| Autor: |
Sarkisyan, Varuzhan, Frolova, Yuliya, Sobolev, Roman, Kochetkova, Alla |
| Zdroj: |
Food Biophysics; Jun2023, Vol. 18 Issue 2, p262-272, 11p |
| Abstrakt: |
The development of oleogels is currently at the stage of searching for optimal methods of structure formation to obtain the specified product properties. One of the approaches is to optimize the composition of the gelator. The current problem is the lack of information about the role of gelators in their combination in oleogel formation process. The study aimed to determine the effect of combining individual fractions from beeswax on the properties of oleogels. For this purpose, differential scanning calorimetry, polarized light microscopy, texture analysis, and oil-binding capacity measuring methods were used to study sunflower oil-based oleogels with the addition of a 6 wt. % gelator. Beeswax or combinations of its fractions obtained by preparative liquid chromatography were used as different gelators. A close linear correlation was shown between the onset temperature of crystallization and the content of hydrocarbons (r = -0.804, p < 0.001) and wax esters (r = 0.925, p < 0.001). It was found that the strongest gels were formed when the content of wax esters was from 64.74% to 89.36% with the addition of 7.86% to 20.64% of a mixture of free fatty acids and alcohols. The onset temperature of crystallization can be corrected by varying the content of hydrocarbons in the system up to 80.18% while maintaining firmness higher than that of beeswax oleogel. The obtained data are useful for directed regulation of oleogels properties by varying the gelator composition. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
|
Full text from SpringerLink