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Preparation and characterization of oleogels and emulgels with glycerol monooleate–cholesterol mixtures

机译：的制备和表征oleogels和与甘油emulgels monooleate-cholesterol混合物

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摘要

This study aimed to prepare and characterize oleogels and emulgels with glycerol monooleate (GMO): cholesterol gelator system. Oleogels, including 5 and 10% of each gelator were prepared. Emulgels with the same organogelator mixture concentrations, and 10 and 20% water phase were also prepared successfully. The gelation time decreased as the added gelator mixture and water concentrations increased. All samples had significant oil binding capacity and creamish-white colors. The oleogels melted just below body temperature, while emulgels melted around body temperature as determined by differential scanning calorimetry. The samples’ crystalline networks were observed with the X-ray diffraction analysis and displayed β and β′ polymorphic type crystals. Rheological measurements revealed that as gelator mixture concentration increased, gel strength enhanced, but in the emulgels, the gel strength decreased significantly as added water content increased. All oleogels and emulgels showed time-dependent thixotropic recovery ability. Temperature ramp tests indicated that the oleogels were stable up to 28 ℃, but the emulgels kept their gelled consistency up to 70 ℃. Overall, the common properties of these new oleogel and emulgels were provided. Future studies for some applications are foreseen.
机译：本研究旨在准备和描述oleogels和emulgels甘油单油酸(GMO):胆固醇gelator系统。包括每个gelator 5和10%的准备。混合物的浓度,和10个和20%的水成功也准备阶段。凝胶化时间减少为gelator补充道和水混合物浓度增加。样品有明显的油能力和有约束力creamish-white颜色。低于体温,而emulgels融化了在体温所决定差示扫描量热法。与x射线观察晶体网络衍射分析和显示β,β多态类型晶体。测量显示,gelator混合物浓度的增加,凝胶强度增强,但在emulgels,凝胶强度降低了添加水分的增加显著。所有oleogels和emulgels显示时间触变恢复能力。测试表明,oleogels稳定28℃,但emulgels保持稠化一致性70℃。这些新的oleogel和emulgels的属性提供。预见到。

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