Dijous 11 de juny, el Dipòsit Digital no estarà operatiu de 15:00 a 17:00 h per tasques de manteniment. Disculpeu les molèsties.
El jueves 11 de Junio, el Dipòsit Digital no estará operativo de 15:00 a 17:00 h debido a tareas de mantenimiento. Disculpen las molestias.
Thursday, Jun 11th, the Digital Repository will be unavailable due to a system update.

Files

919422.pdf (1.82 MB)

Embargo

Item embargoed until 2027-01-21

Document type

Article

Version

Accepted version

Publication date

2026-01-22

All rights reserved

Please use this identifier to cite or link to this item: https://hdl.handle.net/2445/227075

Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability

Journal Title

Authors

Director/Tutor

Journal ISSN

Volume Title

Related resource

https://doi.org/10.1007/s00217-026-05042-7

Abstract

Although oleogels are promising substitutes for saturated fats, their widespread adoption is hindered by multiple factors, among which an insufficient understanding of their crystallization behavior remains a key barrier. This work presents the first systematic analysis of the crystallization behavior in thermo-reversible linseed oil (LO)-based oleogels. The investigation combines in situ X-ray diffraction with thermal and microscopic analyses across a wide temperature range (-80 °C to 80 °C). We compared three natural waxes, sunflower wax (SFW), candelilla wax (CDW), and rice bran wax (RBW), along with two behenate-based glycerides, glyceryl behenate (GB) and fully hydrogenated high erucic acid rapeseed oil (FHR), as gelators for structuring LO. While LO itself exhibited both sub-α and β′ polymorphs, wax-based oleogels predominantly stabilized the β′ form. In contrast, oleogels with FHR or GB showed coexisting α/β′ and α/sub-α forms, respectively. Additionally, a β′ to β transformation was observed upon further heating in FHR-containing oleogels. Although most oleogels exhibited higher oil-binding capacity (OBC) at 5 °C than at 25–35 °C, the GB-containing oleogel achieved the highest OBC at 35 °C. These findings highlight the essential role of gelator polymorphism and crystal morphology in tailoring oleogel properties, guiding the rational design of functional oleogels for specific applications.

Subject

Cristal·lografia, Polimorfisme (Cristal·lografia)

Subject (English)

Crystallography, Polymorphism (Crystallography)

Citation

Collections

Articles publicats en revistes (Mineralogia, Petrologia i Geologia Aplicada)

Citation

LUO, Ping, et al. Linseed oil-based oleogels with wax versus behenate-based glycerides: crystal polymorphism, microstructure, and gel stability. European Food Research and Technology. 2026. Vol. 252. ISSN 1438-2377. [consulted: 11 of June of 2026]. Available at: https://hdl.handle.net/2445/227075

Export metadata

JSON - METS

Share record