Phase Behavior, Stability, and Mesomorphism of Monostearin–oil–water Gels

Autor: Amanda J. Wright, James W. E. Rush, Alejandro G. Marangoni, Heidi D. Batte, Stefan H. J. Idziak
Rok vydání: 2007
Předmět:
Zdroj: Food Biophysics. 2:29-37
ISSN: 1557-1866
1557-1858
DOI: 10.1007/s11483-007-9026-7
Popis: This paper is the characterization of a new material comprised of oil, water, monostearin and stearic acid, which can be used as a heart-friendly, low-saturate, trans fatty acid-free spreadable fat and shortening. Oil–water–monstearin mixtures formed a gel above 2% monostearin and 30% water and were stable over a month’s time. An increase in the storage modulus (G′), and peak melting temperature (T m) was observed over time, which suggests a slow change in structure to a more solid form. Powder x-ray diffraction measurements at temperatures above the Krafft temperature of the monglyceride (57°C) indicated the existence of a lamellar liquid crystalline phase $$ {\left( {L_{\alpha } } \right)} $$ with a (001) reflection occurring at 50 A. In addition to the 50 A reflection at small angles, a wide angle reflection at 4.2 A was observed upon cooling below 60°C, indicating a transition from the $$ L_{\alpha } $$ to the $$ L_{\beta } $$ phase, which upon storage at 22°C for one day converted to the coagel, or β-gel phase.
Databáze: OpenAIRE
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