Influence of commercial saturated monoglyceride, mono-/diglycerides mixtures, vegetable oil, stirring speed, and temperature on the physical properties of organogels

Omar Gerardo Rocha-Amador, Jose Alberto Gallegos-Infante, Qingrong Huang, Nuria Elizabeth Rocha-Guzman, Martha Rociomoreno-Jimenez, Ruben F. Gonzalez-Laredo

Research output: Contribution to journalArticlepeer-review

18 Scopus citations

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.

Original languageEnglish (US)
Article number513641
JournalInternational Journal of Food Science
Volume2014
DOIs
StatePublished - 2014

All Science Journal Classification (ASJC) codes

  • Food Science

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