Effects of Base Oil on the Properties of Water-induced Multi-component Oleogels
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Abstract:
Oleogels are widely used in food, medicine, cosmetics, and other fields. Because of their excellent tunability, multi-component oleogels have recently attracted considerable attention. In this study, the properties of water-induced ceramide–lecithin oleogels were regulated by changing the properties of the base oil. With the increase in polarity and viscosity of the base oil, the gel strength increased from 223.22 to 1 954.71 Pa. Differential scanning calorimetry and polarized microscopy showed that the gel strength increased owing to the increase in crystallization enthalpy (from 6.60 to 8.09 J/g). Additionally, the area of the hydrogen bond peak at 3 750~3 100 cm-1 in the Fourier transform infrared spectra increased from 2.49 to 7.12. Overall, the viscosity and polarity of the base oil affected hydrogen bonds and crystallinity, and thus affected the macroscopic properties of the oleogel. However, the above nonsynchronous variation suggests that there may be other factors, such as the contact between crystal particles and water, that affect the macroscopic properties of the gel.
