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Microwave-assisted Functionalization of Polyethylene glycol and On-resin Peptides for Use in Chain Polymerizations and Hydrogel Formation

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Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

M Davidovich-Pinhas¹, Shai Barbut², A G Marangoni²

¹Faculty of Biotechnology and Food Engineering, Technion, Haifa, Israel, 3200003.

Annual Review of Food Science and Technology

|January 7, 2016

Summary

Ethyl-cellulose (EC) forms thermoreversible oleogels, structuring oils for food and cosmetic applications. Understanding EC oleogel properties is key to developing novel uses for this food-grade polymer.

Area of Science:

Materials Science
Food Science
Polymer Chemistry

Background:

Organogels (oleogels) are increasingly studied for oil structuring.
Ethyl-cellulose (EC) is the sole direct food-grade polymer oleogelator.
EC exhibits a thermoreversible sol-gel transition in liquid oil.

Purpose of the Study:

To comprehensively review oil-structuring systems.
To focus on ethyl-cellulose (EC) based oleogels.
To highlight EC's potential in various applications.

Main Methods:

Literature review of oleogel systems.
Analysis of EC's physical gelation mechanism.
Examination of factors influencing EC gel properties.

Main Results:

EC oleogels are formed via polymer association through physical bonds.
Gel properties are sensitive to external fields (shear, temperature) and solvent chemistry.
EC oleogels have demonstrated utility in food products and cosmetics.

Conclusions:

Understanding EC oleogel characteristics is crucial for innovation.
EC offers a versatile, food-grade option for oil structuring.
Further research can unlock new applications for EC-based oleogels.

Keywords:

X-ray scattering ethyl-cellulose gelator mechanical properties oleogels polymer thermoreversible gelation

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