A structural analysis of olive oil organogelation

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Organogels based on liquid vegetable oils are possible replacers of saturated or hydrogenated fats in the food industry. There is still a lack of information about the link between macroscopic parameters and material microstructure. By means of some mechanical and chemical-physics techniques such as rheology and Nuclear Magnetic ResonanceHere we investigated organogels, based on olive oil mixed with low amount of cocoa butter and commercial monoglycerides of fatty acids (Myverol) as organogelator agent. The obtained results can be useful to better understand the crystallization phenomena in edible oil gels and in selecting operating conditions for potential commercial applications.

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Journal: TechConnect Briefs
Volume: 1, Nanotechnology 2014: Graphene, CNTs, Particles, Films & Composites
Published: June 15, 2014
Pages: 309 - 311
Industry sectors: Advanced Materials & Manufacturing | Personal & Home Care, Food & Agriculture
Topics: Advanced Materials for Engineering Applications, Personal & Home Care, Food & Agriculture
ISBN: 978-1-4822-5826-4