2.6.1 Thermal behavior and solid fat content
The DSC mentioned previously was also used to analyze the thermal
behavior for both oleogel and emulgel following AOCS Official Method Cj
1-94 (American Oil Chemists’ Society, 2011). The crystallization onset
and melting completion temperatures were measured using Proteus thermal
analysis software (Netzsch-Gerätebau GmbH, Selb, Germany). Solid fat
content (SFC) was determined using an MQC benchtop NMR analyzer (Oxford
Instruments, Abingdon, UK) following AOCS Official Method Cd 16b-93 for
non-stabilizing fats (American Oil Chemists’ Society, 2011).
Prior to experimentation, calibration standards (Oxford Instruments,
Oxfordshire, UK) had SFC values of 0, 32.6, and 70.5%. SFC was measured
for oleogels and emulgels between 0 °C and 60 °C at intervals of 5 °C.
All experiments were conducted in triplicate and results were reported
as mean ± SD.