The presence of the network immobilizes the oil into a solid-like material that holds its shape and does not leak. This mini review will examine the strategy of using fumed silica to structure edible oils.įumed silica nanoparticles aggregate in vegetable oils and assemble into a three-dimensional network. Thus, the choice of gelling agent remains critical ( Marangoni and Edmund, 2012 Rogers, 2018). This can be due to lipid being trapped within the network, or to the network components interfering with digestion ( McClements, 2018). The structure of a food also affects its digestibility and the bioavailability of nutrients ( Michalski et al., 2013). The presence of the network imparts an elastic structure, and hence a desirable mouthfeel ( Sato and Ueno, 2014 Macias-Rodriguez and Marangoni, 2018). Fats are structured by triglyceride molecules that crystallize into a space-filling network of colloidal crystals ( Tang and Marangoni, 2006 Lupi et al., 2016). Trans- and saturated fats influence food texture. The challenge in reducing the fat content in a food is finding an alternative that performs similar functions ( Marangoni et al., 2020). Gels made from edible oils are potential replacements for the fat in a range of food products ( Martins et al., 2018 Puşcaş et al., 2020). The next challenge for these promising materials is to target suitable applications for their use as fat replacement in foods. Secondly, the factors likely to affect the lipolysis of oils structured used fumed silica particles, and hence the bioavailability of ingredients loaded into the gels, are discussed. Advances in our understanding of fumed silica particle aggregation in oil that point toward strategies for tuning the rheological properties of oleogels are examined. Two key aspects for formulating edible oleogels are addressed. Fumed silica particles have a unique, branched morphology that means the particles aggregate into three-dimensional, interconnected networks. This review focuses on using fumed silica nanoparticles as an alternative structuring agent. The macromolecular species crystallize, or assemble, into mesh structures that inhibit oil flow. Organogels are often made from solutions of proteins, polymers or fatty acids in oil. 2MacDiarmid Institute for Advanced Material and Nanotechnology, Victoria University of Wellington, Wellington, New Zealand.1School of Fundamental Sciences, Massey University, Palmerston North, New Zealand.Hydrophobic fumed silica is used in those critical applications where resistance to water absorption is important.Ĭopyright (c) 2008 - Keysu Industrial Co., Ltd. All rights reservedģ05 Sunil Bldg., 360-3 Sindang-dong, Joong-gu, Seoul 100-450, Korea. Hydrophobic silica : These silicas are produced by reacting hydrophilic silica with organosilanes such as dimethyldichlorosilane etc.Hydrophilic silica : These silicas are produced during the normal flame hydrolysis of silane.KONASIL is divided into two groups according to surface chemistry. There are various KONASIL grades with BET surface area between 50 and 380m?g. The average diameter of the spherical primary particle varies from 7 to 40nm by using different reaction conditions during flame hydrolysis. Because of its extremely small particle size and spherical morphology, high surface area, unique surface chemistry and high purity, this product is being used in various industrial applications. KONASIL, is a fluffy, white powder of amorphous structure. Attached PDF files herein is optimized under Acrobat Reader v9.0 or higher
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