Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels

Rogers, Michael A.; Wright, Amanda J.; Marangoni, Alejandro G.

doi:10.1016/j.cocis.2008.02.004

Cited by 141 publications

(124 citation statements)

References 43 publications

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“…kristalleflme derecesi, dallanma oran›, porlar›n büyüklü¤ü, a¤›n kat›l›¤›, bitkisel ya¤ ile a¤ aras›ndaki ara yüzey alan›n›n de¤iflimi ve depolama koflullar› belirler (Rogers, 2009a;Wassell vd., 2010).…”

Section: Oleojeller Ve Emülsifiye Et üRünlerinde Kullanımıunclassified

Oleojeller Ve Emülsi̇fi̇ye Et Ürünleri̇nde Kullanimi

Demiralp¹,

Soncu²,

Kolsarıcı³

2017

GIDA

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Son y›llarda, g›dalar›n yüksek ya¤ içeri¤i ile iliflkili olan sa¤l›k problemlerinin önlenmesi için ya¤ azaltma stratejileri gelifltirilmektedir. Oleojelasyon bu amaçla uygulanan ve g›dalarda doymufl ya¤ ile trans ya¤ miktar›n› azaltmak amac›yla kullan›lan güncel tekniklerden biridir. Oleojel, tüketilebilir bir bitkisel ya¤ içerisinde düflük molekül a¤›rl›¤›na sahip bir jel ajan›n kristalleflerek oluflturdu¤u üç boyutlu, sürekli ve termo dönüflümlü jel formu olarak tan›mlan›r. Yap›lan çal›flmalar oleojellerin unlu mamuller, çikolata, margarin ve emülsifiye et ürünlerinde kullan›labildi¤ini göstermifltir. Araflt›rmac›lar, emülsifiye et ürünlerinde hayvansal ya¤ yerine oleojel kullan›m›n›n ya da oleojelin belirli oranlarda hayvansal ya¤ ile ikamesinin, et ürünlerinde doymam›fl ya¤ asidi içeri¤iyle birlikte duyusal ve teknolojik kaliteyi artt›rd›¤›n›, tekstürü iyilefltirdi¤ini belirtmifllerdir. Bu çal›flmada, organojelasyon tekni¤i, organojel/oleojel oluflum ve etki mekanizmas›, oleojel uygulama alanlar›, oleojel haz›rlamada kullan›lan bileflenler ve farkl› oleojellerin emülsifiye et ürünlerinde kullan›m›n›n ürün özellikleri üzerine etkisi yap›lan araflt›rmalara dayan›larak derlenmifltir.Anahtar kelimeler: Oleojelasyon, oleojel, doymufl ya¤lar, doymam›fl ya¤lar, emülsifiye et ürünleri, sosis, ya¤ azaltma stratejisi OLEOGELS AND THEIR UTILIZATION IN EMULSIFIED MEAT PRODUCTS AbstractIn recent years, fat reduction strategies have been developed to prevent the health risks related to high fat content of foods. Oleogelation is one of the current techniques applied for that purpose in which the saturated fat and trans fat amounts is reduced in foods. Oleogel is defined as a three dimensional, continue and thermoreversible gel which is formed by crystallization of oleogelator with low molecular weight into the vegetable fats. Previous studies demonstrated that oleogels have been recently used in chocolate, margarine, bakery products, dairy products and emulsified meat products. Researchers have been showed that the unsaturated fat content as well as the sensory and technological quality were increased and texture were improved by the use of oleogels instead of animal fats or partial replacement of animal fats by oleogels in emulsified meat products. In this study, organogelation technigue, formation and impact mechanism of organogelation/oleogelation, oleogel technique application areas, compounds which are used in oleogel preparation and the effects of oleogels on the quality properties of emulsified meat products were reviewed.

