2026-02-20 広島大学
＜関連情報＞
- https://www.hiroshima-u.ac.jp/news/95852
- https://www.sciencedirect.com/science/article/pii/S0963996925023373
結晶形態制御による脂質ウィスカーオレオゲルの物理的特性の制御 Control of physical properties of lipid whisker oleogels by crystal morphology regulation
Haruhiko Koizumi, Fumiya Nakano, Noritaka Oishi, Tomoya Yamazaki, Yuki Kimura, Kazuhiro Hamamoto, Satoru Ueno
Food Research International Available online: 4 December 2025
DOI:https://doi.org/10.1016/j.foodres.2025.117999
Highlights
- Storage modulus of oleogels increased with increasing tempering temperature.
- Length of the lipid whisker crystals increased at higher tempering temperatures.
- Shape of lipid whisker crystals could also be regulated by impurities.
- Physical properties of lipid whisker oleogels can be controlled by morphology.
Abstract
The increasing demand for alternative foods made from soybeans and other plant-derived materials highlights a critical challenge, and in the present case, the reproduction of “juiciness” for alternative meats. The use of oleogels has strong potential to overcome such an integral problem for alternative meats. We have recently demonstrated that oleogels can be manufactured with the addition of only 0.5 wt% fully hydrogenated hard palm oil mid-fraction (FHHPMF), and have a network structure composed of single-crystal lipid whiskers. Here, we discuss the growth mechanism of lipid whisker crystals using high-purity 1,3-dipalmitoyl-2-stearoylglycerol (PSP), which is a major component of FHHPMF. We also demonstrate that the physical properties of lipid whisker oleogels can be controlled by regulation of the growth of lipid whisker crystals in the oleogels. Therefore, this novel manufacturing technology of oleogels has strong potential to advance the technology of plant-based meats.
