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Thermal and Textural Properties of Organogels Developed by Candelilla Wax in Safflower Oil
Author(s) -
ToroVazquez J. F.,
MoralesRueda J. A.,
DibildoxAlvarado E.,
CharóAlonso M.,
AlonzoMacias M.,
GonzálezChávez M. M.
Publication year - 2007
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-007-1139-0
Subject(s) - wax , annealing (glass) , materials science , alkane , chemical engineering , chemistry , organic chemistry , composite material , hydrocarbon , engineering
Abstract 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 °C/min and 10 °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, ΔH g ) and melting (melting temperature, T p ; heat of melting, ΔH M ) after two heating‐cooling cycles. For a given CW concentration (i.e., 0.5, 1.0, and 3%), the magnitude of ΔH 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 °C). At T set of 25 °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 °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 °C. The result was a three‐dimensional network with greater hardness than the one obtained at 25 °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.