New gelification method for vegetable oils I: cosmetic application

Aiache, Jean-Marc; Gauthier, Philippe; Aiache, S.

doi:10.1111/j.1467-2494.1992.tb00056.x

Cited by 47 publications

(19 citation statements)

References 3 publications

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“…The use of oleogelation as a strategy for structuring oils has been an active area of investigation over the past decade for applications in a variety of fields. These include improving the stability and moisturizing capabilities of cosmetic products , the development of bio‐based lubrication technology , various pharmaceutical applications (e.g., drug delivery and controlled release) , and to provide structure in food products . In particular, the identification and characterization of new gelator systems able to structure edible oils has seen a surge in interest in recent years .…”

Section: Introductionmentioning

confidence: 99%

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

Gravelle

Blach

Weiß

et al. 2017

Euro J Lipid Sci & Tech

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The physical properties of stearyl alcohol:stearic acid (SO:SA) oleogels at varying oleogelator mass ratios were characterized in the presence of the polymer oleogelator ethylcellulose (EC). The large deformation properties of the combined EC/SO:SA oleogels at intermediate ratios (8:2 to 4:6) were similar to that of the corresponding SO:SA formulations. The remaining ratios exhibited a substantial increase in gel strength in the presence of EC, with the hardest composed of stearic acid (0:10). Neither polymorphism, nor thermal behavior of SO:SA were affected by EC, but increases in SFC at 10°C were correlated to harder gels. EC drastically altered the microstructure of the SOSA network producing structures made up of clusters of branching, needle‐like crystals. Overall, the increase in gel strength outside the ratios where pure stearyl alcohol or stearic acid crystals were present, could be attributed to increased solids and reinforcement by the secondary EC network. Practical applications: The hybrid gelator system investigated here has potential as fat mimetic. The SO:SA ratios which provided the greatest oil‐structuring ability and plasticity were 8:2 and 7:3 SO:SA. This strategy of using complementary gelators should prove useful for optimizing the functionality of oleogels for diverse food applications. Ethylcellulose improved the gelling efficiency and gel strength of the stearoyl alcohol/stearic acid oleogelator system by altering the crystalline microstructure.

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Section: Introductionmentioning

confidence: 99%

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

Gravelle

Blach

Weiß

et al. 2017

Euro J Lipid Sci & Tech

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“…5 Ethylcellulose (EC) has been identified as a polymer organogelator. [6][7][8] It is also used as a binder, thickener, stabilizer and film former in some cosmetic products such as nail polish, lipstick or fragrances. 9 EC organogels have also been studied as fat replacers.…”

Section: Introductionmentioning

confidence: 99%

The replacement for petrolatum: thixotropic ethylcellulose oleogels in triglyceride oils

Stortz

Marangoni

2014

Green Chem.

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“…The concept of using a polymer as a structurant for gelling vegetable oils was first introduced way back in 1990s 36,37 The polymer used for this study was EC, a hydrophobic cellulose derivative and till date, it is the only food-grade polymer that can be used for oil gelation through direct dispersion. Using polymers for oil structuring appears promising because there are many polymers that are approved for use in foods and most of them have been well-characterized.…”

Section: Reviewmentioning

confidence: 99%

Edible oil structuring: an overview and recent updates

2016

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In recent years, research dealing with edible oil structuring has received considerable interest from scientific community working in the area of food formulation. Much of this interest is linked to the possibility of using structured oil in development of newer product formats with improved nutritional profile (trans fat-free, low in saturated fats and high in mono and/or poly unsaturated fatty acids). In addition to the obvious industrial need of finding the alternative formulation approach, the interesting properties of structured systems (particularly, oleogels) also makes them a fascinating subject for fundamental studies. In this paper, we attempt to give a comprehensive and concise overview of the field of oil structuring with special emphasis on the updates from recent years. Specifically, several categories of food-grade oleogelators and their potential food applications are summarized with typical examples along with a discussion on the general principles and unresolved challenges related to this emerging area.

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New gelification method for vegetable oils I: cosmetic application

Cited by 47 publications

References 3 publications

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system

The replacement for petrolatum: thixotropic ethylcellulose oleogels in triglyceride oils

Edible oil structuring: an overview and recent updates

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