2025-06-25 広島大学
図１：オレオゲル中の脂質ウィスカー結晶
＜関連情報＞
- https://www.hiroshima-u.ac.jp/news/91172
- https://www.sciencedirect.com/science/article/pii/S0963996925007896
安定なオレオゲル調製のための脂質ウィスカー結晶の生成 Creation of lipid whisker crystals for stable oleogel preparation
Haruhiko Koizumi, Fumiya Nakano, Noritaka Oishi, Tomoya Yamazaki, Yuki Kimura, Shinji Tsuda, Satoru Ueno
Food Research International Available online: 5 May 2025
DOI:https://doi.org/10.1016/j.foodres.2025.116451
Highlights
- Elongated fibrous crystals were lipid whisker crystals.
- Lipid whisker crystals improves the stability of the oleogel.
- Oleogels composed of lipid whisker crystals exhibited high mechanical strength.
- Lipid whisker crystals grew by elongation of the (011) crystallographic face.
Abstract
The development of a novel manufacturing technology of oleogels is important for overcoming the serious problem of inadequate “juiciness” of plant-based meats. We have recently demonstrated that gelation occurs with the addition of only 0.5 wt% fully hydrogenated hard palm mid-fraction (FHHPMF), which forms elongated fibrous crystals in oleogels. In this paper, we reveal from the observation of a spot-like diffraction pattern using transmission electron microscopy (TEM) that elongated fibrous crystals are single crystals, i.e., lipid whisker crystals. In addition, we show through analysis of electron diffraction patterns that lipid whisker crystals are grown by elongation in the (011) crystallographic face. We also observed that such oleogels composed of lipid whisker crystals exhibit high mechanical strength and stability. These results suggest that the oleogels composed of lipid whisker crystals have strong potential to advance the technology of plant-based meats.
