Development of Canola Oil Organogels Using Sorbitan Monostearate: What is the Influence of Different Concentrations?

摘要

In 2015, the US Food and Drug Administration advised against the use of hydrogenated oils, a source of trans fats, for food safety reasons. In response, research into the addition of structuring agents to oils containing lipids rich in cis-unsaturated fatty acids has grown. In this context, this study sought to assess the stability of mixtures of sorbitan monostearate as a structuring agent in canola oil, which is rich in unsaturated fatty acids for the food industry and known for its health benefits. The organogels obtained were visually classified as weak liquids or gels, with phase separation after seven days. The high oil loss and low hardness observed in the samples showed that sorbitan monostearate is not a structuring agent for canola oil, as it was unable to maintain the structure of the gel. However, it is recommended that further studies be carried out with higher concentrations of sorbitan monostearate in canola oil and that the use of other structuring agents be explored.