Effect of intrinsic and extrinsic factors on the stability of the α-gel phase of a glyceryl monostearate–water system

Abstract

The α-gel phase of glycerlyl monostearate was stabilized by using specific co-surfactants, by setting slowly from the Lα phase and by avoiding shear.

Effect of the formulation and structure of monoglyceride-based gels on the viability of probioticLactobacillus rhamnosusuponin vitrodigestion

“…35,36 In binary systems, double layers of MG were separated by water layers and the swelling capacity of the aqueous lamellar phase of non-ionic monoglycerides was enhanced by the introduction of charged groups on the surface of the lipid bilayers (in this case stearic and palmitic acids), increasing in this way the repulsive forces and thus the swelling of MG structures in water. [37][38][39] In the ternary system, the MG crystalline lamellae surrounded the oil droplets building up the network, 36 as is well evident in the micrographs (Table 2). It should be noted that bigger oil droplets were observed in the T-milk sample in comparison with T-water.…”

Oleogel‐based emulsions: Concepts, structuring agents, and applications in food

“…Below the crystallization point, the lamellar phases are transformed into a sub‐α crystalline phase with aliphatic chains packed in an orthorhombic configuration. Monoacylglycerol crystallization involves the polymorphic transformation of lamellar monoacylglycerols (liquid‐crystalline state) through the α‐gel to form the oleogel and β‐gel laminar crystals in water (a coagel) (Bin Sintang et al., 2017; Chen & Terentjev, 2009; Dassanayake et al., 2011; Lopez‐Martínez et al., 2015; Wang et al., 2016; Wang & Marangoni, 2014). Gelation occurs via the rapid crystallization in the lateral direction that occurs after monoacylglycerol crystal nucleus formation, thus forming the first space‐filling network.…”

“…Gelation occurs via the rapid crystallization in the lateral direction that occurs after monoacylglycerol crystal nucleus formation, thus forming the first space‐filling network. This is followed by the formation of stacks of crystalline bilayers (Bin Sintang et al., 2017; Chen & Terentjev, 2009; Dassanayake et al., 2011; Lopez‐Martínez et al., 2015; Wang et al., 2016).…”

“…Shearing, in turn, accelerates the polymorphic transition by disturbing the formation of hydrated lamella. In contrast, storage at low temperatures slows the polymorphic transition (Wang et al., 2016). When small amounts of water are added to oleogels containing monoacylglycerols, the structure and functionality of these systems change depending on the behavior of the mesomorphic phase (Vereecken et al., 2010).…”

Influence of Different Meltable Binders on the Solid-State Behaviour and Dissolution Profiles of Solid Lipid Extrudates Processed Via Continuous Hot Melt Granulation

“…9). For instance, the transformation from the thermodynamically instable and less dense α-form to the most stable and densely packed βform had resulted in the reduction of wettability [36][37][38]. This is the reason of usage of stable β form, in sustained release dosage forms.…”