Journal
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
Volume 84, Issue 11, Pages 989-1000Publisher
WILEY
DOI: 10.1007/s11746-007-1139-0
Keywords
fat crystallization; lipid chemistry; lipid analysis; thermal analysis; lipid chemistry; lipid analysis; fats and oils
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We investigated organogel formation in dispersions of CW in safflower oil (SFO). Candelilla wax (CW) has as its main component hentriacontane (78.9%), a n-alkane with self assembly properties in organic solvents (i.e., vegetable oils). Results showed that, independent of the cooling rate (i.e., 1 degrees C/min and 10 degrees C/min) and gel setting temperature (T-set), the CW organogels observed a thermoreversible behavior. This was evaluated by the behavior of thermal parameters that characterized organogel formation (gelation temperature, T-g; heat of gelation, Delta H-g) and melting (melting temperature, T-p; heat of melting, Delta H-M) after two heating-cooling cycles. For a given CW concentration (i.e., 0.5, 1.0, and 3%), the magnitude of Delta H-M and T-p and the structural organization of the organogel, depended on the cooling rate, the thermodynamic drive force for gelation, and the annealing process occurring at high T-set (i.e., 25 degrees C). At T-set of 25 degrees C the microplatelet units that formed the organogel aggregated as a function of storage time, a process that resulted in an increase in organogel hardness. In contrast, at T-set of 5 degrees C annealing occurred in a limited extent, but gels had higher solid fat content and microplatelet units of a smaller size than the gels obtained at 25 degrees C. The result was a three-dimensional network with greater hardness than the one obtained at 25 degrees C. The 3% CW organogels showed no phase separation up to 3 months at room temperature, with textures of potential use by the food industry.
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