Developments of oleogels for plant-based meat analogues

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dc.contributor.authorLindroth, Samuel
dc.contributor.departmentChalmers tekniska högskola / Institutionen för kemi och kemitekniksv
dc.contributor.departmentChalmers University of Technology / Department of Chemistry and Chemical Engineeringen
dc.contributor.examinerStröm, Anna
dc.contributor.supervisorAndersson, Johanna
dc.contributor.supervisorAhlinder, Astrid
dc.date.accessioned2024-06-24T13:30:15Z
dc.date.available2024-06-24T13:30:15Z
dc.date.issued2024
dc.date.submitted
dc.description.abstractThe escalating concerns surrounding meat consumption and the detrimental effects of saturated fats on both human health and the environment underscore the urgent need for sustainable dietary alternatives. In response to these challenges, oleogels, structured lipid systems composed of liquid oil and a structuring agent, have emerged as a promising solution. Mimicking the structural properties of animal fats, oleogels offer a viable component for formulating plant-based meat analogues, providing de- sirable texture and mouthfeel while eliminating the health risks associated with saturated fats. Hence, the aims for this thesis were firstly to successfully formulate oleogels using natural waxes and rapeseed oil and secondly to develop a method- ology to evaluate the rheological and thermodynamical behaviour of the gels using rheomicroscopy and differential scanning calorimetry (DSC). Oleogels were successfully formulated using direct dispersion with the natural waxes, rice bran wax (RBW), beeswax (BW), candelilla wax (CW) and carnauba wax (CBW) as oleogelators and rapeseed oil as the liquid phase. Oleogels with 10% w/w RBW, BW and CW was further evaluated using rheomicroscopy to investigate the microstructural organisation of the gels, providing complementary insights into the relationship between crystal morphology and rheological behavior. DSC was utilised to also examine the thermal behavior and phase transitions of oleogels, enabling a comprehensive understanding of their crystallization kinetics and polymorphic behavior. The chemical composition of the waxes and how they interacted with the oil phase was determined to be crucial in the understanding of the gelation process and vis- coelastic properties of the gels. The rheological analysis and microscopic images revealed distinct differences in the viscoelastic properties and structure. Gels con- taining CW and BW exhibited higher stiffness and gel strength compared to RBW oleogels, attributed to the formation of dense, organized crystal networks of smaller needle-like crystals. RBW gels were stable at higher temperatures than BW and CW, but formed more randomly organised structures from roundly, dendritically shaped crystals. Additionally, DSC confirmed unique thermal behaviours for each wax, with CW requiring the least energy for crystallisation and melting, followed by BW and RBW. These findings highlight the influence of wax type on the structural and thermal properties of oleogels, underscoring the importance of wax selection in optimizing oleogel formulations for various applications.
dc.identifier.coursecodeKBTX12
dc.identifier.urihttp://hdl.handle.net/20.500.12380/308018
dc.language.isoeng
dc.setspec.uppsokPhysicsChemistryMaths
dc.subjectoleogel
dc.subjectoleogelator
dc.subjectrapeseed oil
dc.subjectnatural waxes
dc.subjectmeat analouges
dc.subjectcrystallisation
dc.subjectdifferential scanning calorimetry
dc.subjectrheomicroscopy
dc.titleDevelopments of oleogels for plant-based meat analogues
dc.type.degreeExamensarbete för masterexamensv
dc.type.degreeMaster's Thesisen
dc.type.uppsokH
local.programmeBiotechnology (MPBIO), MSc
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