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Due to the health consequences of an unhealthy diet with a high content of trans fats, food alternatives for health care have been developed, including natural foods with the minimum amount of carbohydrates and saturated fats . Therefore, the formulation of oleogeles free of trans fats was proposed from (w/o) emulsion using avocado and sacha inchi oil and different emulsifiers. A 3x3 factorial design was used in which the type of emulsifier: lecithin, glyceryl monostearate and the ratio of avocado and sacha inchi oil was varied . A product was obtained with greenish and yellow dyes, whose chromaticity b* is affected by the type of emulsifier, taking more yellow tones when the lecithin-glyceryl monostearate mixture is used . Formulations with a 70/30 ratio of oils using Lecithin as an emulsifier agent and formulation with an 80/20 oil ratio and using glyceryl monostearate showed the best results in terms of firmness in contrast to commercial margarines, meeting the physico-chemical requirements established in the current standards for oils and margarines such as: peroxide value (<10m-eq O2/kg fat), acidity (<0 .8% oleic acid) and moisture content (≥ 16% w.b).

Caracterización fisicoquímica de oleogeles de aceite de aguacate (Persea americana) y sacha inchi (Plukenetia volubilis)