Sorbitan monostearate as structuring for high oleic sunflower oleogels production

Abstract

Oils and fats have high influence on food characteristics, like in sensory, texture and flavor proprieties. Which make necessary the research and development of nutrionally and technology appropriate fats, with economical viability for food industry. The oleogels could be defined as gels formed by a organic solvent, for example, vegetable oils, being capable of self-sustaining, formed by a continuous liquid fase with one or more structuring agents. Recently, the oleogels development was focus of many researches due its use to replacement lipids base with high amounts of saturated and trans fatty acids, and these fatty acids are associated with heart diseases. The aim of this study is evaluate the incorporation of different sorbitan monostearate concentrations in high oleic sunflower oil, for the purpose of verify the structuring capable of this emulsifier to produce fat based products with low saturated fatty acids content.