Rheological and Thermal Transition of High Internal Phase Emulsion Gel Structured from Sardine Oil-Based Monostearate Oleogel and Caseinate–Carrageenan Hydrogel
Description
This dataset presents rheological and thermal transition data of high internal phase emulsion (HIPE) gels structured from sardine oil-based monostearate oleogel and a combination of caseinate–carrageenan hydrogel. The purpose of this study was to optimize the emulsifier system for structuring HIPE gels that can be applied in food systems, particularly as fat replacers in surimi products. Rheological characterization was performed using a TA Instruments DHR-1 Rheometer with oscillatory frequency sweep analysis at 25°C, evaluating both storage modulus (G′) and loss modulus (G″) across frequencies from 0.1 to 10 Hz. Thermal transition behavior was analyzed by Differential Scanning Calorimetry (DSC), determining melting profiles and thermal stability of the HIPE gels. Data includes: (i) Frequency sweep data (G′ and G″ values) of HIPE gels at varying emulsifier ratios. (ii) Thermal transition profiles from DSC analysis, indicating phase change temperatures. Supporting calculation sheets for OBC and droplet size where applicable. This dataset is useful for researchers studying colloidal fat replacement systems, marine-based oleogels, and the application of protein–polysaccharide hydrogel systems in food products.
Files
Steps to reproduce
HIPE Gel Preparation: Prepare monostearate-based oleogel using sardine oil by mixing 10% glycerol monostearate (GMS) at 70°C, followed by cooling at 4°C for 24 hours. The aqueous phase was prepared with caseinate (12%) and carrageenan (1%) dissolved in distilled water at 80°C. HIPE gels were formed by homogenizing oleogel into the aqueous phase at 12,000 rpm for 7 minutes, using oil-to-water ratios of 30%, 50%, and 70%. Rheological Measurement: Analyze storage modulus (G′) and loss modulus (G″) using oscillatory frequency sweep (0.1 to 10 Hz) at 25°C with a TA Instruments DHR-1 Rheometer. Thermal Transition (DSC): Perform DSC analysis from 5°C to 80°C at 5°C/min under nitrogen atmosphere to identify melting and crystallization transitions.
Institutions
- Institut Pertanian Bogor