Số phát hành: Số 26 - Tháng 12 - 2022Hóa học - Công nghệ thực phẩm
Preparation and characterization of stearic acid based oleogel and oleogel-in-water Pickering emulsions stabilized by cellulose from coffee peel
Xuất bản: tháng 8 1, 2026
Tóm tắt
This study is to prepare and determine characteristics of oleogels and an oleogel-in-water Pickering emulsion (OPEs). Soybean oil (SBO) and sunflower oil (SFO) are structured with Stearic Acid (SA) in creating oleogels. The gelation kinetics of the oleogels is determined by spectrophotometers at 560 nm and 575 nm for SFO and SBO based oleogels, respectively. Then, oleogels are stabilized with microcrystalline cellulose (MC) to prepare the OPEs at 70oC. Characterized rheology, texture evaluation and microstructure of oleogels and OPEs are observed with the use of a Leica polarizing microscope. The study finds out that SA concentration (10%), oleogel fraction of 0.44 and SBO are the optimal conditions to create the most stable OPEs system.
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