engleski

Self-healing organogelators of vegetable oil and w/o emulsions

The powerful applicability of oil gelators is envisaged in food, cosmetics, pharmaceutical industry, paints, coatings, and agrochemicals. Concerning regulations requiring the elimination of saturated fats, rising concerns among consumers health and ecological damage caused by palm oil production motivated us to design small organic molecules capable to efficiently transform liquid oil to solid state. Patent protected Low molecular weight organic gelators show remarkable gelation efficiency in vegetable oils and emulsions, a thermal and mechanical stability, self-healing properties, a long period of stability and controlled delivery of hydro and liposoluble compounds [1, 2]. The gelators of the present invention showed thermoreversible and thixotropic properties in vegetable oil and emulsions with a minimum gelation concentration of 0.025 wt%. Oil gels subjected to rheological measurements showed moderate to strong gelation ability examined at low concentrations from 0.5 to 0.05 wt%. Storage modulus (G′) values of the gels from 0.1 to 0.5 wt% were in the range from 1 to 100 kPa, and yield point values from 10 Pa to 100 Pa, respectively. The Proof of concept is explored in preparation of new margarine, spreads, and confectionary products in collaboration with various food companies.

oil ; gelator ; self-assembly ; self-healing ; rheology ; fat substitutes

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