Organogelation of extra virgin olive oil with fatty alcohols, glyceryl stearate and their mixture

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• 作者：Francesca R. Lupi ^{francesca.lupi@unical.it} ; Ahmad Shakeel ^{ahmad_farooqi@hotmail.com} ; Valeria Greco ^{valeria.greco@unical.it} ; Noemi Baldino ^{noemi.baldino@unical.it} ; Vincenza Calabr&ograve ; ^{vincenza.calabro@unical.it} ; Domenico Gabriele ; ^{domenico.gabriele@unical.it}
• 关键词：Organogels ; Glyceryl stearate ; Policosanol ; Intermolecular interactions ; Rheology
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：77
• 期：Complete
• 页码：422-429
• 全文大小：1077 K
• 卷排序：77

文摘

Edible organogels were prepared using, as gelator, fatty alcohols and/or MAGs. Macroscopic properties and microstructure were studied with FTIR and rheology. MAGs organogel are characterized by hydrogen bonding. Fatty alcohols evidence van der Waals forces and, at high concentration, H bonding. Mixtures of gelators behave more closely to fatty alcohols.