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Gel formation, structure and stabili...

Batte, Heidi Dyana.

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Gel formation, structure and stability of monostearin-oil-water mixtures.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Gel formation, structure and stability of monostearin-oil-water mixtures./
作者:	Batte, Heidi Dyana.
面頁冊數:	141 p.
附註:	Source: Masters Abstracts International, Volume: 45-03, page: 1328.
Contained By:	Masters Abstracts International45-03.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR23172
ISBN:	9780494231722

Gel formation, structure and stability of monostearin-oil-water mixtures.
Batte, Heidi Dyana.

Gel formation, structure and stability of monostearin-oil-water mixtures. - 141 p.

Source: Masters Abstracts International, Volume: 45-03, page: 1328.

Thesis (M.Sc.)--University of Guelph (Canada), 2006.

This thesis is an investigation of a new structure comprised primarily of oil, water, and monostearin (MS). Fluorescence microscopy and powder x-ray diffraction (XRD) indicate that the gel is comprised of oil vesicles surrounded by a crystalline monoglyceride wall. Two phase diagrams were created using either sodium stearoyl lactylate (SSL) or stearic acid (SA) as surfactants. The gel region was the same in each phase diagram and stable over a one month period. The effect of processing conditions [shear rate (10,000rpm--30,000 rpm), cooling rate (0.05°C/min--20°C/min), temperature (70°C--95°C), and salt concentration (0.04%--0.5%)] on the formation and stability was studied. There was no effect on the storage modulus (G') and peak melting temperature (Tp), but an increase in oil droplet size was observed. XRD detected an L alpha phase at temperatures of 60°C and 70°C, but a coagel phase at lower temperatures.

ISBN: 9780494231722Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Gel formation, structure and stability of monostearin-oil-water mixtures.
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502 $a Thesis (M.Sc.)--University of Guelph (Canada), 2006.
520 $a This thesis is an investigation of a new structure comprised primarily of oil, water, and monostearin (MS). Fluorescence microscopy and powder x-ray diffraction (XRD) indicate that the gel is comprised of oil vesicles surrounded by a crystalline monoglyceride wall. Two phase diagrams were created using either sodium stearoyl lactylate (SSL) or stearic acid (SA) as surfactants. The gel region was the same in each phase diagram and stable over a one month period. The effect of processing conditions [shear rate (10,000rpm--30,000 rpm), cooling rate (0.05°C/min--20°C/min), temperature (70°C--95°C), and salt concentration (0.04%--0.5%)] on the formation and stability was studied. There was no effect on the storage modulus (G') and peak melting temperature (Tp), but an increase in oil droplet size was observed. XRD detected an L alpha phase at temperatures of 60°C and 70°C, but a coagel phase at lower temperatures.
590 $a School code: 0081.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
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