Study of the crystallization and polymorphic structures formed in oleogels from avocado oil
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Universidad Nacional de Colombia
Resumen
Descripción
The effect of the concentration of monodiglycerides, beeswax and sorbitan monostearate (SMS) on the thermal behavior of oleogels prepared from avocado oil, as well as the effect of the cooling rate on the onset temperature (T onset ) and the crystallization temperature (T c ), were evaluated by DSC and X-ray diffraction. The results showed that the structuring agents have a significant effect ( P <0.05) on the T c and T onset , which demonstrated their ability to form solid lipids. Moreover, it was found that the presence of SMS decreased the T c and T onset , possibly due to their cocrystallization process. It was found only in the presence of the polymorphic form β ’ in the oleogels prepared. The T c varied between 1.6 and 51.4 °C and T onset between 3.9 and 53.8 °C.
Palabras clave
Agrociencias