Crystallization of low-solid oleogels: characterization of lamellar thickness

Oleogelation is a promising technique in which liquid oil and a low concentration of high-melting crystalline oleogelators are used to replace saturated fats. The rheological properties and oil binding capacity of the resulting oleogels are largely influenced by the fat crystal network. Therefore, it is important to investigate the melting and crystallization behavior of the crystalline oleogelators. In this project, different oleogelator types (waxes, monoglycerides (MAG) and diglycerides (DAG)) will be used. During the production, the gelator concentration and type as well as the shear rate and cooling rate will be adapted to investigate the effect of processing on the formation of the fat crystal network. Simultaneous and time-resolved SAXS/WAXS analysis will help to gain more insight in nucleation and crystal growth. Hereby, special attention will be given to the lamellar thickness of crystal nanoplatelets.