Shearing as a variable to engineer the rheology of candelilla wax organogels

Álvarez-Mitre, F.M.; Morales-Rueda, Juan A.; Dibildox‐Alvarado, Elena; Charó-Alonso, Míriam A.; Toro‐Vázquez, Jorge F.

doi:10.1016/j.foodres.2012.08.025

Cited by 49 publications

(39 citation statements)

References 26 publications

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“…The high oleic safflower oil was used as the liquid phase in the development of oleogels. As previously determined by HPLC the major triacylglyceride in the vegetable oil was OOO (65.65 ± 0.15%), followed by LOO (16.26% ± 0.04), and POO (8.58% ± 0.04), and minor concentrations of StOO (2.64 ± 0.01%), LLO (2.25 ± 0.02%), POL (1.70% + 0.11), StLL (0.87 ± 0.05%), and LLL (0.46 ± 0.01%) (O = oleic acid; L = linoleic acid; St = stearic acid; P = palmitic acid) (Alvarez-Mitre et al, 2012). Analytical grade 1-stearoyl-rac-glycerol (MSG) with a purity >99% was obtained from Sigma Aldrich (St. Louis, MO, USA).…”

Section: Methodsmentioning

confidence: 99%

“…In consequence, the carnauba and the candelilla wax crystallize showing broader exotherms with multiple peaks developing small dendritic crystals or microplatelets, respectively, with lower melting entropy. This is particularly evident with candelilla wax that shows the higher compositional heterogeneity with just 6-16% of alkyl esters (Alvarez-Mitre et al, 2012;Blake et al, 2014;Doan et al, 2017).…”

Section: Introductionmentioning

confidence: 96%

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Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

Avendaño-Vásquez

Peña‐Gil

Charó-Alvarado

et al. 2020

Front. Sustain. Food Syst.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

Avendaño-Vásquez

Peña‐Gil

Charó-Alvarado

et al. 2020

Front. Sustain. Food Syst.

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“…Several researchers have studied the crystallization behavior of waxes and vegetable oils. Research in this area has included the evaluations of crystallization in vegetable oils with rice bran wax (Dassanayake and others , ; Hwang and others ; Blake and others ), candelilla wax (Toro‐Vazquez and others , , ; Morales‐Rueda and others a,b; Chopin‐Doroteo and others ; Alvarez‐Mitre and others ; Barbosa Rocha and others ; Blake and others ), beeswax (Mellema ; Hwang and others ), and sunflower wax (Hwang and others ; Blake and others ). In addition, some research has been performed on the use of sunflower wax to structure semisolid materials such as milk fat (Martini and others ; Kerr and others ).…”

Section: Introductionmentioning

confidence: 99%

Physical Characterization of Wax/Oil Crystalline Networks

Martini

Tan

Jana

2015

Journal of Food Science

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The objective of this research was to evaluate the physical properties of different types of wax/oil systems. Olive (OO), corn (CO), soybean (SBO), sunflower (SFO), safflower (SAFO), and canola (CAO) oils were mixed with sunflower oil wax (SFOW), paraffin wax (PW), and beeswax (BW) at different concentrations (1% to 10%). Results from this study show that the physical properties of wax/oil systems is affected not only by the concentration and type of wax used, but also by the type of oil used. In general, wax/oil systems formulated with SFOW generated crystalline networks with high enthalpies (1 to 22 J/g) and high G' values (2 to 6 × 10(6) Pa) compared with the values obtained for BW and PW. SFOW crystalline networks were characterized by needle-like crystals independently of the wax concentrations and type of oil used. BW crystalline networks, however, were characterized by different crystal morphologies (needle-like or spherulites) depending on the wax concentration and type of oil used. PW samples were characterized by a crystalline network formed by needle- and platelet-like crystals. Enthalpy values of BW and PW samples were similar (0.3 to 20 J/g), but BW samples resulted in significantly higher (P < 0.05) G' values in the 5% and 10% samples with values of 3.9 × 10(6) and 6.1 × 10(5) Pa for 10% BW and PW, respectively.

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“…The enormous potential of waxes has been appreciated by many research groups and accordingly, the gelation behavior of waxes has been studied extensively with respect to the chemical properties of waxes (composition and impurities) [2], thermodynamics and kinetic aspects of wax crystallization (fractal aggregation, thermal properties, crystal morphology, and cooling rates) [1,10,11], and bulk response of gels to small and large deformations (rheology and texture analysis) [12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Natural Waxes as Oil Structurants

Patel

2015

Alternative Routes to Oil Structuring

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Wax-based oleogels display very interesting and complex rheological behavior; the physical gels of liquid oils created using natural waxes can be assumed to have characteristics of both the flocculated suspensions and semidilute polymer solutions. In this chapter, a comparative evaluation of six different natural waxes (with differing melting ranges) is described mainly with respect to their network forming properties at their respective minimum gelling concentrations to give the readers a comprehensive understanding of wax-based oleogels.Keywords Wax-based oleogels · Rheology · Microstructure · Cryo-SEM · Small amplitude oscillatory shear · Crystallization IntroductionAmong various structurants that are so far explored for gelling vegetable oils, natural waxes are considered to be the most promising ones because of their excellent oilbinding properties [1], economical value (capable of gelling oils at significantly lower concentrations, as low as 0.5 %wt) [2], and availability of a number of waxes that are approved for use in foods (albeit as indirect additives) [3,4]. Moreover, gels formed using waxes have interesting properties such as thermo-reversibility (gelsol transition as a function of temperature) [5,6] and stabilization of water-in-oil emulsions [7][8][9], which further justifies their popularity as structuring agents for edible oils.The enormous potential of waxes has been appreciated by many research groups and accordingly, the gelation behavior of waxes has been studied extensively with respect to the chemical properties of waxes (composition and impurities) [2], thermodynamics and kinetic aspects of wax crystallization (fractal aggregation, thermal properties, crystal morphology, and cooling rates) [1,10,11], and bulk response of gels to small and large deformations (rheology and texture analysis) [12][13][14].In this chapter, a comparative evaluation of six different natural waxes (with differing melting ranges) is described mainly with respect to their network forming properties at their respective minimum gelling concentrations to give the

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Shearing as a variable to engineer the rheology of candelilla wax organogels

Cited by 49 publications

References 26 publications

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

Self-Assembly of Symmetrical and Asymmetrical Alkyl Esters in the Neat State and in Oleogels

Physical Characterization of Wax/Oil Crystalline Networks

Natural Waxes as Oil Structurants

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