Access the full text.
Sign up today, get DeepDyve free for 14 days.
M. Rogers, A. Wright, A. Marangoni (2008)
Engineering the oil binding capacity and crystallinity of self-assembled fibrillar networks of in edible oils.Soft matter, 4 7
Kiyotaka Sato, R. Boistelle (1983)
Occurrence of stearic acid polymorphs from cyclohexane solutionsJournal of Colloid and Interface Science, 94
B. Amsden (1998)
Solute Diffusion within Hydrogels. Mechanisms and ModelsMacromolecules, 31
B. Janković, M. Marinović‐Cincović, M. Dramićanin (2014)
Study of non-isothermal crystallization of Eu3+ doped Zn2SiO4 powders through the application of various macrokinetic modelsJournal of Alloys and Compounds, 587
S. Sagiri, B. Behera, R. Rafanan, C. Bhattacharya, K. Pal, I. Banerjee, D. Rousseau (2014)
Organogels as Matrices for Controlled Drug Delivery: A Review on the Current StateSoft Materials, 12
Gupta Gupta, Nagpal Nagpal, Khan Khan, Aggarwal Aggarwal, Kaur Kaur, Singh Singh, Behl Behl, Jain Jain (2014)
A review on non‐ionic surfactant based organogel for transdermal deliverySyst, 13
Soni Soni (2015)
Formulation and evaluation of poly herbal creamIntl J Pharmaceut Biol Arch, 5
Li-juan Han, Lin Li, Lei Zhao, Bing Li, Guoqin Liu, Xinqi Liu, Xuede Wang (2013)
Rheological properties of organogels developed by sitosterol and lecithinFood Research International, 53
A. Francis (2005)
Non‐Isothermal Crystallization Kinetics of a Blast Furnace Slag GlassJournal of the American Ceramic Society, 88
Gupta (2014)
14Syst, 13
M. Pernetti, K. Malssen, E. Flöter, A. Bot (2007)
Structuring of edible oils by alternatives to crystalline fatCurrent Opinion in Colloid and Interface Science, 12
P. Terech, R. Weiss (1997)
Low Molecular Mass Gelators of Organic Liquids and the Properties of Their Gels.Chemical reviews, 97 8
David Pérez-Martínez, C. Álvarez-Salas, J. Morales-Rueda, J. Toro‐Vázquez, M. Charó-Alonso, E. Dibildox‐Alvarado (2005)
The effect of supercooling on crystallization of cocoa butter-vegetable oil blendsJournal of the American Oil Chemists' Society, 82
J. Solís-Fuentes, M. Durán-de-Bazúa (2004)
Mango seed uses: thermal behaviour of mango seed almond fat and its mixtures with cocoa butter.Bioresource technology, 92 1
R. Gallego, Jesús Arteaga, C. Valencia, J. Franco (2013)
Rheology and thermal degradation of isocyanate-functionalized methyl cellulose-based oleogels.Carbohydrate polymers, 98 1
B. Breitschuh, E. Windhab (1998)
Parameters influencing cocrystallization and polymorphism in milk fatJournal of the American Oil Chemists’ Society, 75
N. Garti, E. Wellner, S. Sarig (1981)
Effect of food emulsifiers on crystal structure and habit of stearic acidJournal of the American Oil Chemists’ Society, 58
S. Sagiri, Vijeta Sharma, Piyali Basak, K. Pal (2014)
Mango butter emulsion gels as cocoa butter equivalents: physical, thermal, and mechanical analyses.Journal of agricultural and food chemistry, 62 47
P. Sriamornsak, R. Kennedy (2011)
Effect of sodium fluorescein on release characteristics of a macromolecule from calcium alginate gel beadsCarbohydrate Polymers, 84
Branco (2009)
1339Biomaterials, 30
M. George, R. Weiss (2006)
Molecular organogels. Soft matter comprised of low-molecular-mass organic gelators and organic liquids.Accounts of chemical research, 39 8
P. Lodha, A. Netravali (2005)
Thermal and mechanical properties of environment-friendly ‘green’ plastics from stearic acid modified-soy protein isolateIndustrial Crops and Products, 21
Eduardo Paiva, M. Corazza, M. Sierakowski, J. Wärnå, D. Murzin, F. Wypych, T. Salmi (2015)
