Stabilization of Ethyl‐Cellulose Oleogel Network Using Lauric Acid. Issue 2 (20th October 2019)

• Record Type: Journal Article
• Authors: Haj Eisa, Aya; Laufer, Sharon; Rosen‐Kligvasser, Jasmine; Davidovich‐Pinhas, Maya
• Is Part Of: European journal of lipid science and technology. Volume 122:Issue 2(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-10-20
• Subjects: ethyl‐cellulose -- hybrid materials -- oleogels -- rheology -- structure‐function; Oils and fats, Edible -- Periodicals; Lipids -- Periodicals; 660.63
• DOI: 10.1002/ejlt.201900044
• Languages: English
• ISSNs: 1438-7697

Abstract

Abstract: The use of oleogels in a wide range of applications requires a broad diversity of gel properties tailored for each purpose. The current research explores the combination of ethyl‐cellulose (EC) with lauric acid (LA), at different ratios with an emphasis to explore each component contribution and function in the gel structure and properties. The results suggest that oleogel physical properties strongly depend on the EC concentration. A transition from antagonistic to synergistic behavior between EC and LA with respect to the mechanical properties is observed above 4 wt% polymer. This behavior is seen in all LA concentrations, suggesting that the main effect arises from the EC while the LA acts as a stabilizer. In addition, LA reduces EC gelation temperature from approximately 140 °C to 79–101 °C, depending on the EC concentration, suggesting a 'plasticizing' effect. The recovery ability of EC oleogel after large amplitude deformation is improved from 16% to 34% due to the LA crystalline nature. LA crystal structure is not affected by EC concentration; however its crystallization temperature shifts to a lower temperature. Practical Applications : These results provide a broad overview of the composition‐function relation obtained while combining EC with LA. Abstract : Combination of polymer‐based oil structuring agent, ethyl‐cellulose (EC), with low molecular weight oil structuring agent, lauric acid (LA), leads to different mixing effects based on the EC concentration.