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Jose Alvarezramirez - One of the best experts on this subject based on the ideXlab platform.
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inertial effects of adsorbed Glycerol Monostearate crystals on the shear rheology of water canola oil interfaces
Journal of Food Engineering, 2014Co-Authors: H Carrillonavas, B Fouconnier, E J Vernoncarter, C Perezalonso, Jose AlvarezramirezAbstract:Abstract Glycerol Monostearate (GMS) in canola oil dispersions (1.0%, 2.0%, and 3.0% w/w) were cooled down from 70 to 30 °C at a rate of 10.0 °C/min forming CD 1.0 , CD 2.0 , and CD 3.0 crystal dispersions. Interfaces were prepared by pouring CDs over water, and were subjected to a constant shear stress. The creep compliance-time response of the interfaces depended on CD concentration, interfacial film aging time, and shear stress application time. Interfacial rheology experimental data were described by a nearly instantaneous response followed by an exponentially decaying function with two relaxation modes, the latter related to Kevin–Voigt elements connected serially involving inertial effects at relatively short times. The faster relaxation mode was related to the formation of a two-dimensional solid-like structure, while the slower relaxation mode was attributed slow crystal adsorption–desorption diffusional effects in the interface vicinity. The inertial effects had important influence on the interfacial rheology response.
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viscoelastic retardation spectra of interfaces formed by water Glycerol Monostearate crystals in canola oil dispersions
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2014Co-Authors: H Carrillonavas, E J Vernoncarter, Jose AlvarezramirezAbstract:Abstract The applicability of a phenomenological theory of viscoelasticity for processing and analyzing mechanical data of adsorption interfaces is explored in this work. Based on this theory, a retardation spectrum was generated by the application of Tikhonov regularization techniques to data obtained from creep compliance experiments. To this end, 2% or 3% (w/w) Glycerol Monostearate (GMS) was put into canola oil (CO) at 70 °C, and the dispersions were cooled down to 30 °C (cooling rate of 1 or 10 °C/min), for obtaining GMS crystals in CO dispersions (CDx,y). The viscoelastic retardation spectrum was estimated from creep compliance mechanical tests of the formed interfaces. The interpretation of the results in terms the distribution of retardation modes λ and their relative intensity L(λ) was found to reflect the main features of the viscoelastic properties of water/oil adsorption layers. In particular, the creep dynamics were dominated by relatively slow (400–700 s) dynamics, which can be related to the reconfiguration of the adsorption layer, induced by diffusion and adsorption/desorption mechanisms in the vicinity of the water/oil interface. Reconfiguration of the adsorption layer as a consequence of applied shear was more pronounced for relatively small concentrations of dispersed particles, suggesting that a saturation of the adsorption layer contributes to its stability.
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shear rheology of water Glycerol Monostearate crystals in canola oil dispersions interfaces
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2013Co-Authors: H Carrillonavas, B Fouconnier, E J Vernoncarter, Jose AlvarezramirezAbstract:Abstract 2.0% or 3.0% wt Glycerol Monostearate (GMS) was put into canola oil (CO) at 70 °C, and the dispersions were cooled down to 30 °C (cooling rate of 1.0 or 10.0 °C/min), in order to obtain GMS crystals in CO dispersions (CDx,y). Particle size, shape, and crystallinity index of CDx,y was determined. Water/oil interfaces were prepared and the shear rheological response of the adsorbed layers was studied at different ageing times. In all the cases, the interfaces exhibited creep compliance-time dynamics, whose experimental data fitted well a model represented by a Hookean spring in series with two Kevin–Voigt elements, providing two characteristic relaxation times. The fast relaxation time was related to the rearrangement of a rigid disordered layer of crystals adsorbed at the interface taking place at small time scales (about 2 s) as a consequence of the applied shear; while the slow relaxation time was related to further GMS crystals adsorption from the interface vicinity, which induced a slower rearrangement and reconfiguration of crystals at the interface in the face of shear disturbances. Model parameters values with respect to ageing time showed that the water/oil interface reached an equilibrium state after about 5–7 h for higher GMS concentration.
Surati Jaya - One of the best experts on this subject based on the ideXlab platform.
