Prediction of the maximum temperature of organogelation

• DOI: 10.22533/at.ed.3172122230065

• Palavras-chave: organogels; vegetable oils; vegetable waxes; structured vegetable oils; crystallization; fat replacers.

• Keywords: organogels; vegetable oils; vegetable waxes; structured vegetable oils; crystallization; fat replacers.

• Abstract:

  Factors are practical guidelines to classify food additives and products, such as ratio, hydrophilic-lipophilic balance (HLB) and sucrose equivalent. Among the main difficulties in the application of organogels is their classification, which would facilitate their use and comparison with other additives. This work evaluated the efficiency of an empirical factor called maximum temperature of organogelation (OT) to predict the physical state of oil solutions reported in the literature.

• Número de páginas: 13