Investigation of the Characteristics of Omega-3 Enriched Emulsion Gels Using Water-soluble Hydrocolloids and Flaxseed Oil

With public awareness of the dangers of consuming too much saturated and Trans fatty acids, as well as the importance of taking essential fatty acids through the diet, consumption of healthier products increases. It is noteworthy that decreases of solid fats as well as total fat affect characteristics of the final products. The aim of this study was to assess the physicochemical, rheological and sensory characteristics of low-fat emulsion gels rich in omega-3 essential fatty acids as spread and healthier alternatives to butter and margarine.

In this study, emulsion gels were prepared using Locust bean gum, carrageenan, xanthan and maltodextrin and flaxseed oil as a rich source of omega-3 essential fatty acids. During 60 days of storage, fatty acid composition, oxidation stability, rheological characteristics, differential scanning calorimetry and microstructure were investigated. Sensory attributes of the emulsion gels as substitutes for butter and margarine were evaluated using sensory analysis.

Emulsion gels included acceptable oxidative and thermal stability, solid-like attribute, shear thinning and thixotropic. Although the dispersed oil droplets coalesced at the end of the storage, the phenomenon did not continue since it caused instability and separation of the oil phase. Sensory attributes were reported as desirable.

Prepared emulsion gels using water-soluble hydrocolloids and flaxseed oil containing lower total fat and saturated fatty acids can be used as healthier alternatives to butter and margarine as well as carriers for omega-3 essential fatty acids.