Stephanie Clark | Iowa State University (original) (raw)
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The objective of this study was to characterize a novel soy lecithin (SL) based oleogel (LOG) and... more The objective of this study was to characterize a novel soy lecithin (SL) based oleogel (LOG) and oleogel
emulsion (LOGE) prepared with different proportions of stearic acid (SA). Oleogels were developed with 1 wt%
of water, and two gelator concentrations (20 wt% and 30 wt%) with SL:SA ratios (0:10, 3:7, 5:5, 7:3, 10:0). The
same SL:SA proportions were used to prepare LOGE with 10 wt% and 20 wt% of water. Small (SAXD) and wide
(WAXD) angle x-ray diffraction studies and polarized light microscopy were conducted to determine the nanoand
microstructure of the samples. The hardness of the samples was analyzed using a texture analyzer and the
thermal properties with a differential scanning calorimeter. The results indicate that LOG were primarily formed
through the entanglement of bundles of reverse worm-like micelles of SL; however, LOGE were structured
mainly through SA crystals that interacted in a synergistic fashion with the SL reverse micelles network to
stabilize the three dimensional network. The hardness of the LOG and LOGE increased with an increase in SA,
however, in samples containing both SL and SA, LOGE were harder than LOG, demonstrating that the oleogelators
have a synergistic effect. The novel hybrid LOG and LOGE formulated with SA can be used as a more stable
alternative to SL oleogels particularly when the objective is to achieve semi-solid characteristics.
The objective of this study was to characterize a novel soy lecithin (SL) based oleogel (LOG) and... more The objective of this study was to characterize a novel soy lecithin (SL) based oleogel (LOG) and oleogel
emulsion (LOGE) prepared with different proportions of stearic acid (SA). Oleogels were developed with 1 wt%
of water, and two gelator concentrations (20 wt% and 30 wt%) with SL:SA ratios (0:10, 3:7, 5:5, 7:3, 10:0). The
same SL:SA proportions were used to prepare LOGE with 10 wt% and 20 wt% of water. Small (SAXD) and wide
(WAXD) angle x-ray diffraction studies and polarized light microscopy were conducted to determine the nanoand
microstructure of the samples. The hardness of the samples was analyzed using a texture analyzer and the
thermal properties with a differential scanning calorimeter. The results indicate that LOG were primarily formed
through the entanglement of bundles of reverse worm-like micelles of SL; however, LOGE were structured
mainly through SA crystals that interacted in a synergistic fashion with the SL reverse micelles network to
stabilize the three dimensional network. The hardness of the LOG and LOGE increased with an increase in SA,
however, in samples containing both SL and SA, LOGE were harder than LOG, demonstrating that the oleogelators
have a synergistic effect. The novel hybrid LOG and LOGE formulated with SA can be used as a more stable
alternative to SL oleogels particularly when the objective is to achieve semi-solid characteristics.