Potential food applications of edible oil organogels

Hughes, N.E.; Marangoni, Alejandro G.; Wright, Amanda J.; Rogers, Michael A.; Rush, James W. E.

doi:10.1016/j.tifs.2009.06.002

Cited by 263 publications

(202 citation statements)

References 47 publications

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“…With the proper formulation and processing conditions, organ gelled emulsions may have application as low-fat spreads or to control the release of both hydrophilic and hydrophobic bioactive compounds. This is a relatively new concept and accordingly, there is very little scientific literature published on this topic [2,27,28].…”

Section: Emulsionsmentioning

confidence: 99%

“…An organ gel can be defined as an organic liquid entrapped within a thermo-reversible, anhydrous and structured viscous-elastic material by a three-dimensional gel network, also referred to as oleo gels if the organic phase is edible oil. This simply means transformation of a liquid oil into a 'gellike' structure with viscous-elastic properties This gel network is formed by the self-assembly of a relatively low concentration of low molecular weight compounds organogelator molecules; which are capable of gelling organic solvents [2,3].…”

Section: Introductionmentioning

confidence: 99%

“…It can also be used to entrap organic solvents in plastic and paint industries [4]. The use of oleo gels in the food industry is just beginnings, but the potential is substantial [2,5,6].…”

Section: Introductionmentioning

confidence: 99%

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Organogelation: It’s Food Application

Kaushik

Jain

et al. 2017

MOJFPT

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There is growing evidence that dietary fat may linked to risk of a number of chronic disorders, such as coronary heart disease or type 2 diabetes. Due to increasing consumer awareness to healthy and risk of saturated fat, food manufacturers are switching on novel technologies. One of novel technology is organogelation/oleogelation i.e. structuring of edible oils. The unique physical, functional, and nutritional properties of edible oil organogels has caught the eye of the food and pharmaceutical industries. These organogels are formed upon self assembly of surfactant-like small molecules into crystalline fibers at very low concentrations (wt 2%), which could be exploited for a variety of purposes in food products, from the manufacture of spreads to the solubilization, stabilization and delivery of lipid-soluble nutraceuticals. The use of oleo gels in the food industry is still in its infancy, but the potential is significant. This paper reviews about the traditional and current strategies of structuring oleo gels, types of gelators used in structuring and food applications.

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Section: Emulsionsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Organogelation: It’s Food Application

Kaushik

Jain

et al. 2017

MOJFPT

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“…Low molecular weight organogelators (LMWOGs) are gaining increased attention due to their potential applications in a variety of industrial sectors related to materials, cosmetics, health care, food and oil technology [1][2][3][4][5][6][7][8][9]. The design and elucidation of structure-property relationships of gelators is also a valuable area of research, in particular, establishing the relationship between the chemical structure of a gelator and its gelation properties in a given solvent [10][11][12][13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Self-Assembled Fluorinated Organogelators for Surface Modification

Raghavanpillai

Franco

2012

Applied Sciences

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Abstract:A new class of alkyl-and perfluoroalkyl-containing urea and amide derivatives was synthesized from amino acid derivatives. Most of these compounds showed excellent gelation behavior in organic solvents at low concentrations. A few organogelators selected from the initial screening were used for surface modification of fibrous substrates to create hydrophobic and oleophobic composites. The hydrophobic and oleophobic behaviors of these composites were ascribed to a combination of increased surface roughness and the alkyl/fluorinated functionalities present in the gelator backbone.

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“…[10] Also, conventional organogel materials have been vastly investigated for applications in pharmaceutical fields, the food industry, and the cosmetics industry. [10,11] The designability of organogels allows researchers to select gelators and solvents to achieve different purposes. The targeted functionality, design principle, and functioning mechanism of adhesive organogels are different from conventional ones.…”

mentioning

confidence: 99%

Antiadhesion Organogel Materials: From Liquid to Solid

Yao

Zheng

et al. 2017

Advanced Materials

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According to the interaction between the gelators that composing the network, organogels can be classified as chemical organogels which are formed by covalent bonds, and physical organogels which are held by weaker physical forces such as hydrogen bonding, van der Waals' interaction, or even π-stacking interaction. [7][8][9] In addition to the controlled release of small molecules, it has been reported that organogels demonstrate viscoelasticity, non-birefringence, thermoreversibility, thermostability, optical clarity, chirality effects, and biocompatibility. [10] Also, conventional organogel materials have been vastly investigated for applications in pharmaceutical fields, the food industry, and the cosmetics industry. [10,11] The designability of organogels allows researchers to select gelators and solvents to achieve different purposes. The targeted functionality, design principle, and functioning mechanism of adhesive organogels are different from conventional ones. Usually, macroscopic phase separation into crystalline and liquid layers is prevented in conventional organogel systems owing to the balance between gelator aggregating forces and solubilizing solvent-aggregate interactions. [8] However, it should be noted that formation and long-term preservation of the surface layer, which prevents direct contact between the deposits and the substrate, is essential to design and fabricate high-performance antiadhesion organogel. It would be favorable that a sufficient amount of liquid is stored in the crosslinked network, which can act as a reservoir so that the surface layer is maintained over a long period of time. The diversity of the gelators gives us a wide range of options in designing high-performance, multifunctional, and durable antiadhesion organogels. For example, a large amount of commercial monomers, precursors, oligomers, and curing agents can be selected to prepare chemical organogels; and supramolecules as well as polyelectrolytes with specific structures can be designed to fabricate physical organogels via self-assembly.Here, we focus on the recent progress of antiadhesion organogel materials with functional surface layers on which easy removal of liquid and solid deposits can be achieved. In particular, strategies for designing multifunctional as well as durable antiadhesion organogels are discussed. Also, potential applications of antiadhesion organogels are envisioned. Preparation of Antiadhesion Organogel MaterialsAccording to the nature of the molecules, the gelators used to prepare organogels can be categorized as polymeric and Various organogel materials with either a liquid or solid surface layer have recently been designed and prepared. These surface materials can substantially reduce the adhesion of foreign deposits such as water, blood, paint, ice, and so on; therefore, they exhibit great potential for the easy removal of foreign deposits. Here, a brief discussion about the mechanism of organogel materials in reducing adhesion is given; then, examples of liquid organogels for fightin...

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Potential food applications of edible oil organogels

Cited by 263 publications

References 47 publications

Organogelation: It’s Food Application

Organogelation: It’s Food Application

Self-Assembled Fluorinated Organogelators for Surface Modification

Antiadhesion Organogel Materials: From Liquid to Solid

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