katı yapıdadır. Her iki oleojel örneği de mekanik ve termal geri-dönüşüm özelliği göstermiştir. PGSO örneğinin çarpraz-geçiş sıcaklığı 62°C civarında olup, bu noktaya kadar jel yapı kısmen korunmuştur. İki oleojelin de teknolojik özellikler açısından birçok gıdada katı yağ ikamesi olarak kullanılabileceği sonucuna ulaşılmıştır.

Anahtar Kelimeler:

Fındık yağı, Ayçiçek mumu, Poligliserol stearat, Oleojel, Kalite, Reoloji

Preparation and Characterization of Cold Pressed Hazelnut Oil Oleogels with Sunflower Wax and Polyglycerol Stearate Organogelators

In this study, the oleogels of cold pressed hazelnut oil with sunflowerseed wax (SWO) and polyglycerol stearate (PGSO) were prepared and characterized. Organogelator concentration was 10% by weight. The oleogels contained important portions of unsaturated fatty acids but the content of palmitic acid in PGSO sample was enhanced. The oil binding capacities were over 99%, and the jel formation times were less than 4 minutes in both samples, and they had creamy yellow color values. Quite stable oleogels included ´ (SWO) and  (PGSO) polymorph crystal types. The melting peak temperatures of SWO and PGSO samples were determined as 62.4 and 47.9°C, respectively. SWO sample showed 110-130 kPa storage modulus values, and they were much higher than that of the PGSO sample (13-14 kPa). Consequently, the SWO sample was much harder and solid. Both oleogel samples presented mechanical and thermal recovery abilities. The cross-over point of the PGSO sample was around 62°C, and it had a gel-like structure until this temperature. It was concluded that both oleogel samples were quite suitable as a solid fat source in terms of technological properties for uses in many food products.

Keywords:

Hazelnut oil, Sunflower wax, Polyglycerol stearate, Oleogel, Quality, Rheology,

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