Influence of two different alcohols in the esterification of fatty acids over layered zinc stearate/palmitate.Bioresource technology, 193
P. Severino, S. Pinho, E. Souto, M. Santana (2011)
Polymorphism, crystallinity and hydrophilic-lipophilic balance of stearic acid and stearic acid-capric/caprylic triglyceride matrices for production of stable nanoparticles.Colloids and surfaces. B, Biointerfaces, 86 1
M. Rogers (2009)
Novel structuring strategies for unsaturated fats – Meeting the zero-trans, zero-saturated fat challenge: A reviewFood Research International, 42
J. Grant, J. Cho, C. Allen (2006)
Self-assembly and physicochemical and rheological properties of a polysaccharide-surfactant system formed from the cationic biopolymer chitosan and nonionic sorbitan esters.Langmuir : the ACS journal of surfaces and colloids, 22 9
J. Lopes-da-Silva, J. Coutinho (2007)
Analysis of the Isothermal Structure Development in Waxy Crude Oils under Quiescent ConditionsEnergy & Fuels, 21
Hanna. Maria, N. Lyczko, A. Nzihou, K. Joseph, C. Mathew, Sabu Thomas (2014)
Stress relaxation behavior of organically modified montmorillonite filled natural rubber/nitrile rubber nanocompositesApplied Clay Science, 87
Sijun Liu, Wei Yu, Chi-xing Zhou (2013)
Solvents effects in the formation and viscoelasticity of DBS organogelsSoft Matter, 9
A. López-Martínez, M. Charó-Alonso, A. Marangoni, J. Toro‐Vázquez (2015)
Monoglyceride organogels developed in vegetable oil with and without ethylcelluloseFood Research International, 72
M. Davidovich-Pinhas, A. Gravelle, S. Barbut, A. Marangoni (2015)
Temperature effects on the gelation of ethylcellulose oleogelsFood Hydrocolloids, 46
Atkinson (1990)
303
Rogers Rogers, Wright Wright, Marangoni Marangoni (2008)
Engineering the oil binding capacity and crystallinity of self‐assembled fibrillar networks of 12‐hydroxystearic acid in edible oilsSoft Matter, 4
F. Maleky, N. Acevedo, A. Marangoni (2012)
Cooling rate and dilution affect the nanostructure and microstructure differently in model fatsEuropean Journal of Lipid Science and Technology, 114
E. Yılmaz, Mustafa Öğütcü (2014)
Properties and Stability of Hazelnut Oil Organogels with Beeswax and MonoglycerideJournal of the American Oil Chemists' Society, 91
P. Atkinson, M. Grimson, R. Heenan, A. Howe, B. Robinson (1989)
Structure of microemulsion-based organo-gelsJournal of The Chemical Society, Chemical Communications
Johansson Johansson, Bergenståhl Bergenståhl (1992)
The influence of food emulsifiers on fat and sugar dispersions in oilsJ Am Oil Chem Soc, 69
E. Corona, J. García-Pérez, J. Santacatalina, S. Ventanas, J. Benedito (2014)
Ultrasonic characterization of pork fat crystallization during cold storage.Journal of food science, 79 5
J. Toro‐Vázquez, J. Morales-Rueda, Adriana Torres-Martínez, M. Charó-Alonso, V. Mallia, Richard Weiss (2013)
Cooling rate effects on the microstructure, solid content, and rheological properties of organogels of amides derived from stearic and (R)-12-hydroxystearic acid in vegetable oil.Langmuir : the ACS journal of surfaces and colloids, 29 25
S. Sagiri, V. Singh, K. Pal, I. Banerjee, Piyali Basak (2015)
Stearic acid based oleogels: a study on the molecular, thermal and mechanical properties.Materials science & engineering. C, Materials for biological applications, 48
R. Kerr, X. Tombokan, Supriyo Ghosh, S. Martini (2011)
Crystallization behavior of anhydrous milk fat-sunflower oil wax blends.Journal of agricultural and food chemistry, 59 6
