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Comparison of the Glycerol Monostearate and Polyglycerol Stearate Oleogels: Effects of Amphiphile Addition
  • Emin YILMAZ,
Çanakkale Onsekiz Mart University

Corresponding Author:[email protected]

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Çanakkale Onsekiz Mart University
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This study aimed to evaluate oleogels produced with Glycerol Monostearate (GMS), Polyglycerol Stearate (PGS), and their combinations with selected amphiphiles (Pluronic F68, Span 80, and Tween 60). The oleogels were prepared with oil: organogelator: amphiphile ratio of 87: 10: 3 (w/w). Minimum gelation concentration, gelation time, oil binding capacity, instrumental color, thermal properties, microstructure, X-ray diffraction, and rheological analyses were completed to characterize and compare the samples. Results indicated that the addition of amphiphiles reduced minimum gelation concentration, increased crystals size, changed color values, and reduced melting temperatures. Further, amphiphile addition yielded more stable, but softer textures. All samples were thermoreversible and thixotropic. Data for food-grade PGS oleogels were provided for the first time in literature. Results showed that PGS oleogels were as good as GMS oleogels in most properties. The prepared oleogels could be used in food product applications.
Apr 2021Published in Food Structure volume 28 on pages 100192. 10.1016/j.foostr.2021.100192