The role of edible oils in low molecular weight organogels rheology and structure

Food Research International
F R LupiD Gabriele

Abstract

In this paper, the role of solvent characteristics on the rheological and physicochemical properties of organogels was investigated using different techniques. Vegetable oils, such as rice, sunflower and castor oil were used as solvents, for producing organogels with monoglycerides of fatty acids or a mixture of fatty alcohols (policosanol) as gelators. Moreover, two non-edible oils (silicon and paraffin oil) were also used for analysing the properties of solvents completely different in nature with respect to the edible ones, for a better interpretation of the given results. Organogels were investigated from a rheological point of view and through a microscopic analysis, given by polarised light (POM) and atomic force (AFM) microscopy, and X-rays to study the crystallinity of the system. The IR technique was used to analyse the intermolecular interactions, resulting in interesting information about the effect of oil polarity on the driving forces promoting structuration. This investigation showed that when solvents of a similar chemical nature are used, their physical properties, mainly oil polarity, are strictly related to the properties of the organogel, such as the onset of crystallisation temperature, the stiffness of the ...Continue Reading

Citations

Apr 18, 2019·International Journal of Cosmetic Science·R M MartinezA R Baby
Jul 23, 2020·International Journal of Cosmetic Science·Francine C S César, Patrícia M B G Maia Campos
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Yadi WenZhongquan Sui
May 22, 2019·Food Research International·Thais Lomonaco Teodoro da SilvaSilvana Martini

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