| Literature DB >> 27507530 |
Chi Diem Doan1, Chak Ming To2, Mike De Vrieze3, Frederic Lynen3, Sabine Danthine4, Allison Brown2, Koen Dewettinck2, Ashok R Patel5.
Abstract
Elucidating the composition of waxes is of utmost importance to explain their behavior in liquid oil structuring. The chemical components (hydrocarbons - HCs, free fatty acids - FFAs, free fatty alcohols - FALs and wax esters - WEs) of natural waxes were analyzed using HPLC-ELSD and GC-MS followed by evaluation of their oil structuring properties. The gel strength, including the average storage modulus and oscillation yield stress, displayed a negative correlation with FALs and a positive correlation with HCs, FFAs and WEs. The components dictating the gel strength are HCs, FFAs and WEs in a descending order of importance. The consistency of the oleogels increased with the increasing amount of FFAs and HCs and the decreasing amount of WEs and FALs. The presence of more WEs results in a strong but brittle gel with a high initial flow yield stress. We believe these results might be useful in selecting the right waxes to combine in certain fat-based food products.Entities:
Keywords: 1-Dotriacontanol (PubChem CID: 96117); 1-Triacontanol (PubChem CID: 68972); Arachidic acid (PubChem CID: 10467); Chemical components; GC–MS; Gelation; HPLC; Hentriacontane (PubChem CID: 12410); Heptacosane (PubChem CID: 11636); Myricic acid (PubChem CID: 5461027); Nonacosane (PubChem CID: 12409); Octacosanoic acid (PubChem CID: 10470); Palmitic acid (PubChem CID: 985); Stearic acid (PubChem CID: 5281); Wax; X-ray
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Year: 2016 PMID： 27507530 DOI： 10.1016/j.foodchem.2016.07.123
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514