Vegetable and mineral oil oleogels developed at different monoglyceride to lecithin molar ratios Article uri icon

abstract

  • Thermomechanical and microstructural properties of oleogels developed with 2.1 to 15.7 Moles of monoglycerides/Mole of lecithin (MG/LC) were studied. The oleogels were developed (15°C) in vegetable (VO) and mineral (MO) oils using at each MG/LC 2%25 or 4%25 total mass of gelator. During oleogelation a synergistic interaction existed between the MG and the LC deriving in the development of MG-LC cocrystals even below the gelators%27 minimum gelling concentration. In the VO, the oil with the highest relative polarity, the oleogels were structured by a network of β crystals where the cocrystals delayed the Lα → β polymorphic transition and worked as an active filler. In the MO, the oil with the lowest relative polarity, the development of cocrystals was favored while the Lα → β transition occurred just in the 15.7 MG/LC oleogels. Then, at all MG/LC the VO oleogels with 2%25 or 4%25 total gelator concentration achieved higher G′ than MO oleogels. However, the presence of β crystals in VO oleogels will result in deleterious effects in shorter time than in MO oleogels. In both oils the oleogels with the highest G′ and gel-like rheological behavior were achieved at 8.1 MG/LC, particularly at 4%25 total gelator concentration. Under these conditions the β polymorph was limited developed in VO oleogels and completely absent in MO oleogels. Then, the rheology of MG-LC oleogels with storage stability might be tailored using as design variables the MG/LC, the total gelator concentration, and the polarity of the oil. © 2022 AOCS.

publication date

  • 2022-01-01