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effect of maltodextrin Glycerol Monostearate and tricalcium phosphate on vacuum dried mango powder properties
Journal of Food Engineering, 2004Co-Authors: Surati JayaAbstract:Abstract Vacuum drying of mango pulp was carried out at various levels of maltodextrin (MD) ranging between 0.25 and 0.65 kg per kg of mango solid. Glycerol Monostearate (GMS) and tricalcium phosphate (TCP) were added at the levels varying between 0.01 and 0.02 kg per kg of mango solid. MD was used to eliminate the stickiness of the mango powder and to get less hygroscopic powder. GMS was used as foam stabilizer and TCP as anticaking agents respectively. Hygroscopicity, degree of caking, dispersibility, flowability, sticky point temperature of the dry powder at 5% (db) moisture content and overall color difference between the reconstituted powder and the pulp were found out. Based on these properties of mango powder, an optimum feed mix composition of 0.43–0.57 kg MD per kg of mango solids was obtained. The optimum requirement for the TCP and GMS were found to be 0.015 kg per kg of mango solid.
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Effect of maltodextrin, Glycerol Monostearate and tricalcium phosphate on vacuum dried mango powder properties
Journal of Food Engineering, 2004Co-Authors: Surati Jaya, H. DasAbstract:Vacuum drying of mango pulp was carried out at various levels of maltodextrin (MD) ranging between 0.25 and 0.65 kg per kg of mango solid. Glycerol Monostearate (GMS) and tricalcium phosphate (TCP) were added at the levels varying between 0.01 and 0.02 kg per kg of mango solid. MD was used to eliminate the stickiness of the mango powder and to get less hygroscopic powder. GMS was used as foam stabilizer and TCP as anticaking agents respectively. Hygroscopicity, degree of caking, dispersibility, flowability, sticky point temperature of the dry powder at 5% (db) moisture content and overall color difference between the reconstituted powder and the pulp were found out. Based on these properties of mango powder, an optimum feed mix composition of 0.43-0.57 kg MD per kg of mango solids was obtained. The optimum requirement for the TCP and GMS were found to be 0.015 kg per kg of mango solid. © 2003 Elsevier Ltd. All rights reserved.
Himalee D Seneviratne - One of the best experts on this subject based on the ideXlab platform.
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solute effects on the thermal stability of Glycerol Monostearate amylose complex superstructures
Carbohydrate Research, 1990Co-Authors: Costas G Biliaderis, Himalee D SeneviratneAbstract:Abstract Thermally induced order-disorder transitions of two distinct structural forms of the Glycerol Monostearate-amylose complex (form I, Tm 99° and form II, Tm 117°) have been investigated by differential scanning calorimetry in various solvent environments. For neutral salts, the effectiveness of anions and cations in stabilizing or destabilizing the ordered chain domains of the complex followed, in general, the classical Hofmeister series. Thus, with Na + as the sole counterion, the Tm of the transition (at m ) increased in the order of SCN − − 3 − − − 3 COO − 4 2− . With Cl − as the common anion, the ranking of the cations was NH 4 + + + + 2+ 2+ . Interestingly, ranking of certain ions ( e.g. , CH 3 COO − ) differed between the two forms of the complex, particularly at high electrolyte concentrations. This implies that some solutes can act differently at various levels of supermolecular structure. Glucose and malto-oligosaccharides were effective stabilizers and resulted in non-equilibrium phase transition behaviour for the metastable superstructures of the complex (melting with reorganization during heating). These effects were proportional to the molecular weight and concentration of the small carbohydrate solute.
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on the supermolecular structure and metastability of Glycerol Monostearate amylose complex
Carbohydrate Polymers, 1990Co-Authors: Costas G Biliaderis, Himalee D SeneviratneAbstract:Abstract Calorimetry of Glycerol Monostearate-amylose complexes reveals the presence of at least two thermally distinct metastable forms, which thus implies a definite connection between thermal properties and the supermolecular organization of these materials. On the basis of X-ray-diffraction, calorimetric, and structural-analysis data, it is postulated that form I ( T m 99·4°C), obtained at low crystallization temperatures, has a uniformly distributed partial order where no separate crystallites can be identified. Such a structure would have an internal energy and entropy between those of an amorphous melt and a structure of discrete crystallites, such as form II ( T m 116·6°C). Conversion of form I to form II is readily carried out by isothermal annealing at temperatures above its melting point. The conformational responses of the complex (forms I and II) in various stabilizing (Na 2 SO 4 , sucrose, CsCl) and destabilizing (urea, guanidine hydrochloride) environments further suggest that interconversion between the various forms can be explained by considering that structural orders at two levels are affected: association-dissociation of aggregated helices and helix-coil transitions; at high concentrations, CsCl caused disruption of the crystallites without altering the conformation of individual helices. The transition enthalpy of the complex shows very little change with increases in the long-range order of the supermolecular structure (X-ray-diffraction data) and is interpreted to reflect mainly contributions from conformational disordering of helices.
