title: Structure and Stability of Fish Oil Organogels Prepared with Sunflower Wax and Monoglyceride.
abstract: The aims of this study were to develop fish oil (FO) organogels with sunflower wax (SW) and monoglyceride (MG), and compare them with a commercial margarine (CM). The organogels were stored at 4 and 20°C for 90 days and their storage stability was investigated. The color values, oil binding capacity, crystal formation time, solid fat content, thermal properties and crystal structures of the organogels were measured. During storage, their textural properties and peroxide values were monitored. The melting temperature of the MG organogels was found similar to that of the CM sample. Otherwise, the melting points of the MG gels were lower than those of the SW gels. Crystal morphology of the CM sample was found similar to MG gels by X-ray measurements. The firmness values of the SW organogels were higher than those of the MG gels. The peroxide values of all gels were within the legal limits.
authors.affiliation: Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University.
authors.forename: Mustafa
authors.initials: M
authors.lastname: Öǧütcü
authors.forename: Riza
authors.initials: R
authors.lastname: Temizkan
authors.forename: Nazan
authors.initials: N
authors.lastname: Arifoǧlu
authors.forename: Emin
authors.initials: E
authors.lastname: Yılmaz
mesh_terms: D055598:Chemical Phenomena; D004355:Drug Stability; D005395:Fish Oils / Q000737:chemistry*; D061353:Food Storage; D005782:Gels; D008383:Margarine; D050178:Monoglycerides / Q000737:chemistry*; D010545:Peroxides / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D000074242:Sunflower Oil; D013696:Temperature; D013997:Time Factors
chemical_list: D005395:Fish Oils; D005782:Gels; D050178:Monoglycerides; D010545:Peroxides; D010938:Plant Oils; D000074242:Sunflower Oil; D008383:Margarine