Article (Scientific journals)
Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax
Doan, Chi Diem; Tavernier, Iris; Bin Sintang, Mohd Dona et al.
2017In Food Biophysics, 12, p. 97-108
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Keywords :
Rice bran oil, Sunflower wax; Berry wax, Crystallization; Gelation
Abstract :
[en] Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEWand the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SWand shortchain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SWand BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 °C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 °C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology.
Disciplines :
Food science
Author, co-author :
Doan, Chi Diem
Tavernier, Iris
Bin Sintang, Mohd Dona
Danthine, Sabine  ;  Université de Liège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Science des alim. et formul.
Van de Walle, Davy
Rimaux, Tom
Dewettinck, Koen
Language :
English
Title :
Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil: a Case-Study on Berry Wax and Sunflower Wax
Publication date :
2017
Journal title :
Food Biophysics
ISSN :
1557-1858
eISSN :
1557-1866
Publisher :
Springer
Volume :
12
Pages :
97-108
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 10 March 2017

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