Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system
Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system
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DOI：
10.1002/ejlt.201700069
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发表时间：
2017-11-01
影响因子：
2.7
通讯作者：
Marangoni, Alejandro G.
中科院分区：
文献类型：
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作者：
Gravelle, Andrew J.;Blach, Carolin;Marangoni, Alejandro G.
在聚合物油凝胶剂乙基纤维素 (EC) 存在下，表征了不同油凝胶剂质量比的硬脂醇：硬脂酸 (SO:SA) 油凝胶的物理性质。中等比例（8:2 至 4:6）的 EC/SO:SA 油凝胶组合的大变形特性与相应的 SO:SA 配方相似。其余比例在 EC 存在下表现出凝胶强度的显着增加，其中最硬的是硬脂酸 (0:10)。 SO:SA 的多晶型和热行为均不受 EC 影响，但 10 摄氏度时 SFC 的增加与较硬的凝胶相关。 EC 极大地改变了 SOSA 网络的微观结构，产生由分支针状晶体簇组成的结构。总体而言，在存在纯硬脂醇或硬脂酸晶体的比例之外，凝胶强度的增加可归因于固体的增加和二次 EC 网络的增强。 实际应用：此处研究的混合凝胶剂系统具有作为脂肪模拟物的潜力。提供最大油结构能力和可塑性的SO:SA比例为8:2和7:3 SO:SA。这种使用补充胶凝剂的策略应该有助于优化不同食品应用的油凝胶的功能。
The physical properties of stearyl alcohol:stearic acid (SO:SA) oleogels at varying oleogelator mass ratios were characterized in the presence of the polymer oleogelator ethylcellulose (EC). The large deformation properties of the combined EC/SO:SA oleogels at intermediate ratios (8:2 to 4:6) were similar to that of the corresponding SO:SA formulations. The remaining ratios exhibited a substantial increase in gel strength in the presence of EC, with the hardest composed of stearic acid (0:10). Neither polymorphism, nor thermal behavior of SO:SA were affected by EC, but increases in SFC at 10 degrees C were correlated to harder gels. EC drastically altered the microstructure of the SOSA network producing structures made up of clusters of branching, needle-like crystals. Overall, the increase in gel strength outside the ratios where pure stearyl alcohol or stearic acid crystals were present, could be attributed to increased solids and reinforcement by the secondary EC network.Practical applications: The hybrid gelator system investigated here has potential as fat mimetic. The SO:SA ratios which provided the greatest oil-structuring ability and plasticity were 8:2 and 7:3 SO:SA. This strategy of using complementary gelators should prove useful for optimizing the functionality of oleogels for diverse food applications.