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Structure and properties of an ethylcellulose and stearyl alcohol/stearic acid (EC/SO:SA) hybrid oleogelator system
Author(s) -
Gravelle Andrew J.,
Blach Carolin,
Weiss Jochen,
Barbut Shai,
Marangoni Alejandro G.
Publication year - 2017
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201700069
Subject(s) - stearic acid , microstructure , alcohol , chemistry , polymer , chemical engineering , branching (polymer chemistry) , fatty alcohol , materials science , organic chemistry , crystallography , engineering
The physical properties of stearyl alcohol:stearic acid (SO:SA) oleogels at varying oleogelator mass ratios were characterized in the presence of the polymer oleogelator ethylcellulose (EC). The large deformation properties of the combined EC/SO:SA oleogels at intermediate ratios (8:2 to 4:6) were similar to that of the corresponding SO:SA formulations. The remaining ratios exhibited a substantial increase in gel strength in the presence of EC, with the hardest composed of stearic acid (0:10). Neither polymorphism, nor thermal behavior of SO:SA were affected by EC, but increases in SFC at 10°C were correlated to harder gels. EC drastically altered the microstructure of the SOSA network producing structures made up of clusters of branching, needle‐like crystals. Overall, the increase in gel strength outside the ratios where pure stearyl alcohol or stearic acid crystals were present, could be attributed to increased solids and reinforcement by the secondary EC network. Practical applications: The hybrid gelator system investigated here has potential as fat mimetic. The SO:SA ratios which provided the greatest oil‐structuring ability and plasticity were 8:2 and 7:3 SO:SA. This strategy of using complementary gelators should prove useful for optimizing the functionality of oleogels for diverse food applications. Ethylcellulose improved the gelling efficiency and gel strength of the stearoyl alcohol/stearic acid oleogelator system by altering the crystalline microstructure.