Palm Olein Organogelation Using Mixtures of Soy Lecithin and Glyceryl Monostearate

Sheah Yee Ghan, Lee Fong Siow, Chin Ping Tan, Kok Whye Cheong, Yin Yin Thoo

Research output: Contribution to journalArticleResearchpeer-review

7 Citations (Scopus)


The present work investigated the interaction between soy lecithin (SL), glyceryl monos-tearate (GMS), and water in structuring palm olein (PO) to create an organogel having similar mechanical properties to commercial spread. Extreme vertices mixture design was used to optimize the composition of PO-based organogel. The resulting model showed a good fit to the predicted data with R2 ≥ 0.89. The optimum composition was 8% SL, 22% GMS, 28% water, and 42% PO (w/w) to produce a mean firmness of 1.91 N, spreadability of 15.28 N s−1, and oil binding capacity (OBC) of 83.83%. The OBC of optimized organogel was 10% higher than commercial spread product, and no significant difference was observed in the mechanical properties (p > 0.05). The microstructure, as well as the rheological and thermal properties of the optimized organogel were characterized. Fourier transform infrared analysis indicated that hydrogen bonding and van der Waals interactions were the key driving forces for organogelation. The mixture of SL and GMS favored the formation of β + β form crystals with a predominance of the β form. These results have important implications for the development of PO-based organogel as a potential fat replacer in the production of low-fat spread.

Original languageEnglish
Article number30
Number of pages15
Issue number1
Publication statusPublished - Jan 2022


  • Glyceryl monostearate
  • Mixture design
  • Organogel
  • Palm olein
  • Soy lecithin

Cite this