Comparing the crystallization and rheological behavior of organogels developed by pure and commercial monoglycerides in vegetable oil

Food Research International
A López-MartínezJorge F Toro-Vazquez

Abstract

We investigated the crystallization and rheological behavior of organogels developed with commercial (MSGC) and pure (MSGP) monoglycerides in safflower oil solutions (0.5% to 8% wt/wt). The MSGC was composed of 1-mono-stearoyl-glycerol (1-MSG, 37.7%) and 1-mono-palmitoyl-glycerol (1-MPG, 54.0%), and the MSGP essentially by 1-MSG (93.51%). The elastic (G') and loss (G″) moduli of the MSGC and MSGP-oil solutions were measured from 80°C until achieving 5°C, and then during isothermal conditions. The d(G')/d(time) rheograms, where d(G')/d(time) is the difference in G' between subsequent time-temperature conditions during cooling, followed closely the phase transition observed by the monoglycerides (MG). The d(G')/d(time) profile showed that the formation of the inverse lamellar α mesophase provided a limited structure to the vegetable oil. In contrast, the crystallization of the sub-α phase in the MSGC-oil system, and of the sub-α1 and sub-α2 phases in the MSGP-oil system structured the vegetable oil through the uptake and retention of oil within their microstructure. Additionally, smaller crystals formed the three-dimensional crystal structure in the MSGC organogels. This is in comparison with the larger crystal size observed in M...Continue Reading

Citations

Oct 23, 2018·Physical Chemistry Chemical Physics : PCCP·Sampsa VierrosMaria Sammalkorpi
Aug 15, 2020·Food & Function·Areen AshkarMaya Davidovich-Pinhas
Jul 11, 2019·Food Science & Nutrition·Elahe KamaliHassan Ahmadi Gavlighi
Jan 7, 2016·Annual Review of Food Science and Technology·M Davidovich-PinhasA G Marangoni
Dec 17, 2020·Foods·Daniel Golodnizky, Maya Davidovich-Pinhas
Aug 30, 2021·Food Chemistry·Aurélie MoniéJean-Christophe Garrigues

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