Mechanisms of self-assembly in nanostructured edible oils

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The long-term objective of this new research program is to develop a quantitative and qualitative understanding of the relationship between molecular and supramolecular structures and the macroscopic properties of self-assembled low molecular weight organogelators (i.e., compounds which gel oil). Self-assembled low molecular weight organogelators are becoming a more feasible alternative to fat crystal networks to structure lipid food products, cosmetics and pharmaceuticals. In order to predict which compounds may be utilized as organogels, we must first understand the basic mechanisms of self assembly. Within the first phase of this program (2009-2014) the effects of solvent polarity on the crystallization kinetics and fibre morphology of a model organogelator (12HSA) will be examined, systematic modification the position and nature of the secondary functional group within modified fatty acids will be used to probe the molecular considerations required for organogelation. Outcomes from this program are aimed in the long term to reduce trans and saturated fats in foods containing structured lipids. Fundamental knowledge gained from this program will be transitioned into the pharmaceutical, cosmetic and petroleum areas for nano-structured controlled delivery systems. This research directly benefits Canadian consumers along with food and pharmaceutical industries. Extensive fundamental knowledge of organogels, self assembly and advanced instruments used in the field of nano-technology will prepare HQP for careers in academia, government or industry.