FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (8): 60-66.doi: 10.7506/spkx1002-6630-20191024-269

• Food Chemistry • Previous Articles     Next Articles

Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions

LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like   

  1. (College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China)
  • Online:2021-04-25 Published:2021-05-14

Abstract: In this study, corn oil and cinnamic acid were respectively used as a solvent and a gelling agent to prepare oleogels. Its rheology, texture, oil-holding capacity, thermodynamic properties and gel crystal morphology were investigated. Further, oil-in-water (O/W) oleogel emulsions were prepared and its physical properties such as particle size, rheology and stability were analyzed. The critical gelling concentration of cinnamic acid was 4%, and the oil-holding capacity of oleogels stored at 4 ℃ was higher than that at room temperature. The hardness and thermal stability of oleogels were higher with increasing concentration of cinnamic acid. Cinnamic acid was randomly distributed in oleogels as long fibrous aggregates. Oleogel emulsions with lower oil phase content in the range from 10% to 20% had smaller particle size, lower viscosity and better physical stability. At room temperature, the oleogels had poorer stability, while the oleogel emulsions could maintain good stability, which will be useful for its application in the food industry.

Key words: cinnamic acid; oleogels; gel properties; oleogel emulsions; emulsion stability

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