Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

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.

• Publication year

  2014

• Venue

  International journal of food Science

• Publication date

  2014-09-21

• Fields of study

  Medicine, Materials Science, Chemistry

• Identifiers
  DOI 10.1155/2014/513641PMID 26904637PMCID 4745555
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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