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TONG Tong, YANG Guolong, LIU Wei, BI Yanlan. Effect of Sucrose Ester on Isothermal Crystallization Kinetics of Bee Wax-Based Camellia Oil Oleogels[J]. Journal of Henan University of Technology(Natural Science Edition), 2019, 40(1): 8-13.
Citation: TONG Tong, YANG Guolong, LIU Wei, BI Yanlan. Effect of Sucrose Ester on Isothermal Crystallization Kinetics of Bee Wax-Based Camellia Oil Oleogels[J]. Journal of Henan University of Technology(Natural Science Edition), 2019, 40(1): 8-13.
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Effect of Sucrose Ester on Isothermal Crystallization Kinetics of Bee Wax-Based Camellia Oil Oleogels

  • School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

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  • Received Date: August 12, 2018
  • Available Online: September 27, 2022
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    • Abstract
  • Oil oleogels are plastic fats with certain viscoelasticity,with low content of saturated fat acid and trans-fatty acid,which can partly replace traditional plastic fat.In this article,the bee wax-based oleogels were prepared in the presence or absence of sucrose esters(SEs) in Camellia oil.The effect of SEs on the solid fat content(SFC) and the crystallization kinetics of bee wax-based Camellia oil oleogels were investigated.The results indicated that the effect of SEs on the trends of SFC with temperature of bee wax-based oleogels were not significant,however,at the same temperature,the SFCs of bee wax-based Camellia oil oleogels with SEs increased by 0.1%to 0.6%comparison with that of bee wax-based Camellia oil oleogels without SEs,and the smaller the HLB value,the larger the SFC.The result of the isothermal crystallization kinetics showed that bee wax-based Camellia oil oleogels was crystallized in the manner of two-dimensional growth of the sporadic nucleation.SEs could slightly affect the crystallization rate and growth mode of the oleogels,which made the nucleation rate of the wax-based oil oleogels decreased.The crystallization rate decreased by 41.5%,and the semi-crystallization time increased by 30%at most.
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    • References (19)
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