Alejandro G Marangoni - One of the best experts on this subject based on the ideXlab platform.
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phase diagram of Glycerol Monostearate and sodium stearoyl lactylate
Crystal Growth & Design, 2016Co-Authors: Fan C Wang, Fernanda Peyronel, Alejandro G MarangoniAbstract:The phase behavior of two solid emulsifiers Glycerol Monostearate (GMS) and sodium stearoyl lactylate (SSL) was examined using differential scanning calorimetry (DSC), small and wide-angle X-ray scattering (SAXS and WAXS), and ultra small angle X-ray scattering (USAXS). The phase behavior of GMS–SSL in water (gelled aqueous dispersions) was also examined. For the nonaqueous systems, GMS and SSL were immiscible in the range of 20–80% and exhibited phase separation. On the other hand, systems with higher than 80% GMS or higher than 80% SSL were miscible and remained mixed after 4 weeks. Increasing the amount of SSL in GMS–SSL mixtures caused a reduction in the transition temperature of the sub-α phase and the melting temperature of GMS. Furthermore, adding up to 20% SSL to GMS slowed down the polymorphic transition of GMS from the α phase to the s phase. Examination of the stability and polymorphic behavior of gelled aqueous dispersions of GMS–SSL mixtures revealed similar structural and thermal properties ...
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effect of the addition of palm stearin and storage temperatures on the thermal properties of Glycerol Monostearate structured emulsions
Food Research International, 2016Co-Authors: Fan C Wang, Carolyn Challacombe, Alejandro G MarangoniAbstract:Abstract Monoglyceride (MG) structured oil-in-water emulsions have been developed as low fat shortening alternatives. In this work, the effect of the addition of palm stearin (PS) and storage at different temperatures on the thermal properties of Glycerol Monostearate (GMS)-structured emulsions were characterized. The melting profile and the dropping point of GMS-structured emulsions were investigated during five weeks of storage at 8 °C and 22 °C. Results showed that the addition of PS changed the melting profiles of GMS-structured emulsions that were stored under refrigeration temperatures, possibly by reducing phase separation between GMS and co-emulsifiers. Storage at refrigeration temperatures increased the stability of the α-gel phase while storing at room temperatures accelerated emulsion destabilization. Even though samples stored at refrigeration temperatures had lower dropping points, they were in the α-gel phase, making refrigeration temperatures the desirable storage condition to achieve maximal stability of MG-structured emulsions.
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internal and external factors affecting the stability of Glycerol Monostearate structured emulsions
RSC Advances, 2015Co-Authors: Fan C Wang, Alejandro G MarangoniAbstract:Monoglyceride (MG) structured emulsions have been developed for use in diverse food and cosmetic applications. However, these MG-structured emulsions undergo a polymorphic transformation from the α-gel phase to the coagel phase, resulting in emulsion destabilization and water syneresis. In this study, the stability of emulsions containing 60–70% (w/w) water structured with 5% (w/w) of a blend of the emulsifier Glycerol Monostearate (GMS) and co-emulsifier sodium stearoyl lactylate (SSL), was assessed. The internal factors examined were concentrations of co-emulsifier and the addition of the polysaccharide xanthan gum. External factors examined included cooling rate and applied shear. The methods used to study the polymorphic transition were differential scanning calorimetry, X-ray diffraction, and pulsed proton nuclear magnetic resonance. In this work, the sub-α Coagel Index was successfully used to characterize the degree of coagel formation in MG-structured emulsions. Results showed that the stability of the α-gel phase was improved by using 1 : 9 w/w SSL : GMS ratios and by adding 0.1% xanthan gum. Slow cooling rates without shear could also increase the stability of the α-gel phase in the structured emulsion system.
