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Create performance gels by adding canola oil.


The U.S. Army is developing high-carbohydrate, energy-enhancing, easily-consumed gel products. There is a desire to further fortify for·ti·fy  
v. for·ti·fied, for·ti·fy·ing, for·ti·fies

v.tr.
To make strong, as:
a. To strengthen and secure (a position) with fortifications.

b. To reinforce by adding material.
 these ration items with lipids in order to increase their caloric caloric /ca·lo·ric/ (kah-lor´ik) pertaining to heat or to calories.

ca·lor·ic
adj.
1. Of or relating to calories.

2. Of or relating to heat.
 density, but at the same time not compromise their texture and stability.

So Army scientists determined the effect of oil concentration on the rheological and various physical properties of the gels. Their research showed that performance gels can be formulated with up to 8% added oil with little effect on their flowability or syneresis syneresis /syn·er·e·sis/ (si-ner´e-sis) a drawing together of the particles of the dispersed phase of a gel, with separation of some of the disperse medium and shrinkage of the gel.

syn·er·e·sis
n.
.

The investigators determined the maximum feasible amount of oil that could be added to fortify the gels. The formulation for an orange-flavor gel that was thickened thick·en  
tr. & intr.v. thick·ened, thick·en·ing, thick·ens
1. To make or become thick or thicker: Thicken the sauce with cornstarch. The crowd thickened near the doorway.

2.
 with konjac, gellan and xanthan gums was varied to develop samples containing up to 16% (by weight) added canola oil Noun 1. canola oil - vegetable oil made from rapeseed; it is high in monounsaturated fatty acids
canola

vegetable oil, oil - any of a group of liquid edible fats that are obtained from plants
. The gels were analyzed using rotational viscometry vis·com·e·ter  
n.
An instrument used to measure viscosity. Also called viscosimeter.



[Short for viscosimeter.
 at temperatures ranging from 30 C to 80 C. They were fitted to Bingham and power law flow models.

The researchers determined the effects of oil content on gel color and extent of syneresis. Furthermore, the effect of four weeks storage at 49 C on flow parameters was assessed. Multivariate regression was used to determine the significance of oil concentration and storage on gel properties.

Both initial yield stress and initial flow coefficient increased with increasing oil content. The gels also became less shear-thinning as oil content increased. Greater temperatures reduced the magnitudes of all rheological parameters. There was a significant interaction between oil concentration and temperature for the Bingham coefficient.

Storage did not significantly affect flow properties. Oil separation was minimal up to 8% of added oil, but noticeable beyond that concentration. Oil content had an insignificant effect on gel color.

Further information. A. H. Barrett, U.S. Army Natick Soldier Center, U.S. Army Research, Development and Engineering Command, Combat Feeding Innovative Science Team, Kansas Street, Building 36, Room E-108, Natick, MA 01760; phone: 508-233-4001; URL URL
 in full Uniform Resource Locator

Address of a resource on the Internet. The resource can be any type of file stored on a server, such as a Web page, a text file, a graphics file, or an application program.
: www.natick.army.mil.
COPYRIGHT 2006 Food Technology Intelligence, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2006, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

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Publication:Emerging Food R&D Report
Date:Jun 1, 2006
Words:318
Previous Article:Noncarbohydrate, low-digestibility carbohydrate ingredients impact starch gelatinization.
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