The Exploitation of Xanthan Cryogels as Pattern for Edible Oleogel Preparation

Document Type : Research Article

Authors

Department of Food Science & Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, I.R. IRAN

Abstract

In this study, xanthan gum was used to produce cryogel and conversion of cryogel to oleo-gels, and the structural and chemical characteristics of the produced oleo-gels were investigated. Results showed, the produced oleo-gels (COS) contained about 66% oil content and they have able to holding oil at about 60%. The pseudo-second-order model can predict the oil absorption kinetics of cryogels. There was no difference between the number of fatty acids of sunflower oil and COS. 1H NMR and 13C NMR signals, the hydroperoxide (initial oxidation product), and aldehydes (secondary product oxidation) were not revealed in COS. Also, it was observed no exothermic process in the curve in Differential Thermal Analysis (DTA)curve up to 350 °C. AFM is the formation of a uniform, homogeneous, and stable gel network that matched the results of the mechanical properties of the COS.

Keywords

Main Subjects

References

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Iranian Journal of Chemistry and Chemical Engineering
Volume 40, Issue 4 - Serial Number 108
September and October 2021
Pages 1229-1237

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