Production and evaluation of physicochemical and rheological properties
of sorbitan mono-stearate and sorbitan tri-stearate based Oleogels as
low SFA shortening
Abstract
This research was conducted to investigate the structuring effect of
sorbitan mono-stearate (SMS) and sorbitan tri-stearate (STS) to
fabricate some fatty-based product. For this purpose, various binary
mixtures (VBM) of SMS/STS: polyglycerol esters were added to base oils
at concentrations of 3, 6 and 9 (wt %). The results showed that
saturated fatty acid (SFA), slip melting point and solid fat content
increased with an increase in the VBM of SMS and STS (P<
0.05). SMS and STS did not affect peroxide value and the free fatty
acids. Rancimat test presents contradictory results. The rheological
analysis revealed that G”, G’, G* and tan δ of the base oil were
increased to 105 Pa. Consequently, SMS-based structured fats exhibited
more consistency than STS-based one. With proper plasticity and low SFA,
SMS/STS-based fats can be applicable in the production of some
fatty-based products like soft tub margarine, bakery margarine and
all-purpose shortening.