Interaction of monopalmitate and carnauba wax on the properties and crystallization behavior of soybean oleogel
Shuaishuai Yang | Guolong Yang | Xiaowei Chen | Jingnan Chen | Wei Liu
The aim of this work was to investigate the possible synergistic interaction between monopalmitate (MP) and carnauba wax (CW) on the properties and crystallization behavior of oleogels. The soybean oleogels were prepared from MP and CW, and were characterized by oil binding capacity (OBC), solid fat content (SFC) and isothermal crystallization. The results showed that the OBC of the prepared oleogels changed in a W-shape trend with the increase of CW content. The mass ratio of MP and CW greatly affected the SFC. At 40, 50 and 60 °C, the SFC of these oleogels showed a slight deep eutectic effect with the increase of CW content in the gelators. The mass ratio of MP to CW also apparently affected the peak temperature and enthalpy during the crystallization and melting process analyzed by differential scanning calorimeter. The hysteresis occurring in the study indicated that crystallization temperature was lower than melting temperature and crystallization enthalpy was higher than melting enthalpy. The isothermal crystallization of these oleogels was characterized by Avrami equation, the Avrami exponent (n) and the apparent crystallization constant (k) of these oleogels were affected by the mass ratio of MP to CW as well as the crystallization temperature. Great difference in the values of n and k between the MP (or CW) oleogel and these oleogels suggested that the crystal growth mechanism had changed. However, the factor k for the oleogel formed of MP and CW with a mass ratio of 2:8 was about 1, unaffected by the crystallization temperature. From these results, we could deduce that the synergistic interaction between MP and CW did happen and affect the properties and crystallization behavior of these oleogels.
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