Viscosity and stability of structurated organogels with vegetablewaxes: comparative study

Abstract

Organogels are viscoelastic and thermoreversible materials in which the organic fluid (e.g. vegetable oil) is immobilized in a three-dimensional gel network developed through the physical and chemical interactions of the molecules of a gelator (e.g. vegetable wax). These materials emerge as solutions to the problem of foods containing high levels of saturated fatty acids. In this comparative study, several vegetable waxes will be used to prepare organogels, evaluating their rheological properties and stability, which are important characteristics while preparing foods with these structured oils. (AU)