Formation of oleogels based on emulsions stabilized with cellulose nanocrystals and sodium caseinate
Journal article, 2021

Hypothesis: In the preparation of oleogels based on Pickering-emulsions, the choice of the preparation route is critical to withstand drying under ambient conditions, as it conditions the composition of the interfacial layer at the oil-water interface. Experiments: Hexadecane and olive oil oleogels were prepared using an emulsion-template approach from oil-in-water emulsions formulated with cellulose nanocrystals (CNC) and sodium caseinate (CAS) added in different orders (CNC/CAS together; first CAS then CNC; first CNC then CAS). The oleogels were formed from preconcentrated emulsions by drying at ambient temperature. The structure of the gels was characterised by confocal laser scanning microscopy, and the gels were assessed in terms of viscoelastic properties and redispersibility. Findings: The properties of oleogels were controlled by 1) the composition of the surface layer at oil-water interface; 2) the amount and type of non-adsorbed stabilizer; and 3) the composition and viscosity of oils (hexadecane vs. olive oil). For the oleogels prepared from starting emulsions stabilized with CNC with subsequent addition of CAS, and free CAS present in aqueous phase, the elastic component was prevalent. Overall, the dominating species at the oil-water interface controlled the emulsion behaviour and stability, as well as viscoelastic behaviour of the resulting oleogels and their redispersibility.

Oleogel

Redispersibility

Sodium caseinate

Emulsion

Cellulose nanocrystals

Viscoelastic properties

Author

Lucie Urbánková

Tomas Bata University in Zlín

Tomas Sedlacek

Tomas Bata University in Zlín

Věra Kašpárková

Tomas Bata University in Zlín

Romain Bordes

Chalmers, Chemistry and Chemical Engineering, Applied Chemistry

Journal of Colloid and Interface Science

0021-9797 (ISSN) 1095-7103 (eISSN)

Vol. 596 245-256

Subject Categories

Physical Chemistry

Food Engineering

Polymer Technologies

DOI

10.1016/j.jcis.2021.02.104

PubMed

33839351

More information

Latest update

5/6/2021 1