Thermal and rheological properties of organogels formed by sugarcane or candelilla wax in soybean oil

Sugarcane wax (SCW) was used to produce organogels and their properties were compared to candelilla wax (CLW) organogels a well known material for this purpose at concentrations of 1 to 4% (w/w). An empirical phase diagram showed that both waxes can form organogels with soybean oil as immobilized ph...

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Bibliographic Details
Published in:Food research international 2013-01, Vol.50 (1), p.318-323
Main Authors: Rocha, Julio Cesar Barbosa, Lopes, Julice Dutra, Mascarenhas, Maria Cristina Nucci, Arellano, Daniel Barrera, Guerreiro, Lizielle Maria Ricardo, da Cunha, Rosiane Lopes
Format: Article
Language:English
Subjects:
Biological and medical sciences
Candelilla wax
Compacting
Crystal morphology
crystallization
crystals
energy
enthalpy
extrusion
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
gels
Melting
Micrographs
microstructure
Networks
Organogels
Rheological properties
Rheology
soybean oil
Soybeans
sugarcane
Sugarcane wax
temperature
thermal properties
Waxes
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Summary:Sugarcane wax (SCW) was used to produce organogels and their properties were compared to candelilla wax (CLW) organogels a well known material for this purpose at concentrations of 1 to 4% (w/w). An empirical phase diagram showed that both waxes can form organogels with soybean oil as immobilized phase, SCW organogels were formed at higher concentration and at lower temperatures. The thermal behavior for SCW and CLW was similar, especially during crystallization (TOnset and TPeak of 42°C and 41°C respectively) differing only on enthalpy (1.957 and 4.829J/g respectively), meaning that SCW organogels need less energy to form a network; the melting behavior showed that SCW organogels also need less energy to melt and that both materials presented two melting peaks one of the break of the network and melting of waxes. Rheological behavior presented similar behavior, but with higher values of complex modulus for CLW organogels. In the same way CLW gels showed larger mechanical resistance on compression/extrusion. Micrographs of organogels showed a more organized network present on CLW organogel than SCW organogels that showed larger crystals comparing to CLW organogels. The difference on the microstructure observed explains the difference on the mechanical behavior of organogels formed with both materials. ► Sugarcane and candelilla wax acting as organogelators ► Thermal behavior of organogels ► Rheological behavior of organogels ► Microstructure of organogels network
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2012.10.043