The Effect of tripalmitin crystallization on the thermomechanical properties of candelilla wax organogels Article uri icon

abstract

  • The effect of tripalmitin (TP) crystallization on the thermomechanical properties of organogels developed with candelilla wax (CW) was investigated using safflower oil high in triolein (HOSFO) as the liquid phase. Factorial combinations of CW (i.e., 0-3%25) and TP (i.e., 0-1%25) in the HOSFO were used to develop organogels at three different temperatures (T set). The onset of crystallization (T g) during the cooling stage (10 °C/min), the melting temperature (T M), and the corresponding heat of melting (ΔH M) of the organogels were determined by differential scanning calorimetry. Results showed that, without CW, the crystallization of TP in the HOSFO at the concentrations and T set investigated (i.e., -10°C to 25°C) did not develop a three-dimensional network that provided significant viscoelasticity (i.e., solid-like behavior) to the HOSFO. The CW developed organogels in the HOSFO with T M%27s that increased from ≈30.5°C up to ≈42.5°C as a function of CW concentration. In contrast, in the CW-1%25 TP system, the co-crystallization of TP and CW resulted in organogels with T M%27s that varied just between 36°C and 38°C, independent of the CW concentration. Higher elastic modulus (G′) and yield stress (σ*) were obtained with 3%25 CW-1.0%25 TP organogels than with organogels developed just by CW, particularly at T set%27s of -5°C and 15 °C. This research showed that co-crystallization of TP and CW, occurring at different extent as a function of T set, resulted in organogels with thermomechanical properties different from the ones showed by CW organogels. The results showed that co-crystallization of triacylglycerides with CW might be a useful alternative to tailor particular physicochemical properties associated to a specific functionality (i.e., melting profile and texture). Organogelation of vegetable oil might be used to develop trans-free vegetable-oil-based spreads and coatings and also novel food products with new textural perceptions for the consumers. © Springer Science Business Media, LLC 2009.
  • The effect of tripalmitin (TP) crystallization on the thermomechanical properties of organogels developed with candelilla wax (CW) was investigated using safflower oil high in triolein (HOSFO) as the liquid phase. Factorial combinations of CW (i.e., 0-3%25) and TP (i.e., 0-1%25) in the HOSFO were used to develop organogels at three different temperatures (T set). The onset of crystallization (T g) during the cooling stage (10 °C/min), the melting temperature (T M), and the corresponding heat of melting (ΔH M) of the organogels were determined by differential scanning calorimetry. Results showed that, without CW, the crystallization of TP in the HOSFO at the concentrations and T set investigated (i.e., -10°C to 25°C) did not develop a three-dimensional network that provided significant viscoelasticity (i.e., solid-like behavior) to the HOSFO. The CW developed organogels in the HOSFO with T M%27s that increased from ≈30.5°C up to ≈42.5°C as a function of CW concentration. In contrast, in the CW-1%25 TP system, the co-crystallization of TP and CW resulted in organogels with T M%27s that varied just between 36°C and 38°C, independent of the CW concentration. Higher elastic modulus (G′) and yield stress (σ*) were obtained with 3%25 CW-1.0%25 TP organogels than with organogels developed just by CW, particularly at T set%27s of -5°C and 15 °C. This research showed that co-crystallization of TP and CW, occurring at different extent as a function of T set, resulted in organogels with thermomechanical properties different from the ones showed by CW organogels. The results showed that co-crystallization of triacylglycerides with CW might be a useful alternative to tailor particular physicochemical properties associated to a specific functionality (i.e., melting profile and texture). Organogelation of vegetable oil might be used to develop trans-free vegetable-oil-based spreads and coatings and also novel food products with new textural perceptions for the consumers. © Springer Science %2b Business Media, LLC 2009.
  • The effect of tripalmitin (TP) crystallization on the thermomechanical properties of organogels developed with candelilla wax (CW) was investigated using safflower oil high in triolein (HOSFO) as the liquid phase. Factorial combinations of CW (i.e., 0-3%25) and TP (i.e., 0-1%25) in the HOSFO were used to develop organogels at three different temperatures (T set). The onset of crystallization (T g) during the cooling stage (10 °C/min), the melting temperature (T M), and the corresponding heat of melting (ΔH M) of the organogels were determined by differential scanning calorimetry. Results showed that, without CW, the crystallization of TP in the HOSFO at the concentrations and T set investigated (i.e., -10°C to 25°C) did not develop a three-dimensional network that provided significant viscoelasticity (i.e., solid-like behavior) to the HOSFO. The CW developed organogels in the HOSFO with T M's that increased from ≈30.5°C up to ≈42.5°C as a function of CW concentration. In contrast, in the CW-1%25 TP system, the co-crystallization of TP and CW resulted in organogels with T M's that varied just between 36°C and 38°C, independent of the CW concentration. Higher elastic modulus (G′) and yield stress (σ*) were obtained with 3%25 CW-1.0%25 TP organogels than with organogels developed just by CW, particularly at T set's of -5°C and 15 °C. This research showed that co-crystallization of TP and CW, occurring at different extent as a function of T set, resulted in organogels with thermomechanical properties different from the ones showed by CW organogels. The results showed that co-crystallization of triacylglycerides with CW might be a useful alternative to tailor particular physicochemical properties associated to a specific functionality (i.e., melting profile and texture). Organogelation of vegetable oil might be used to develop trans-free vegetable-oil-based spreads and coatings and also novel food products with new textural perceptions for the consumers. © Springer Science %2b Business Media, LLC 2009.

publication date

  • 2009-01-01