Chemical Composition of Shellac

Weinberger, Harold; Gardner, Wm. Howlett

doi:10.1021/ie50340a022

Cited by 30 publications

(18 citation statements)

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“…It is widely used material in food and pharmaceutical fields as coating, glazing, and film forming agent [ 14 , 15 ]. Chemically, it is composed of a complex mixture of polar and non-polar components consisting of long chain fatty acids, wax esters, fatty alcohols, and alkanes [ 16 ].…”

Section: Resultsmentioning

confidence: 99%

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

Patel

Dewettinck

2015

Euro J Lipid Sci & Tech

171

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In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans-fat in the US, coupled with the increasing concerns about the negative health effects of saturated fat consumption, has resulted in an increased interest in the area of identifying alternative ways of structuring edible oils using non-fat-based building blocks. In this paper, we give a brief account of three alternative approaches where oil structuring was carried out using wax crystals (shellac), polymer strands (hydrophilic cellulose derivative), and emulsion droplets as structurants. These building blocks resulted in three different types of oleogels that showed distinct rheological properties and temperature functionalities. The three approaches are compared in terms of the preparation process (ease of processing), properties of the formed systems (microstructure, rheological gel strength, temperature response, effect of water incorporation, and thixotropic recovery), functionality, and associated limitations of the structured systems. The comparative evaluation is made such that the new researchers starting their work in the area of oil structuring can use this discussion as a general guideline.Practical applicationsVarious aspects of oil binding for three different building blocks were studied in this work. The practical significance of this study includes (i) information on the preparation process and the concentrations of structuring agents required for efficient gelation and (ii) information on the behavior of oleogels to temperature, applied shear, and presence of water. This information can be very useful for selecting the type of structuring agents keeping the final applications in mind. For detailed information on the actual edible applications (bakery, chocolate, and spreads) which are based on the oleogel systems described in this manuscript, the readers are advised to refer our recent papers published elsewhere. (Food & Function 2014, 5, 645–652 and Food & Function 2014, 5, 2833–2841).

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Section: Resultsmentioning

confidence: 99%

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

Patel

Dewettinck

2015

Euro J Lipid Sci & Tech

171

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“…OFET devices were fabricated with indigo on natural resin shellac substrates. Shellac is produced by female lac beetles, and is harvested from trees in India and Thailand 21, 22. We have found that drop‐cast shellac resin forms smooth and uniform substrates (0.5 nm rms roughness for a 0.5 mm thick substrate, see Figures S5 and S6, Supporting Information).…”

Section: Electrochemical and Optical Data Measured From 40 Nm Indigo mentioning

confidence: 99%

Indigo ‐ A Natural Pigment for High Performance Ambipolar Organic Field Effect Transistors and Circuits

et al. 2011

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Millenniums-old natural dye indigo--a "new" ambipolar organic semiconductor. Indigo shows balanced electron and hole mobilities of 1 × 10(-2) cm(2) V(-1) s(-1) and good stability against degradation in air. Inverters with gains of 105 in the first and 110 in the third quadrant are demonstrated. Fabricated entirely from natural and biodegradable compounds, these devices show the large potential of such materials for green organic electronics.

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“…Here we use shellac (E904, the food additive code), a natural resin, to achieve the desired protection. Shellac is a hydrophobic polymer that consists of a complex mixture of polyhydroxy polycarboxylic esters, lactones and anhydrides [ 26 , 27 ], as shown in figure 1 a , and is compatible with β-carotene. To encapsulate β-carotene, we develop microfluidic and solvent-diffusion techniques to fabricate shellac particles with β-carotene uniformly dispersed in the polymer matrix.…”

Section: Introductionmentioning

confidence: 99%

Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour

et al. 2017

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Colour is one of the most important visual attributes of food and is directly related to the perception of food quality. The interest in natural colourants, especially β-carotene that not only imparts colour but also has well-documented health benefits, has triggered the research and development of different protocols designed to entrap these hydrophobic natural molecules to improve their stability against oxidation. Here, we report a versatile microfluidic approach that uses single emulsion droplets as templates to prepare microparticles loaded with natural colourants. The solution of β-carotene and shellac in the solvent is emulsified by microfluidics into droplets. Upon solvent diffusion, β-carotene and shellac co-precipitates, forming solid microparticles of β-carotene dispersed in the shellac polymer matrix. We substantially improve the stability of β-carotene that is protected from oxidation by the polymer matrix and achieve different colour appearances by loading particles with different β-carotene concentrations. These particles demonstrate great promise for practical use in natural food colouring.

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Chemical Composition of Shellac

Cited by 30 publications

References 0 publications

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

Comparative evaluation of structured oil systems: Shellac oleogel, HPMC oleogel, and HIPE gel

Indigo ‐ A Natural Pigment for High Performance Ambipolar Organic Field Effect Transistors and Circuits

Dispersing hydrophobic natural colourant β-carotene in shellac particles for enhanced stability and tunable colour

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