Authored by Ezgi Demir Özer and Cem Okan Özer, this article focuses on optimizing olive oil-based oleogel emulsions. It examines the effects of these compositions on quality parameters. Published in the Journal of Oleo Science, this research significantly contributes to functional food production and structured lipid systems.
In this study, the effects of oil, water, glycerol monostearate, carrageenan, and alginate concentrations, which has a significant impact on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated, and their optimum amounts were determined by mixture design for oleogel production with desired properties. OOE was produced using olive oil, water, glycerol monostearate (GMS), carrageenan, and alginate at various concentrations in the range of 0-70%, 30-60%, 0-2%, 0-2%, and 0-2%, respectively. The optimum quality parameters of OOE were evaluated in terms of optimum firmness value (5.5-7 N), minimum oil loss, and peroxide value. The optimum composition was determined: 53.5% olive oil, 43.5% water, 1.1% carrageenan, 0.92% alginate, and 0.98% glycerol monostearate (w/w). Produced OOE under determined optimum conditions had 5.81 N firmness, 1.82 meq/O2 peroxide value, and 21.02% oil loss value. The margin of error between the experimentally obtained data and the estimated data in the study is an average of 2%. The results showed that the formulation used in OOE production significantly affects the created OOE structure and quality parameters. In addition, different formulations to be made with the results of the present study will contribute to increasing the applicability of OOE in various foods.
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Demir Özer, E., Özer, C.O. (2023). “Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics.” Article: Journal of Oleo Science, Vol. 72, Issue 2.
