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Viscosity and stability of structurated organogels with vegetablewaxes: Comparative study.

Grant number: 13/00264-8
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): April 01, 2013
Effective date (End): March 31, 2014
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal researcher:Daniel Barrera Arellano
Grantee:Jéssica Maia Lunardi
Home Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil

Abstract

Organogels are viscoelastic and thermoreversible materials in which the organic fluid (e.g. vegetable oil) is immobilized in a three-dimensional gel network developed through the physical and chemical interactions of the molecules of a gelator (e.g. vegetable wax). These materials emerge as solution to the problem of foods containing high levels of saturated fatty acids. In this comparative study, several vegetable waxes will be used to prepare organogels, evaluating their rheological properties and stability, which are important characteristics while preparing foods with these structured oils

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