H Carrillonavas - One of the best experts on this subject based on the ideXlab platform.
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inertial effects of adsorbed Glycerol Monostearate crystals on the shear rheology of water canola oil interfaces
Journal of Food Engineering, 2014Co-Authors: H Carrillonavas, B Fouconnier, E J Vernoncarter, C Perezalonso, Jose AlvarezramirezAbstract:Abstract Glycerol Monostearate (GMS) in canola oil dispersions (1.0%, 2.0%, and 3.0% w/w) were cooled down from 70 to 30 °C at a rate of 10.0 °C/min forming CD 1.0 , CD 2.0 , and CD 3.0 crystal dispersions. Interfaces were prepared by pouring CDs over water, and were subjected to a constant shear stress. The creep compliance-time response of the interfaces depended on CD concentration, interfacial film aging time, and shear stress application time. Interfacial rheology experimental data were described by a nearly instantaneous response followed by an exponentially decaying function with two relaxation modes, the latter related to Kevin–Voigt elements connected serially involving inertial effects at relatively short times. The faster relaxation mode was related to the formation of a two-dimensional solid-like structure, while the slower relaxation mode was attributed slow crystal adsorption–desorption diffusional effects in the interface vicinity. The inertial effects had important influence on the interfacial rheology response.
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viscoelastic retardation spectra of interfaces formed by water Glycerol Monostearate crystals in canola oil dispersions
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2014Co-Authors: H Carrillonavas, E J Vernoncarter, Jose AlvarezramirezAbstract:Abstract The applicability of a phenomenological theory of viscoelasticity for processing and analyzing mechanical data of adsorption interfaces is explored in this work. Based on this theory, a retardation spectrum was generated by the application of Tikhonov regularization techniques to data obtained from creep compliance experiments. To this end, 2% or 3% (w/w) Glycerol Monostearate (GMS) was put into canola oil (CO) at 70 °C, and the dispersions were cooled down to 30 °C (cooling rate of 1 or 10 °C/min), for obtaining GMS crystals in CO dispersions (CDx,y). The viscoelastic retardation spectrum was estimated from creep compliance mechanical tests of the formed interfaces. The interpretation of the results in terms the distribution of retardation modes λ and their relative intensity L(λ) was found to reflect the main features of the viscoelastic properties of water/oil adsorption layers. In particular, the creep dynamics were dominated by relatively slow (400–700 s) dynamics, which can be related to the reconfiguration of the adsorption layer, induced by diffusion and adsorption/desorption mechanisms in the vicinity of the water/oil interface. Reconfiguration of the adsorption layer as a consequence of applied shear was more pronounced for relatively small concentrations of dispersed particles, suggesting that a saturation of the adsorption layer contributes to its stability.
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shear rheology of water Glycerol Monostearate crystals in canola oil dispersions interfaces
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2013Co-Authors: H Carrillonavas, B Fouconnier, E J Vernoncarter, Jose AlvarezramirezAbstract:Abstract 2.0% or 3.0% wt Glycerol Monostearate (GMS) was put into canola oil (CO) at 70 °C, and the dispersions were cooled down to 30 °C (cooling rate of 1.0 or 10.0 °C/min), in order to obtain GMS crystals in CO dispersions (CDx,y). Particle size, shape, and crystallinity index of CDx,y was determined. Water/oil interfaces were prepared and the shear rheological response of the adsorbed layers was studied at different ageing times. In all the cases, the interfaces exhibited creep compliance-time dynamics, whose experimental data fitted well a model represented by a Hookean spring in series with two Kevin–Voigt elements, providing two characteristic relaxation times. The fast relaxation time was related to the rearrangement of a rigid disordered layer of crystals adsorbed at the interface taking place at small time scales (about 2 s) as a consequence of the applied shear; while the slow relaxation time was related to further GMS crystals adsorption from the interface vicinity, which induced a slower rearrangement and reconfiguration of crystals at the interface in the face of shear disturbances. Model parameters values with respect to ageing time showed that the water/oil interface reached an equilibrium state after about 5–7 h for higher GMS concentration.