Thermal and structural properties of emulsions structured by double gelation.

In order to provide greater stability and strengthen the structuring and functionality of low-fat emulsified oily systems that are rich in unsaturated fatty acids, has been studied structuring by double gelation (e.g., oleogelation in oil phase and hydrogelation in aqueous phase ) of margarine type emulsions. Bigelated emulsions can retain the advantages of the oleogels and hydrogels that make them up and it´s expected that, due to the synergy of the phases, their stability and consistency increase. The gelation of the oil phase was carried out in high oleic palm oil (HOPO) and beeswax as oleogelante (BW; 3 and 5%), monitoring its thermal and rheological properties, solids content (% SC) and structure crystalline by microscopy. Thus, the presence of 5% of BW in oleogels led to a better structuring of the system (elasticity> 60KPa and yield effort> 10%) with a %SC of 10.81. On the other hand, the structuring of the aqueous phase with xanthan gum (XG), low methoxyl pectin (LMP) and carboxymethyl cellulose hydrogels, showed that concentrations of 1 and 2% of GX and LMP generate emulsions of high mechanical stability without significant changes in the distribution and drop size. The results obtained indicated that the double gelation structuring of emulsions with 3% BW and 1% GX or PBM, can have a positive synergistic effect on their structural properties by decreasing the droplet size that leads to greater stability and consistency in the emulsion, a fact that will strengthen the functionality of commercial margarine.