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Preparation and characterization of oleogels and emulgels with glycerol monooleate–cholesterol mixtures

Eda Keskin Uslu and Emin Yılmaz

Faculty of Engineering, Department of Food Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey

 

E-mail: eyilmaz@comu.edu.tr

Received: 29 July 2020  Accepted: 9 December 2020

Abstract:

This study aimed to prepare and characterize oleogels and emulgels with glycerol monooleate (GMO): cholesterol gelator system. Oleogels, including 5 and 10% of each gelator were prepared. Emulgels with the same organogelator mixture concentrations, and 10 and 20% water phase were also prepared successfully. The gelation time decreased as the added gelator mixture and water concentrations increased. All samples had significant oil binding capacity and creamish-white colors. The oleogels melted just below body temperature, while emulgels melted around body temperature as determined by differential scanning calorimetry. The samples’ crystalline networks were observed with the X-ray diffraction analysis and displayed β and β′ polymorphic type crystals. Rheological measurements revealed that as gelator mixture concentration increased, gel strength enhanced, but in the emulgels, the gel strength decreased significantly as added water content increased. All oleogels and emulgels showed time-dependent thixotropic recovery ability. Temperature ramp tests indicated that the oleogels were stable up to 28 °C, but the emulgels kept their gelled consistency up to 70 °C. Overall, the common properties of these new oleogel and emulgels were provided. Future studies for some applications are foreseen.

Keywords: Glycerol monooleate; Cholesterol; Organogelator; Oleogel; Emulgel; Rheology

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-020-01468-9

 

Chemical Papers 75 (5) 2075–2085 (2021)

Tuesday, May 28, 2024

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