Comparison of the Pomegranate Seed Oil Organogels of Carnauba Wax and Monoglyceride
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Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The aims of this study were to prepare organogels from pomegranate seed oil (PO) with carnauba wax (CW) and monoglyceride (MG), compare the organogels with a commercial margarine (CM) and evaluate 3 months storage stability. At 3% organogelator addition, no gels were formed, while at 7 and 10% additions, the oil binding capacities increased and were always higher in CW organogels, with crystal formation times of 8.0 to 14.0 min. Solid fat content (SFC) of the CW organogels varied between 2.96 and 8.71% at 20 degrees C, while MG gels had 2.89-9.43%, and CM had 29.73% SFC. The peak melting temperatures of the CW organogels ranged from 74.73 to 75.74 degrees C and MG organogels ranged from 11.09 to 50.63 degrees C, whereas CM product exhibited 45.92 degrees C peak melting temperature. The hardness of CW organogels was higher than that of MG organogels. The organogels showed potential as spreadable products. (c) 2014 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2015, 132, 41343.
Açıklama
Anahtar Kelimeler
differential scanning calorimetry (DSC), gels, X-ray
Kaynak
Journal of Applied Polymer Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
132
Sayı
4
