Oleogels Based on Fatty Acids and Fatty Alcohols: Toward Oil Foams

Fameau, Anne-Laure; Marangoni, Alejandro G.

Type de document :

Partie d'ouvrage: Chapitre

DOI :

10.1002/9781119780045.ch7

URL permanente :

http://hdl.handle.net/20.500.12210/106752

Titre :

Oleogels Based on Fatty Acids and Fatty Alcohols: Toward Oil Foams

Auteur(s) :

Fameau, Anne-Laure [Auteur]

Unité Matériaux et Transformations (UMET) - UMR 8207
Marangoni, Alejandro G. [Auteur]
University of Guelph

Titre de l’ouvrage :

Fat Mimetics for Food Applications

Pagination :

112-132

Éditeur :

Wiley

Date de publication :

2023-05-06

ISBN :

9781119780045

Discipline(s) HAL :

Sciences du Vivant [q-bio]/Ingénierie des aliments

Résumé en anglais : [en]

Fatty acids and fatty alcohols are both Low Molecular Weight Gelators (LMWGs). They lead to the gelation of vegetable oils forming so-called oleogels, which can be used in food, pharmaceutical or cosmetic domains. A ...
Lire la suite >Fatty acids and fatty alcohols are both Low Molecular Weight Gelators (LMWGs). They lead to the gelation of vegetable oils forming so-called oleogels, which can be used in food, pharmaceutical or cosmetic domains. A synergistic effect for specific weight ratio (R) in oleogels obtained from mixtures of fatty alcohols and fatty acids with the same chain lengths is obtained. Mixed crystals of fatty alcohol/fatty acid are observed for the optimal weight ratio of the two fatty components between 7:3 (alcohol:acid) and 8:2, which correspond to molar ratios around 3. For these R values, co-crystallisation occurs forming mixed crystals of small size in high quantity. Co-crystallization is an easy way to tune the quantity of crystals and their size, while keeping the platelet-shape in oleogel systems, improving oleogel stability as well as their mechanical properties. The effect of R has also been studied for oil foams, which correspond to gas bubbles stabilized by the crystalline particles contained in the oleogel. Oleogel properties such as hardness and stability against oil loss are correlated with their resulting foaming properties in terms of foamability, foam firmness and foam stability. There is a direct link between the type of crystals, crystalline particle size, solid fat content, foamability and foam firmness in this mixed oleogel system. Pure fatty alcohol or fatty acids are less efficient in terms of oil foam properties than mixed crystals obtained for the optimal weight ratio. Co-crystallisation appears to be a promising route to enhance the properties of oil foams.Lire moins >

Langue :

Anglais

Audience :

Internationale

Vulgarisation :

Non

Établissement(s) :

Université de Lille
CNRS
INRAE
ENSCL

Collections :

Unité Matériaux et Transformations (UMET) - UMR 8207

Équipe(s) de recherche :

Processus aux Interfaces et Hygiène des Matériaux (PIHM)

Date de dépôt :

2024-02-08T13:58:54Z

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