Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels. (21st September 2014)

• Record Type: Journal Article
• Authors: Rocha-Amador, Omar Gerardo; Gallegos-Infante, Jose Alberto; Huang, Qingrong; Rocha-Guzman, Nuria Elizabeth; Moreno-Jimenez, Martha Rocio; Gonzalez-Laredo, Ruben F.
• Other Names: Prieto Jose M. Academic Editor.
• Is Part Of: International journal of food science. Volume 2014(2014)
• Publication Date: 2014-09-21
• Subjects: Food -- Periodicals; Food industry and trade -- Periodicals; Food; Food Industry; Food; Food industry and trade; Periodicals; Electronic journals; Periodicals; Electronic journals; 664
• DOI: 10.1155/2014/513641
• Languages: English
• ISSNs: 2356-7015

Abstract

Abstract : The objective of this study was to evaluate the influence of gelator, vegetable oil, stirring speed, and temperature on the physical properties of obtained organogels. They were prepared under varying independent conditions and applying a fractional experimental design. From there a rheological characterization was developed. The physical characterization also included polarized light microscopy and calorimetric analysis. Once these data were obtained, X-Ray diffraction was applied to selected samples and a microstructure lattice was confirmed. Commonly, the only conditions that affect crystallization have been analyzed (temperature, solvent, gelator, and cooling rate). We found that stirring speed is the most important parameter in the organogel preparation.