Comparison of the Glycerol Monostearate and Polyglycerol Stearate
Oleogels: Effects of Amphiphile Addition
Abstract
This study aimed to evaluate oleogels produced with Glycerol
Monostearate (GMS), Polyglycerol Stearate (PGS), and their combinations
with selected amphiphiles (Pluronic F68, Span 80, and Tween 60). The
oleogels were prepared with oil: organogelator: amphiphile ratio of 87:
10: 3 (w/w). Minimum gelation concentration, gelation time, oil binding
capacity, instrumental color, thermal properties, microstructure, X-ray
diffraction, and rheological analyses were completed to characterize and
compare the samples. Results indicated that the addition of amphiphiles
reduced minimum gelation concentration, increased crystals size, changed
color values, and reduced melting temperatures. Further, amphiphile
addition yielded more stable, but softer textures. All samples were
thermoreversible and thixotropic. Data for food-grade PGS oleogels were
provided for the first time in literature. Results showed that PGS
oleogels were as good as GMS oleogels in most properties. The prepared
oleogels could be used in food product applications.