首页|Vegetable oil structuring via gamma-oryzanol crystallization
Vegetable oil structuring via gamma-oryzanol crystallization
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NSTL
Elsevier
We demonstrate that gamma-oryzanol at concentrations as low as 7 wt% can structure vegetable oil. At a temperature below its crystallization onset, quiescent processing does not result in oil structuring, given the formation of gamma-oryzanol crystal spherulites upwards of 100 mu m in diameter that do not associate to form a continuous network. Rather, concurrent mixing and cooling are necessary to form a gamma-oryzanol enmeshed crystal network. At both 'low' (50 rpm) and 'high' (700 rpm) mixing rates, network formation occurs, with the higher rate resulting in platelet crystals a few microns in length and the equilibrium solids content being reached within the preparation timeframe of 1 h. For a given mixing and cooling regime, higher gamma-oryzanol contents increase the resistance to melting, elastic modulus and hardness. Overall, this study reveals that gamma-oryzanol can single-handedly structure vegetable oil if appropriate combined mixing and cooling are used.
NSTL
Elsevier
