Effect of processing conditions on the structure of Monostearin (cas 123-94-4)–oil–water gels

Add time:09/25/2019    Source:sciencedirect.com

The effect of processing conditions on the formation and stability of a gel comprised of oil, water, monostearin and stearic acid was studied. Processing conditions (homogenization rate (10,000–30,000 rpm), cooling rate (0.05–20 °C/min), homogenization temperature (70–95 °C)) had no effect on the initial storage modulus and melting temperature of the gel. Salt (NaCl) addition to the aqueous phase in the range 0–0.25% did not affect these parameters either; however, 0.5% salt addition lead to a ∼2 °C decrease in melting temperature and a doubling of the storage modulus. Optimal preparation conditions for the gel were mainly determined from its microstructure by polarized light microscopy – a smaller globule size and a more homogenous size distribution were considered a desirable feature. Optimum conditions included homogenization rates greater than 20,000 rpm, cooling rates above 6 °C/min, homogenization temperatures above, but close to, the Krafft temperature of monostearin (72 °C), and 0% salt concentration. The gelation temperature decreased by 2 °C with each 1 °C/min increase in cooling rate, from 1 °C/min to 5 °C/min.

We also recommend Trading Suppliers and Manufacturers of Monostearin (cas 123-94-4). Pls Click Website Link as below: cas 123-94-4 suppliers

Prev:Dynamic viscoelastic properties of spread Monostearin (cas 123-94-4) monolayer in the presence of glycine
Next:Pharmaceutical NanotechnologyPreparation and characteristics of Monostearin (cas 123-94-4) nanostructured lipid carriers)