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Novel glyceride gels II. Viscosity characteristics
P Gauthier1, S Aiache, J M Aiache
1Biopharmaceutics Department, Faculty of Pharmacy, 28 Place Henri Dunant, 63001 Clermont-Ferrand, France.
International Journal of Cosmetic Science
|February 28, 2009
Summary
Researchers developed a gelling process for glycerides using cellulose derivatives to create transparent oleogels. Rheological behavior, including gelling time and viscosity changes with temperature, was investigated using a Trombomat Viscosity Follower.
Area of Science:
- Food Science and Technology
- Materials Science
- Rheology
Background:
- Oleogels offer potential as fat replacers in food products.
- Cellulose derivatives provide a novel gelling agent for lipid systems.
- Transparent oleogels are desirable for specific food applications.
Purpose of the Study:
- To investigate the rheological properties of oleogels formed by cellulose derivatives and glycerides.
- To determine the influence of temperature on oleogel formation and stability.
- To characterize the gelling kinetics and viscosity profiles of the developed oleogels.
Main Methods:
- Gelling of synthetic or natural glycerides with a cellulose derivative.
- Rheological analysis using a Trombomat Viscosity Follower.
- Measurement of gelling time and viscosity as a function of temperature.
Main Results:
- Successful development of transparent oleogels with varying consistencies.
- Characterization of rheological behavior, including gelling time and viscosity.
- Demonstration of temperature-dependent viscosity changes in the oleogels.
Conclusions:
- Cellulose derivatives are effective gelling agents for producing transparent oleogels.
- The Trombomat Viscosity Follower is suitable for characterizing oleogel rheology.
- Understanding rheological behavior is crucial for optimizing oleogel applications in food systems.
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