Influencing the crystallization behavior of binary mixtures of stearyl alcohol and stearic acid (SOSA) using ethylcellulose

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• 作者：Andrew J. Gravelle^a ; ¹ ; Maya Davidovich-Pinhas^b ; ¹ ; Shai Barbut^a ; Alejandro G. Marangoni^a ; ^{amarango@uoguelph.ca}
• 关键词：CGC ; critical gelation concentration ; EC ; ethylcellulose ; SOSA ; stearyl alcohol/stearic acid
• 刊名：Food Research International
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：91
• 期：Complete
• 页码：1-10
• 全文大小：1365 K
• 卷排序：91

文摘

Oleogels structured with stearyl alcohol and stearic acid (SOSA) were investigated. The addition of ethylcellulose (EC) altered the crystallization behavior of SOSA. X-ray analysis showed SOSA polymorphism was maintained. DSC, rheology and micrographs indicated SOSA interacts with EC during crystallization. EC/SOSA oleogels exhibited a smoother flow curve, comparable to a spreadable fat.