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Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax

(2017) FOOD BIOPHYSICS. 12(1). p.97-108
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Abstract
Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEW and the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SW and short-chain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SW- and BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 A degrees C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 A degrees C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology.
Keywords
Rice bran oil, Sunflower wax, Berry wax, Crystallization, Gelation, CANDELILLA WAX, NATURAL WAXES, POTENTIAL APPLICATION, CRYSTAL NETWORKS, ORGANOGELS, FAT, OLEOGELS, BEESWAX, DISEASE, SHELLAC

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Citation

Please use this url to cite or link to this publication:

Chicago
Doan, Diem Chi, Iris Tavernier, Mohd Dona Bin Sintang, Sabine Danthine, Davy Van de Walle, Tom Rimaux, and Koen Dewettinck. 2017. “Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil : a Case-study on Berry Wax and Sunflower Wax.” Food Biophysics 12 (1): 97–108.
APA
Doan, D. C., Tavernier, I., Sintang, M. D. B., Danthine, S., Van de Walle, D., Rimaux, T., & Dewettinck, K. (2017). Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax. FOOD BIOPHYSICS, 12(1), 97–108.
Vancouver
1.
Doan DC, Tavernier I, Sintang MDB, Danthine S, Van de Walle D, Rimaux T, et al. Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax. FOOD BIOPHYSICS. 2017;12(1):97–108.
MLA
Doan, Diem Chi, Iris Tavernier, Mohd Dona Bin Sintang, et al. “Crystallization and Gelation Behavior of Low- and High Melting Waxes in Rice Bran Oil : a Case-study on Berry Wax and Sunflower Wax.” FOOD BIOPHYSICS 12.1 (2017): 97–108. Print.
@article{8505133,
  abstract     = {Low-melting berry wax (BEW) has proven to be a good oil gelator with a positive contribution to the consistency and flexibility of the structured oil. Nevertheless, the properties of BEW and the corresponding oleogel have not yet been investigated in-depth. In this research, the difference in crystallization and gelling behavior between sunflower wax (SW), a high melting wax, and BEW, a low-melting wax, in rice bran oil (RBO) was investigated. The difference in melting and crystallization temperatures can be explained by the different chemical composition (long-chain wax esters in SW and short-chain fatty acids in BEW). The heterogeneity in crystal habits (unidirectional platelets versus microcrystalline particles) and polymorphism (orthorhombic versus hexagonal) are responsible for the varying gel strength and hardness of the respective SW- and BEW-oleogels. The microcrystalline BEW particles aligned and reorganized during 1-month storage at 5 A degrees C, which leaded to an increase in the gel strength and hardness of BEW-oleogel. The gelling property of SW-oleogel however did not significantly differ after 4 weeks at 5 A degrees C, despite of the appearance of spherulitic crystalline clusters. The changes in the physical properties of wax-based oleogels during storage time were further explored using differential scanning calorimetry, polarized light microscope, powder X-ray diffraction and rheology.},
  author       = {Doan, Diem Chi and Tavernier, Iris and Sintang, Mohd Dona Bin and Danthine, Sabine and Van de Walle, Davy and Rimaux, Tom and Dewettinck, Koen},
  issn         = {1557-1858},
  journal      = {FOOD BIOPHYSICS},
  keyword      = {Rice bran oil,Sunflower wax,Berry wax,Crystallization,Gelation,CANDELILLA WAX,NATURAL WAXES,POTENTIAL APPLICATION,CRYSTAL NETWORKS,ORGANOGELS,FAT,OLEOGELS,BEESWAX,DISEASE,SHELLAC},
  language     = {eng},
  number       = {1},
  pages        = {97--108},
  title        = {Crystallization and gelation behavior of low- and high melting waxes in rice bran oil : a case-study on berry wax and sunflower wax},
  url          = {http://dx.doi.org/10.1007/s11483-016-9467-y},
  volume       = {12},
  year         = {2017},
}

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