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Titre du document / Document title

Time, temperature, and concentration dependence of ricinelaidic acid-canola oil organogelation

Auteur(s) / Author(s)

WRIGHT Amanda J. (1) ; MARANGONI Alejandro G. (2) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Department of Human Health and Nutritional Sciences, College of Biological Sciences, University of Guelph, Guelph, ON, G1G 2W1, CANADA
(2) Department of Food Science, Ontario Agricultural College, University of Guelph, Guelph, ON, N1G 2W1, CANADA

Résumé / Abstract

Canola oil (CO) gels were formed using ricinelaidic acid (REA), a hydroxylated fatty acid, and the time, temperature, and concentration dependence of the resulting gel structure was studied using small-deformation rheology, light microscopy, and powder X-ray diffraction (XRD). Between 5 °C and 30 °C, REA concentration had a significant influence on gel elasticity (P < 0.05), whereas temperature had a relatively lesser influence on gel rheology. Differences were observed in the scaling exponent of G'LVR with concentration above 20 °C, which were also correlated with significant differences in gelation time at 20 °C. However, the 5% gels at 5 °C, 20 °C, and 35 °C displayed similar microstructures and behaved like weak gels stabilized by junction zones. Most of the gels studied (i.e., the 2%, 3%, 4%, and 5% gels at 15 °C, 20 °C, and 25 °C) consisted of long, thin, fibrous REA strands, although at 25 °C, the 2% gel was characterized by more transient and circular entities. During 28 days' storage, there were no apparent changes detected in gel microstructure by microscopy or XRD, despite increases in the gel's opacity.

Revue / Journal Title

Journal of the American Oil Chemists' Society    ISSN  0003-021X 

Source / Source

2007, vol. 84, no1, pp. 3-9 [7 page(s) (article)] (13 ref.)

Langue / Language

Anglais

Editeur / Publisher

Springer, Heidelberg, ALLEMAGNE  (1947) (Revue)

Mots-clés anglais / English Keywords

Oils and fats industry

;

Quality

;

Rheological properties

;

Stability

;

Gelation

;

Canola oil

;

Concentration

;

Temperature

;

Time dependence

;

Mots-clés français / French Keywords

Gel colloïdal

;

Industrie corps gras

;

Qualité

;

Propriété rhéologique

;

Stabilité

;

Gélification

;

Huile colza double zéro

;

Concentration

;

Température

;

Dépendance du temps

;

Mots-clés espagnols / Spanish Keywords

Industria cuerpos grasos

;

Calidad

;

Propiedad reológica

;

Estabilidad

;

Gelificación

;

Aceite canola

;

Concentración

;

Temperatura

;

Dependencia del tiempo

;

Mots-clés d'auteur / Author Keywords

Organogels

;

Ricinelaidic acid

;

Canola oil

;

Time-temperature dependence

;

Stability

;

Gel rheology

;

Localisation / Location

INIST-CNRS, Cote INIST : 204, 35400014540505.0010

Nº notice refdoc (ud4) : 18483403



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