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Rheological properties of mixed oleogels: lecithin, sucrose ester, and monoacylglycerol interactions toward high-oleic sunflower oil structuring
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DOI：10.4025/actascitechnol.v48i1.74063.png)
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Abstract
En 中文
This study aimed to understand how oleogels are formed from a combination of monoacylglycerol (MAG), soy lecithin (SL), and sucrose fatty ester (SE) in high-oleic sunflower oil (HOSO). In this study, thirteen tests were conducted with binary (no SL) and ternary (SE + SL + MAG) mixture designs. To create the oleogels, the HOSO was heated to 70 degrees C, and the structuring agents were added until completely melted. The samples were then kept at 5 degrees C for 24 hours in a controlled environment to structure and stabilize the gel network. Afterward, the temperature was raised to 25 degrees C for another 24 hours. The mechanical properties were analyzed using the backward extrusion method. Flow curves were obtained from ramps downward and upward at 25 degrees C. Gap assessment, apparent viscosity curves, and thixotropic area assessment were also obtained. The results indicated that lecithin had a significant influence on the mechanical properties of oleogels in ternary interactions. All samples showed similar behavior: at high shear rates on the downward ramp, they were more structured, but with continued shear, they had Newtonian behavior. On the upward ramp, they had pseudoplastic behavior and thixotropy, as evidenced by the apparent viscosity curves, indicating a change in structure due to the alignment of the long chains of macromolecules decreasing resistance to flow. In conclusion, samples with higher SE contents in ternary interactions resulted in more structured materials, minimizing changes in apparent viscosity, with the most structured sample having intermediate SL values.
Keywords:
lipid structurants
ternary interactions
binary interactions
mechanical properties
viscosity
thixotropy of oleogel
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31
Citations:
563
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