Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil
Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil producti...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/104 |
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| author | Cyrill Husmann Tamara Schmid Chiara Waser Ivo Kaelin Lukas Hollenstein Nadina Müller |
| author_facet | Cyrill Husmann Tamara Schmid Chiara Waser Ivo Kaelin Lukas Hollenstein Nadina Müller |
| author_sort | Cyrill Husmann |
| collection | DOAJ |
| description | Palm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils. Target applications were cookies and chocolate fillings. These oils were physically modified through emulsification, stabilized with finely ground oil press cake particles and crystallized waxes. Findings indicated that the emulsification of the oils increased viscosity and that the addition of wax was beneficial for long-term stability; however, the extent of this effect depended on the combination of oil and wax types. Furthermore, wax pre-crystallization and low shear during crystallization significantly improved emulsion stability. Despite these improvements, the resulting emulsions did not achieve sufficient stability and exhibited lower viscosity than palm oil. Future experiments should explore higher wax concentrations (1% or more) and develop analytical methods to better understand the wax composition and its role in oleogel formation. |
| format | Article |
| id | doaj-art-761f5d37ac2d4ca2a15a016021716dad |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-761f5d37ac2d4ca2a15a016021716dad2025-01-10T13:17:48ZengMDPI AGFoods2304-81582025-01-0114110410.3390/foods14010104Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm OilCyrill Husmann0Tamara Schmid1Chiara Waser2Ivo Kaelin3Lukas Hollenstein4Nadina Müller5Institute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 35, 8820 Wädenswil, SwitzerlandInstitute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 35, 8820 Wädenswil, SwitzerlandInstitute of Computational Life Sciences, Zurich University of Applied Sciences, Schloss 4, 8820 Wädenswil, SwitzerlandInstitute of Computational Life Sciences, Zurich University of Applied Sciences, Schloss 4, 8820 Wädenswil, SwitzerlandInstitute of Computational Life Sciences, Zurich University of Applied Sciences, Schloss 4, 8820 Wädenswil, SwitzerlandInstitute of Food and Beverage Innovation, Zurich University of Applied Sciences, Einsiedlerstrasse 35, 8820 Wädenswil, SwitzerlandPalm and palm kernel oils are preferred ingredients in industrial food processing for baked goods and chocolate-based desserts due to their unique properties, such as their distinctive melting behaviors. However, ongoing concerns about the social and environmental sustainability of palm oil production, coupled with consumer demands for palm oil-free products, have prompted the industry to seek alternatives which avoid the use of other tropical or hydrogenated fats. This project investigated replacing palm oils with chemically unhardened Swiss sunflower or rapeseed oils. Target applications were cookies and chocolate fillings. These oils were physically modified through emulsification, stabilized with finely ground oil press cake particles and crystallized waxes. Findings indicated that the emulsification of the oils increased viscosity and that the addition of wax was beneficial for long-term stability; however, the extent of this effect depended on the combination of oil and wax types. Furthermore, wax pre-crystallization and low shear during crystallization significantly improved emulsion stability. Despite these improvements, the resulting emulsions did not achieve sufficient stability and exhibited lower viscosity than palm oil. Future experiments should explore higher wax concentrations (1% or more) and develop analytical methods to better understand the wax composition and its role in oleogel formation.https://www.mdpi.com/2304-8158/14/1/104Pickering emulsioncrystallizationviscositystability |
| spellingShingle | Cyrill Husmann Tamara Schmid Chiara Waser Ivo Kaelin Lukas Hollenstein Nadina Müller Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil Foods Pickering emulsion crystallization viscosity stability |
| title | Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil |
| title_full | Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil |
| title_fullStr | Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil |
| title_full_unstemmed | Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil |
| title_short | Crystallized Pickering Emulsions from Plant Oil as a Local Alternative to Palm Oil |
| title_sort | crystallized pickering emulsions from plant oil as a local alternative to palm oil |
| topic | Pickering emulsion crystallization viscosity stability |
| url | https://www.mdpi.com/2304-8158/14/1/104 |
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