Non-isothermal crystallization kinetics study of multi-component oleogels.

Area of Science:

• Materials Science
• Food Science
• Physical Chemistry

Background:

• Oleogels are structured fat alternatives with tunable properties.
• Understanding crystallization behavior is key to controlling oleogel functionality.
• Non-isothermal conditions are critical during oleogel formation.

Purpose of the Study:

• To investigate the effect of cooling rate on lecithin/ceramide oleogel properties.
• To elucidate the crystallization kinetics and assembly mechanisms under varying cooling rates.
• To provide insights for engineering oleogel-based lipidic materials.

Main Methods:

• Rheological characterization (G') to assess physical properties.
• Polarized light microscopy for crystal structure analysis.
• Differential scanning calorimetry and kinetic models (Jeziorny, Mo) for crystallization behavior.

Main Results:

• Increased cooling rate decreased storage modulus (G') and increased crystal size.
• At low cooling rates, co-assembled lecithin/ceramide crystals grew in 2-3 dimensions.
• At high cooling rates, ceramide self-assembled first, then acted as nuclei for co-assembly.

Conclusions:

• Cooling rate is a critical parameter influencing oleogel crystal structure and physical properties.
• The cooling rate dictates the assembly mechanism of multi-component oleogels.
• Findings aid in the rational design of oleogel-based materials for specific applications.