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Organogels from trehalose difatty ester amphiphiles.
G Hibert1, M Fauquignon, J-F Le Meins
1University of Bordeaux, Laboratoire de Chimie des Polymères Organiques, UMR 5629, IPB/ENSCBP, 16 avenue Pey-Berland, F-33607 Pessac Cedex, France. etienne.grau@enscbp.fr.
Soft Matter
|January 18, 2019
Summary
Fatty acid trehalose diesters effectively gel vegetable oils by forming crystalline fiber networks. These novel gelators show tunable properties based on fatty acid type and oil composition, offering new possibilities for food applications.
Area of Science:
- Food Science
- Materials Science
- Biochemistry
Background:
- Saccharide diesters are emerging as efficient gelators for vegetable oils.
- Trehalose, a non-reducing disaccharide, offers unique structural properties for derivatization.
Purpose of the Study:
- To synthesize and characterize fatty acid trehalose diesters as novel edible oil gelators.
- To investigate the self-assembly behavior and gel properties of these diesters in various vegetable oils.
Main Methods:
- Selective enzymatic transesterification of trehalose with fatty acids.
- Minimum gelation concentration determination.
- Microscopy, X-ray scattering, and rheological studies.
Main Results:
- Synthesized trehalose diesters effectively gelled diverse edible vegetable oils with low minimum gelation concentrations (0.25 wt%/v).
- Gels formed via self-assembly of diesters into crystalline fibers, creating a 3D network.
- Gel properties were influenced by both the grafted fatty acid and the vegetable oil matrix.
Conclusions:
- Fatty acid trehalose diesters are promising, versatile gelators for edible oils.
- The self-assembly mechanism involves crystalline fiber formation, leading to robust gel networks.
- Tailoring fatty acid chains and oil composition allows for control over gel properties.
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