Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride

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dc.authoridTemizkan, Riza/0000-0001-5746-8921
dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorTemizkan, Riza
dc.contributor.authorArifoglu, Nazan
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2025-01-27T21:21:22Z
dc.date.available2025-01-27T21:21:22Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20 degrees C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, thermal properties and crystal structures of the organogels were measured. During storage, their textural properties and peroxide values were monitored. The melting temperature of the MG organogels was found similar to that of the CM sample. Otherwise, the melting points of the MG gels were lower than those of the SW gels. Crystal morphology of the CM sample was found similar to MG gels by X-ray measurements. The firmness values of the SW organogels were higher than those of the MG gels. The peroxide values of all gels were within the legal limits.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey [COST 1120038, COST FA 1001]
dc.description.sponsorshipThis research is funded by the Scientific and Technical Council (TUBITAK) of Turkey as the COST 1120038 project within COST FA 1001 Action. The authors thank for the support.
dc.identifier.doi10.5650/jos.ess15053
dc.identifier.endpage720
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue7
dc.identifier.pmid26062641
dc.identifier.scopus2-s2.0-84936747653
dc.identifier.scopusqualityQ3
dc.identifier.startpage713
dc.identifier.urihttps://doi.org/10.5650/jos.ess15053
dc.identifier.urihttps://hdl.handle.net/20.500.12428/28920
dc.identifier.volume64
dc.identifier.wosWOS:000357348400003
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherJapan Oil Chemists Soc
dc.relation.ispartofJournal of Oleo Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectorganogel
dc.subjectfish oil
dc.subjectsunflower wax
dc.subjectmonoglyceride
dc.subjectstorage stability
dc.titleStructure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride
dc.typeArticle

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