Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles
Yükleniyor...
Dosyalar
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study aimed to prepare and compare sunflower oil oleogels with glycerol monostearate (GMS) and polyglycerol stearate (PGS) organogelators. Also, GMS oleogels with Pluronic F68 (F68) and Span 80 (SP80) amphiphiles, and PGS oleogels with Pluronic F68 and Tween 60 (TW60) amphiphiles were prepared to evaluate the effects of amphiphiles on oleogel properties. Minimum gelation concentration, gelation time, oil binding capacity, instrumental color, thermal properties, microscopy, X-ray diffraction patterns, and rheological properties were measured. Results indicated that the addition of the amphiphiles reduced minimum gelation concentration, increased crystals size, enhanced gelation time, changed color values, and reduced melting temperatures. Further, amphiphile addition yielded more stable but softer textures. All samples were thermo-reversible and stable during storage. New data for food-grade PGS oleogels were provided for the literature. PGS oleogels were found as good as GMS oleogels in most properties. Future studies with the prepared oleogels for various applications, including food products are envisioned.
Açıklama
Anahtar Kelimeler
Amphiphile, Glycerol monostearate, Oleogel, Polyglycerol stearate, Rheology, Stability
Kaynak
Food Structure
WoS Q Değeri
Q1
Scopus Q Değeri
Cilt
28
Sayı
Künye
Keskin Uslu, E., & Yılmaz, E. (2021). Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles. Food Structure, 28, 100192. https://doi.org/10.1016/j.foostr.2021.100192