Maria Domingues, A. Ribeiro, M. Chiu, L. Gonçalves (2015)
Sorbitan and sucrose esters as modifiers of the solidification properties of zero trans fatsLwt - Food Science and Technology, 62
J. Lohmiller, R. Baumbusch, O. Kraft, P. Gruber (2013)
Differentiation of deformation modes in nanocrystalline Pd films inferred from peak asymmetry evolution using in situ x-ray diffraction.Physical review letters, 110 6
Idan Hod, Y. Mastai, D. Medina (2011)
Effect of solvents on the growth morphology of DL-alanine crystalsCrystEngComm, 13
Guangyu and, J. Dordick (2006)
Solvent Effect on Organogel Formation by Low Molecular Weight MoleculesChemistry of Materials, 18
D. Johansson, B. Bergenståhl (1992)
The influence of food emulsifiers on fat and sugar dispersions in oils. I. Adsorption, sedimentationJournal of the American Oil Chemists Society, 69
Woodall Woodall, Arnold Arnold, McKay McKay, Asbill Asbill (2012)
Effect of formulation pH on transdermal penetration of antiemetics formulated in poloxamer lecithin organogelIntl J Pharmaceut Comp, 17
Siepmann Siepmann, Peppas Peppas (2012)
Modeling of drug release from delivery systems based on hydroxypropyl methylcellulose (HPMC)Adv Drug Delivery Rev, 64
Branco Branco, Pochan Pochan, Wagner Wagner, Schneider Schneider (2009)
Macromolecular diffusion and release from self‐assembled β‐hairpin peptide hydrogelsBiomaterials, 30
A. Gravelle, S. Barbut, M. Quinton, A. Marangoni (2014)
Towards the development of a predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose oleogelsJournal of Food Engineering, 143
H. Schaink, K. Malssen, S. Morgado-Alves, D. Kalnin, E. Linden (2007)
Crystal network for edible oil organogels: Possibilities and limitations of the fatty acid and fatty alcohol systemsFood Research International, 40
Modulation of crystallization of stearic acid and its derivatives is important for tuning the properties of stearate oleogels. The present study delineates the crystallization of stearic acid in stearate oleogels in the presence of Span 60. Microarchitecture analysis revealed that stearic acid crystals in the oleogels changed its shape from plate‐like structure to a branched architecture in the presence of Span 60. Consequently, a significant variation in the mobility of the solute molecules inside the oleogel (Fluorescence recovery after photobleaching studies, FRAP analysis) was observed. Thermal analysis (gelation kinetics and DSC) revealed shortening of nucleation induction time and secondary crystallization with an increase in the Span 60 concentration. Furthermore, isosolid diagram suggested better physical stability of the formulations at higher proportions of Span 60. XRD analysis indicated that there was a decrease in the crystal size and the crystallinity of the stearic acid crystals with an increase in Span 60 concentration in the Span 60 containing oleogels. However, crystal growth orientation was unidirectional and found unaltered with Span 60 concentration (Avarmi analysis using DSC data). The mechanical study indicated a composition‐dependent variation in the viscoelastic properties (instantaneous (τ1), intermediate (τ2), and delayed (τ3) relaxation times) of the formulations. In conclusion, Span 60 can be used to alter the kinetics of the crystallization, crystal habit and crystal structure of stearic acid. This study provides a number of clues that could be used further for developing oleogel based formulation.
Journal of Food Science – Wiley
Published: Feb 1, 2016
Keywords: ; ; ; ;
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.