Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators

Basit Öğe Kaydı
dc.authorid0000-0001-5876-3826en_US
dc.authorid0000-0003-1527-5042en_US
dc.authorscopusid57219328835en_US
dc.authorscopusid7103132473en_US
dc.authorwosid-en_US
dc.authorwosid-en_US
dc.contributor.authorKeskin Uslu, Eda
dc.contributor.authorYılmaz, Emin
dc.date.accessioned2023-06-19T12:54:39Z
dc.date.available2023-06-19T12:54:39Z
dc.date.issued2021en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThe aim of this study was to evaluate the organogelation potential of tallow fat (TF) and partially hydrolyzed tallow fat (HTF) against saturated monoglyceride (MG) and a saturated monoglyceride + diglyceride mixture (MDG) as the organogelators. TF itself created oleogel at a 30% addition level, while HTF, MG and MDG oleogels were prepared at 10% addition levels. Fatty acid composition data showed that the oleogel of HTF (HTFO) was quite similar to those of MG and MDG oleogels. Solid fat content, free fatty acidity and peroxide values were found to be in acceptable ranges for HTFO. Thermal properties, crystal morphology and X-ray diffraction patterns were also evaluated. Rheological analyses indicated that all oleogels had higher storage modulus (G') than loss modulus (G''). The time-sweep test showed that after applying higher shear rates, the gels re-formed at rest. Further, all oleogels maintained their gelled consistency until around 54 °C. The results suggest that HTF could be a cheap, efficient, fast melting, safe and readily available organogelator.en_US
dc.identifier.citationKeskin Uslu, E., & Yilmaz, E. (2021). Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators. Grasas y Aceites, 72(1) doi:10.3989/GYA.1031192en_US
dc.identifier.doi10.3989/GYA.1031192
dc.identifier.issn0017-3495
dc.identifier.issn1988-4214
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85103155264
dc.identifier.urihttps://doi.org/10.3989/GYA.1031192
dc.identifier.urihttps://hdl.handle.net/20.500.12428/4328
dc.identifier.volume72en_US
dc.identifier.wosWOS:000658897200001
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKeskin Uslu, Eda
dc.institutionauthorYılmaz, Emin
dc.language.isoen
dc.publisherCSIC Consejo Superior de Investigaciones Cientificasen_US
dc.relation.ispartofGrasas y Aceitesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.relation.tubitakinfo:eu-repo/grantAgreement/TUBITAK/SOBAG/217O094
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/us/*
dc.subjectMicrostructureen_US
dc.subjectOrganogelatoren_US
dc.subjectPartially Hydrolozed Tallowen_US
dc.subjectRheologyen_US
dc.subjectTallowen_US
dc.titlePreparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators
dc.typeArticle

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
Eda_Keskin_Uslu_Makale.pdf
Boyut:
1.74 MB
Biçim:
Adobe Portable Document Format
Açıklama:
Araştırma Makalesi
İndir
Lisans paketi
Listeleniyor 1 - 1 / 1
[ X ]
İsim:
license.txt
Boyut:
1.44 KB
Biçim:
Item-specific license agreed upon to submission
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Gıda Mühendisliği Bölümü Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu