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

Autori
Šijaković Vujičić, Nataša ; Jerić, Ivanka ; Suć Sajko, Josipa ; Radošević, Petra ; Brkljačić, Lidija ; Kurečić, Ivona

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
19th Ružička days "Today science – tomorrow industry" : book of abstracts = 19. međunarodni znanstveno-stručni skup Ružičkini dani "Danas znanost - sutra industrija" : knjiga sažetaka / Babić, Jurislav - Osijek : Zagreb : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2022, 9-9

Skup
International Conference 19th Ružička days "Today science – tomorrow industry" = 19. međunarodni znanstveno-stručni skup Ružičkini dani "Danas znanost - sutra industrija"

Mjesto i datum
Vukovar, Hrvatska, 21.09.2022. - 23.09.2022

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Interdisciplinarne prirodne znanosti, Prehrambena tehnologija

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