Chen Xiao-Wei, Sun Shang-De, Yang Guo-Long, Ma Chuan-Guo
Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China
National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology Lianhua Road 100 Zhengzhou 450001 Henan PR China.
RSC Adv. 2019 Dec 24;10(1):244-252. doi: 10.1039/c9ra06950j. eCollection 2019 Dec 20.
Phytosterol-based oleogels have been engineered in edible oils for potential applications as sustainable replacements for petrolatum. Oleogels have emerged with a crystal network structure with oil molecules trapped inside. In addition, the viscosity of highly thixotropic oleogels could be tuned by manipulating the concentration of phytosterols and monoglycerides, and the type of surface-active small molecules and bulk vegetable oils. Furthermore, viscous soft matter could also be tunably made with 8-20% oleogelators in olive oil with favourable water vapour occlusive and wettability properties, in addition to having good texture, and outstanding thixotropic and thermal reversibility properties. These properties are quite similar to those of commercial petrolatum. This work demonstrates that the natural phytosterol-oleogels in edible oils can be a novel source of sustainable and green replacements for petrolatum.
基于植物甾醇的油凝胶已被设计用于食用油中，有望作为凡士林的可持续替代品。油凝胶呈现出一种晶体网络结构，油分子被困在其中。此外，高度触变的油凝胶的粘度可以通过控制植物甾醇和甘油单酯的浓度、表面活性小分子和大宗植物油的类型来调节。此外，在橄榄油中加入8%-20%的油凝胶剂，除了具有良好的质地、出色的触变性和热可逆性外，还可以制成具有良好的水蒸气阻隔性和润湿性的粘性软物质。这些特性与市售凡士林非常相似。这项工作表明，食用油中的天然植物甾醇油凝胶可以成为凡士林可持续和绿色替代品的新来源。
