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

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

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

Izvornik
Annual European Rheology Conference (AERC 2022) / Guerrero, Antonio - Sevilla : The European Society of Rheology, 2022, 071-071

Skup
Annual European Rheology Conference (AERC 2022) ; VIII Iberian Meeting on Rheology (IBEREO 2022)

Mjesto i datum
Sevilla, Španjolska, 26.04.2022. - 28.04.2022

Vrsta sudjelovanja
Poster

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 and 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. In order to replace saturated fats (solid fat) with unsaturated fats (liquid oil) without disturbing structural and sensory characteristics of the food product, the properties of the liquid oil have to be structured to the state of solid fats. 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 simultaneous delivery of hydro and liposoluble bioactives. 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. Frequency sweep studies of the gels indicated that the storage modulus (G') and the loss modulus (G´´) values are independent of the applied frequency. The properties of the gels and w/o gelled emulsions were analysed by TEM, SEM, POM microscopy, X-ray scattering, DSC calorimetry and oscillatory rheology.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Interdisciplinarne prirodne znanosti

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