Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles

Keskin Uslu E., Yılmaz E.

FOOD STRUCTURE, vol.28, pp.100192-100201, 2021 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 28
  • Publication Date: 2021
  • Doi Number: 10.1016/j.foostr.2021.100192.
  • Journal Name: FOOD STRUCTURE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Page Numbers: pp.100192-100201
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

This study aimed to prepare and compare sunflower oil oleogels with glycerol monostearate (GMS) and polyglycerol

stearate (PGS) organogelators. Also, GMS oleogels with Pluronic F68 (F68) and Span 80 (SP80) amphiphiles,

and PGS oleogels with Pluronic F68 and Tween 60 (TW60) amphiphiles were prepared to evaluate the

effects of amphiphiles on oleogel properties. Minimum gelation concentration, gelation time, oil binding capacity,

instrumental color, thermal properties, microscopy, X-ray diffraction patterns, and rheological properties

were measured. Results indicated that the addition of the amphiphiles reduced minimum gelation concentration,

increased crystals size, enhanced gelation time, changed color values, and reduced melting temperatures.

Further, amphiphile addition yielded more stable but softer textures. All samples were thermo-reversible and

stable during storage. New data for food-grade PGS oleogels were provided for the literature. PGS oleogels were

found as good as GMS oleogels in most properties. Future studies with the prepared oleogels for various applications,

including food products are envisioned.