A structural analysis of olive oil organogelation

摘要

The organogels are based on olive oil mixed with low amount of cocoa butter and commercial monoglycerides of fatty acids (Myverol) as organogelator agent. Nuclear Magnetic Resonance (NMR) was used to evidence the crystallization phenomena and the change in material structure due to formulation and operating conditions. Dynamic rheological tests evidenced the onset of crystallization (TCO), as a sharp increase in storage modulus, and the gelation temperature (TG), as the dynamic moduli crossover. By means of NMR technique the spinspin relaxation time (T2) distributions were extimated by applying the Inverse Laplace Transform to the echo-day of the Carr-Purcell pulse sequence. The obtained results can be useful to better understand the crystallization phenomena in edible oil gels and in selecting operating conditions for potential commercial applications.