Microstructural investigation of monoglyceride–water coagel systems by NMR and CryoSEM

Duynhoven, John van; Broekmann, Ilka; Sein, Arjen; Kempen, Geert M. P. van; Goudappel, Gert-Jan; Veeman, W. S.

doi:10.1016/j.jcis.2004.12.008

Cited by 53 publications

(37 citation statements)

References 14 publications

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“…This result confirms that the glycerol aqueous solution penetrated into the interlayer between the polar head groups of the acid soaps, and the hydrated acid soap gel exhibiting the lamellar structure was subsequently formed. Because the continuous phase of cream soaps possessed a lamellar structure comprising a solid hydrocarbon chain and an intermediate aqueous layer, the lamellar gel might be the same α-gel that appeared in the monoglyceride-water systems 23 . The SAXS data of cream soaps also indicate the coexistence of the lamellar gel phase and the anhydrate acid soap Fig.…”

Section: Structure Of Cream Soapsmentioning

confidence: 99%

Stability Conditions and Mechanism of Cream Soaps: Role of Glycerol

Sagitani

2014

J. Oleo Sci.

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Section: Structure Of Cream Soapsmentioning

confidence: 99%

Stability Conditions and Mechanism of Cream Soaps: Role of Glycerol

Sagitani

2014

J. Oleo Sci.

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“…3,4 Attractive features of MG dispersed oil include two main factors: uniquely, these molecules form an elastic gel network on initial aggregation from the isotropic into the lamellar phase, which then retains its mechanical stability on further cooling. 5 In practical applications, partly due to this mechanical stability and partly to their biocompatibility, MG/oil mixtures could be used as healthy substitutes for butter.…”

Section: Introductionmentioning

confidence: 99%

Aging and Metastability of Monoglycerides in Hydrophobic Solutions

Chen

Terentjev²

2009

Langmuir

125

104

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The aging of aggregated structures of monoglycerides in hydrophobic medium is described by a set of different techniques. Polarized microscopy was used to study the mesomorphic behavior as a function of time. Differential scanning calorimetry was utilized to quantitatively monitor changes in the latent heat in different phase transformations that take place in the aging system. Infrared spectroscopy was applied to detect the formation of hydrogen bonding between surfactants. The X-ray diffraction patterns fingerprinted the molecular arrangement in different emerging phases. Infra-red spectroscopy was used to monitor the state of hydrogen bonding in the system. We conclude that in both inverted-lamellar and sub-alpha crystalline phases, monoglyceride molecules inevitably lose their emulsified ability in the hydrophobic solutions through the gradual change in hydrogen bonding patterns. On aging, the formation of intermolecular hydrogen bonding between glycerol groups causes the segregation of chiral (D and L) isomers within the bilayers. Therefore all structures were eventually forced to reorder into the betacrystalline state, distinguishing between the D and L layers. Accordingly, the highly ordered packing of aged structures weakened the emulsifying ability and finally leaded the collapse of the percolating gel network.

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“…The α-phase transforms slowly into a so-called coagel phase of β-crystals, which is much firmer. These coagel phases show an uncanny similarity to fat crystal networks in oil [13][14][15].…”

Section: Aqueous Continuous Phasementioning

confidence: 87%