Insights into the difference between diglyceride-oil based and triglyceride-oil based oleogels: Physical property, crystal structure and stability

文献类型： 外文期刊

第一作者： Ding, Daoyu

作者： Ding, Daoyu;Zhao, Suyuan;Xu, Wei;Yang, Chuang;Xiong, Luyao;Zheng, Mingming;Li, Shiyi;Zheng, Mingming

作者机构：

关键词： Diglycerides-oil based oleogel; Crystal structure; Crystal morphology; Oxidation stability

期刊名称：FOOD STRUCTURE-NETHERLANDS （ 影响因子：5.6； 五年影响因子：5.4 ）

ISSN： 2213-3291

年卷期： 2024 年 41 卷

页码：

收录情况： SCI

摘要： This paper investigated the differences in the structure and properties of diglyceride (DAG) oleogels (DAG as the oil phase) and triglyceride (TAG) oleogels (TAG as the oil phase) with different gelator concentrations of beeswax (BW) and monoacylglycerol (MAG). When BW was used as gelator, compared with TAG oleogels, the mass of beta ' ' crystals in DAG-oil based oleogels increased, the crystal network stability improved, and the G ' ' increased. In addition, the DAG-oil based oleogels prepared with BW showed hydrogen bonds. When MAG was used as gelator, the G ', ' , the thermal and crystal network stability of DAG-oil based oleogels decreased compared to TAG oleogels, and large number of crystal clusters were formed. In addition, DAG-oil based oleogels showed lower oxidative stability than TAG oleogels. These results contribute to a better understanding the properties of DAG oil based oleogels and facilitate the development of low-fat functional plastic products.

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