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.