Phase Behavior of Monoglycerides in Vegetable and Mineral Oil

Charó-Alvarado, Maria E.; Charó-Alonso, Míriam A.; Peña‐Gil, Anaid De la; Toro‐Vázquez, Jorge F.

doi:10.1007/s11483-023-09799-2

Cited by 3 publications

(4 citation statements)

References 24 publications

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“…2 to 4), the Lα and the sub-α exotherms were not observed in the 0.10% and 0.25% MGc thermograms. These results agreed with the phase transition behavior recently reported by Charó-Alvarado et al [49] for neat 1-glycerol monostearate and neat 1-glycerol monopalmitate in vegetable oil, both major components of the MGc used in the present study. According to these authors, at monoglyceride concentrations lower than 2%, the Lα phase crystallizes concomitantly with the sub-α1 phase developing just one small exotherm at lower temperature than when the Lα and the sub-α transitions occur independently (i.e., monoglyceride concentrations above 2%) [49].…”

Section: Cooling Thermograms Of the Ec-mgc Systemsupporting

confidence: 94%

“…These results agreed with the phase transition behavior recently reported by Charó-Alvarado et al [49] for neat 1-glycerol monostearate and neat 1-glycerol monopalmitate in vegetable oil, both major components of the MGc used in the present study. According to these authors, at monoglyceride concentrations lower than 2%, the Lα phase crystallizes concomitantly with the sub-α1 phase developing just one small exotherm at lower temperature than when the Lα and the sub-α transitions occur independently (i.e., monoglyceride concentrations above 2%) [49]. In spite of the crystallization behavior of the MGc, it was interesting to note that some EC-MGc mixtures formulated with 0.25% and 0.10% of MGc (i.e., 8% EC-0.25%, MGc, 8% EC-0.1% MGc, 7% EC-0.25% MGc) developed wellstructured oleogels (Table 1).…”

Section: Cooling Thermograms Of the Ec-mgc Systemsupporting

confidence: 94%

“…2 to 4). This behavior has been previously observed with vegetable oil solutions of commercial and pure monoglycerides [7,49]. In the same way, independent of the EC concentration used, the cooling thermograms for the EC-2% MGc, EC-1% MGc, and EC-0.5% MGc showed that the T Cr−O associated to the crystallization exotherm for the Lα phase followed similar behavior (Figs.…”

Section: Determination Of the Free And Interacting Monoglycerides Aft...supporting

confidence: 83%

“…It is well-known that the isotropic phase to Lα transition temperature is concentration dependent, occurring at lower temperature as the monoglyceride concentration in the oil solution decreased. On the other hand, the temperature for the Lα to sub-α phase transition is independent of the monoglyceride concentration and depends only on the number of carbons of the esteri ed fatty acid [6, 7,49]. Within this framework, the cooling thermograms showed that the 2% MGc was the only control system that showed the Lα and sub-α phase transitions (Figs.…”

Section: Cooling Thermograms Of the Ec-mgc Systemmentioning

confidence: 99%

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Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides

