Characteristics of oleogel prepared from red palm oil using hybrid oleogelator

University of Teuku Umar, Departement of Agricultural Product Technology, Faculty of Agriculture, Aceh, Indonesia

^* Corresponding author: novriaman@utu.ac.id

Abstract

The combination of oleogelators had potential to exploit synergistic effects that contributed to functionality of oleogel. Red palm oil provided high carotenoids which add nutrition to oleogel. This research is aimed to provide high carotenoids oleogel using oleogelators combinations. Stability, oil binding capacity, hardness, thermal profile and total carotenoid were observed to learn oleogelator effect. This study was designed using a factorial completely randomized design consisting of three factors, are concentrations of ethyl cellulose (Ec), monoglycerol stearate (Ms) and beeswax (Bw). Ethyl cellulose concentrations are 1%; 2% and 4%, monoglycerol stearate concentrations are 4% and 6% and beeswax concentrations are 2% and 4%. Data were analyzed by analysis of variance (p=0,05). Results showed that low oleogel concentrations produced unstable oleogels and it was obtained stability at a certain ++concentration limit. Each oleogel concentration had significant effect on oil-holding capacity, hardness, and total carotene, but had no significant effect on melting point. Oleogelator interaction had significant effect on total carotene, but did not significantly affect on hardness and oil-holding capacity. Oleogelator formulations Ec_1%-Ms_4%-Bw_2%, Ec_1%-Ms6_%-Bw_2% and Ec_2%-Ms_4%-Bw_2% had hardness values that were close to margarine, but these formulations are not stable. Melting point is temperature range of 38.15-43.17 ^oC and is close to melting point of margarine sample of 40.44 ^oC. Some oleogel formulations had characteristics that are close to margarine samples such as melting point and hardness, but improving oleogel stability was essential to studying further.