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Section: Oleojeller Ve Emülsifiye Et üRünlerinde Kullanımıunclassified

Oleojeller Ve Emülsi̇fi̇ye Et Ürünleri̇nde Kullanimi

Demiralp¹,

Soncu²,

Kolsarıcı³

2017

GIDA

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“…2,3 There are some reports on polymeric network organogels prepared through solution polymerization when cross-linking also takes place in situ. [2][3][4][5] Recently, some research works have been published on the preparation of cross-linked polymeric organogels. 4,5 Kabiri et al prepared super alcogels based on three constituents namely 2-Acrylamido-2-methylpropane sulfonic acid, poly(ethylene glycol) macromer, and acrylic acid (AAc).…”

Section: Introductionmentioning

confidence: 99%

Studies on Gelling Characteristics of N‐Tertiary Butyl Acrylamide–Acrylic Acid Copolymer

2013

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ABSTRACT:Organogel copolymers of N-tertiary butyl acrylamide (in-house synthesized) and acrylic acid were made by free radical polymerization using N,N -methylene bisacrylamide as cross-linker and different proportions of the comonomers. N-tertiary butyl acrylamide and the gels were characterized by spectroscopic analysis, swelling performances, morphological studies, and thermal analysis. Swelling performances of the different gels as a function of cross-link density of the gels, dipole characteristic, structure, and chemical composition of solvent were studied. Swelling and deswelling kinetics of the gels in some suitable solvents were also studied. An attempt has been made to utilize the deswelling characteristic of the swelled gels in slow and sustained release of volatiles as required in fire starters/fire gels or fragrance release. Swelling of the gel was maximum with 2 mol% of cross-linker beyond which, it decreased. It was also dependent on the H-bonding ability, dipole characteristic, chemical structure, and viscosity of the solvent. C

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“…Chemical polymeric organogels are a three-dimensional network of polymers, which can absorb and retain organic solvents [1]. So far, many physical organic gelators based on low molecular weight materials have been introduced by individual research groups [7]. However, there are few reports about polymeric network organogels prepared through solution cross-linking polymerization.…”

Section: Introductionmentioning

confidence: 99%

Swelling behavior and characterization of alcohol-specific superabsorbing gels based on acrylic acid and allyl tetrasodium thiacalix[4]arene tetrasulfonate

Narimani

Lakouraj

2015

J Polym Res

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Allyl tetrasodium thiacalix[4]arene tetrasulfonate (ASTCA) was synthesized via functionalization of tetrasodium thiacalix[4]arene tetrasulfonate (STCA). Alcohol-specific superabsorbing gels (superalcogels) based on acrylic acid (AA, 60-90 mol%) and allyl tetrasodium thiacalix[4]arene tetrasulfonate (ASTCA, 10-30 mol%) were prepared by solution copolymerization in water. Methylene bisacrylamide and ammonium persulfate were used as crosslinker and initiator, respectively. Then, the synthesized copolymers were treated with HCl to produce allyl thiacalix[4]arene tetrasulfonic acid(ASTCAH) based alcogels. The obtained gels exhibited high ability for absorbing and retaining a variety of monohydric and polyhydric alcohols. Alcohol absorbency was improved with increase of ASTCA content in feeding of the gel. Characterization of sulfonated monomer (ASTCA) was performed using FTIR, 1 H and 13 C-NMR spectroscopies and the synthesized gels characterized by FTIR. Thermal and mechanical properties of these copolymers were also studied using TGA and DMTA. Glass transition temperature and storage modulus of the copolymer were increased with an increase of the ASTCA in the gel. Thermal stability was improved with an increase of ASTCA content in the copolymer.

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Nanostructuring fiber morphology and solvent inclusions in 12-hydroxystearic acid / canola oil organogels

Cited by 141 publications

References 43 publications

Oleojeller Ve Emülsi̇fi̇ye Et Ürünleri̇nde Kullanimi

Oleojeller Ve Emülsi̇fi̇ye Et Ürünleri̇nde Kullanimi

Studies on Gelling Characteristics of N‐Tertiary Butyl Acrylamide–Acrylic Acid Copolymer

Swelling behavior and characterization of alcohol-specific superabsorbing gels based on acrylic acid and allyl tetrasodium thiacalix[4]arene tetrasulfonate

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