García-Ortega,

Charó-Alvarado,

Pérez-Martínez

et al. 2024

Food Biophysics

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The interaction between a low molecular weight (i.e., 19 kDa) ethyl cellulose (EC) and a commercial monoglyceride (MGc) in the development of EC-MGc oleogels was evaluated through rheological, DSC, and infrared spectroscopy measurements. The oleogels were developed through cooling (80°C to 2°C, 10°C/min) vegetal oil solutions of mixtures of EC at concentrations above (10%), below (7%), and at its minimal gelling concentration (8%), with MGc concentrations below its minimal gelling concentration (0%, 0.1%, 0.25%, 0.5%, 1%). At 0.10% MGc most of the monoglycerides developed hydrogen bonds with the EC. Thus, the EC-0.10% MGc oleogels were structured through EC-monoglyceride-EC interactions, that as the EC concentration increased entrapped the oil providing higher elasticity (G') than the EC oleogels.At MGc concentrations ≥ 0.25% the higher relative polarity of the oil favored the EC-EC interactions over the EC-monoglyceride-EC interactions. At temperatures < 10°C the monoglycerides in the oil crystallized within the free spaces of the entangled EC bers acting as active ller. Thus, at the same EC concentration the EC-0.25% MGc, EC-0.50% MGc, and EC-1% MGc oleogels achieved higher G' than the corresponding EC-0.10% MGc oleogels (P < 0.01). This behavior was more evident as the EC concentration increased. Additionally, the rheological measurements during cooling showed that below 40°C the EC went through a structural rearrangement that decreased the oleogels' elasticity. Since the structural rearrangement was cooling rate, EC and MGc concentration dependent, these factors could be used to tailor the rheological properties of oleogels developed with low molecular weight EC.

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Section: Cooling Thermograms Of the Ec-mgc Systemsupporting

confidence: 94%

Section: Cooling Thermograms Of the Ec-mgc Systemsupporting

confidence: 94%

Section: Determination Of the Free And Interacting Monoglycerides Aft...supporting

confidence: 83%

Section: Cooling Thermograms Of the Ec-mgc Systemmentioning

confidence: 99%

See 2 more Smart Citations

Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides

García-Ortega,

Charó-Alvarado,

Pérez-Martínez

et al. 2024

Food Biophysics

Self Cite

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State Diagrams of Binary Mixtures of Saturated Monoglycerides in Vegetable and Mineral Oil and their Impact in the Oleogels Rheology

Charó-Alvarado,

Charó-Alonso,

Toro-Vazquez

2024

Food Biophysics

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Thermomechanical Characterization of Oleogels elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides

García-Ortega,

Charó-Alvarado,

Pérez-Martínez

et al. 2023

Preprint

View full text Add to dashboard Cite

The interaction between a low molecular weight (i.e., 19 kDa) ethyl cellulose (EC) and a commercial monoglyceride (MGc) in the development of EC-MGc oleogels was evaluated through rheological, DSC, and infrared spectroscopy measurements. The oleogels were developed through cooling (80°C to 2°C, 10°C/min) vegetal oil solutions of mixtures of EC at concentrations above (10%), below (7%), and at its minimal gelling concentration (8%), with MGc concentrations below its minimal gelling concentration (0%, 0.1%, 0.25%, 0.5%, 1%). At 0.10% MGc most of the monoglycerides developed hydrogen bonds with the EC. Thus, the EC-0.10% MGc oleogels were structured through EC-monoglyceride-EC interactions, that as the EC concentration increased entrapped the oil providing higher elasticity (G’) than the EC oleogels. At MGc concentrations ≥ 0.25% the higher relative polarity of the oil favored the EC-EC interactions over the EC-monoglyceride-EC interactions. At temperatures < 10°C the monoglycerides in the oil crystallized within the free spaces of the entangled EC fibers acting as active filler. Thus, at the same EC concentration the EC-0.25% MGc, EC-0.50% MGc, and EC-1% MGc oleogels achieved higher G’ than the corresponding EC-0.10% MGc oleogels (P < 0.01). This behavior was more evident as the EC concentration increased. Additionally, the rheological measurements during cooling showed that below 40°C the EC went through a structural rearrangement that decreased the oleogels’ elasticity. Since the structural rearrangement was cooling rate, EC and MGc concentration dependent, these factors could be used to tailor the rheological properties of oleogels developed with low molecular weight EC.

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Phase Behavior of Monoglycerides in Vegetable and Mineral Oil

Cited by 3 publications

References 24 publications

Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides

Thermomechanical Characterization of Oleogels Elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides

State Diagrams of Binary Mixtures of Saturated Monoglycerides in Vegetable and Mineral Oil and their Impact in the Oleogels Rheology

Thermomechanical Characterization of Oleogels elaborated with a Low Molecular Weight Ethyl Cellulose and Monoglycerides

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