Oleogels Based on Non-lamellar Lyotropic Liquid Crystalline Structures for Food Applications

Dima Libster*, Abraham Aserin, Nissim Garti

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations

Abstract

This chapter illustrates that oleogels can be tailored for food applications, demonstrating significant advantages over other colloid systems. These universal carriers allow thermodynamic stability, high solubilization levels, protection against denaturation and severe environmental conditions. In the study presented in the chapter, it was shown that the composition of the oleogels can be tuned to regulate physical properties of hexagonal and micellar cubic mesophases. Series of fluid HII and QL mesophases with complex architectures were rationally designed and prepared for the solubilization and potential delivery of food additives. It was shown that comprehensive understanding of the structural properties of these carriers is imperative for rational and successful tailoring of oleogel-based vehicles. The principal strategy was to first characterize the different levels of organization of these special materials and then to explore the detailed relationships and possible correlations between them, their structures, and the macroscopic properties. Combination of advanced analytical techniques, including Small-Angle X-ray scattering (SAXS), Attenuated Total Reflection (ATR)-Fourier transform infrared spectroscopy (FTIR), and rheology revealed both qualitative and quantitative insights into the structural changes induced by solubilization of guest molecules.

Original languageEnglish
Title of host publicationEdible Oleogels
Subtitle of host publicationStructure and Health Implications
PublisherElsevier Inc.
Pages235-269
Number of pages35
ISBN (Electronic)9781630670092
ISBN (Print)9780983079118
DOIs
StatePublished - 15 Apr 2011

Bibliographical note

Publisher Copyright:
© 2011 by AOCS Press. All rights reserved.

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