Applicability of monoglyceride-oil-water gel to produce low-saturated fat products

Monoglycerides are among the most promising polar lipid compounds that could form self-assembly structures able to bring new or improved functionality to food product. In particular, saturated monoglycerides can organize by themselves, in lamellar phases to form gelled systems, which have been proposed as structuring phase in low-fat or low-saturated fat products 1. In these products, the structure is mainly attributable to the presence of a crystalline triacylglycerol hardstock containing high level of saturated fatty acids. The latter are nowadays recognised to have negative health implications. Their consumption is in fact associated to an increase of the risk of cardio-vascular diseases due to the increase of low density lipoprotein cholesterol. The aim of the present research was to study applicability of saturated monoglyceride-oil-water gels for the production of target foods such as lemon cream, bread and biscuits. To this purpose, monoglyceride-oil-water gels were prepared mixing water, sunflower oil and commercial saturated monoglycerides. This system has been used in food formulations as substitute of palm oil, which is traditionally applied in the manufacturing of these products.