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Structuring of sunflower oil with vegetable protein and polysaccharides

Grant number: 18/11441-1
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): August 01, 2018
Effective date (End): July 31, 2019
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal researcher:Miriam Dupas Hubinger
Grantee:Karina Bosqui
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil


There has been great concern with the unbalanced consumption of processed foods rich in trans and saturated fats. This has driven the food industry to look for alternatives and to develop products and ingredients which contribute to the reduction of trans and saturated fat content. "Pulse proteins" (chickpeas, beans, peas and lentils) have been recognized for their functional properties which are relevant in food applications. For these reasons, the aim of this work is to structure a liquid oil (rich in polyunsaturated fatty acids) in an emulsion template oleogel, using vegetable protein and xanthan and arabic gums as structuring agents. An oleogel is a process of converting the liquid oil to a gel consistency without modifying its chemical characteristics. The project is divided in two steps. Firstly, the study of the formation of polyelectrolyte complexes of pea protein and xanthan and arabic gums will be performed. Then, oleogels will be structured by the emulsioning method. It is expected to demonstrate the possibility of using emulsion template oleogel as an alternative structuring for edible oils. This technology can contribute with the reduction of fats in foods, in the meantime increasing the protein content of the food in which it is applied.

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
VELEZ-ERAZO, ELIANA MARCELA; BOSQUI, KARINA; RABELO, RENATA S.; HUBINGER, MIRIAM DUPAS. Effect of pH and Pea Protein: Xanthan Gum Ratio on Emulsions with High Oil Content and High Internal Phase Emulsion Formation. Molecules, v. 26, n. 18, . (18/11441-1, 18/20466-8, 09/54137-1, 15/11984-7)
VELEZ-ERAZO, ELIANA MARCELA; RABELO, RENATA S.. High internal phase emulsions (HIPE) using pea protein and different polysaccharides as stabilizers. FOOD HYDROCOLLOIDS, v. 105, . (18/11441-1, 09/54137-1, 15/11984-7, 18/20466-8)

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