The Experts below are selected from a list of 489 Experts worldwide ranked by ideXlab platform
Rujong Jeng - One of the best experts on this subject based on the ideXlab platform.
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poly urethane malonamide dendritic structures featuring blocked deblocked isocyanate units
Polymer Chemistry, 2011Co-Authors: Yungchung Chen, Tzongyuan Juang, Shenghong A Dai, Yingling Liu, Rongho Lee, Rujong JengAbstract:We have used 4-isocyanato-4′-(3,3-dimethyl-2,4-dioxoazetidino)diphenylmethane and diethylenetriamine as building blocks to synthesize novel poly(urethane/malonamide) dendrons possessing terminal methyl ethyl ketoxime (MEKO) units (blocked isocyanate groups). Heating the MEKO-containing dendrons regenerated the terminal isocyanate groups. Subsequently, the regenerated isocyanate groups would react with any compound with active hydrogens. In one example, the dendrons with the deblocked isocyanates further reacted with Stearyl Alcohol (C18-OH) to form the corresponding dendrons presenting C18 moieties. This deblocking strategy allows replacement of reactive exterior groups with desired functionality for the construction of dendritic macromolecules.
Alejandro G Marangoni - One of the best experts on this subject based on the ideXlab platform.
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Stearyl Alcohol oleogels
2018Co-Authors: Fabio Valoppi, Sonia Calligaris, Alejandro G MarangoniAbstract:Abstract Fatty Alcohols have been identified as promising oil-structuring agents. Once introduced into oil, they can organize themselves into lamellar structures that assemble into crystallites that further aggregate into platelet-like structures whose interconnections generate a self-standing material. In this chapter, the potential of fatty Alcohols as oleogelator molecules are discussed with particular emphasis on the capability of Stearyl Alcohol (C 18 OH) to gel oils. Fatty Alcohol characteristics and properties are initially presented considering their definition, nomenclature, physical properties, as well as production technology. Afterward, the attention is focused on the ability of Stearyl Alcohol to structure oil in consideration of the nano-, micro-, and macroscale characteristics of the resulting material.
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vegetable oil oleogels structured using mixtures of Stearyl Alcohol and stearic acid so sa
2018Co-Authors: Andrew J Gravelle, Alejandro G MarangoniAbstract:Abstract The main driving force behind identifying novel methods for structuring liquid oil has been to reduce saturated fat content, eliminate trans fatty acids, and generally improve the lipid profile of foods containing hardstock fats. It is clear that any practical solution for eliminating hardstock fats requires an alternative approach to structuring the oil phase. This chapter will outline the various characteristics of mixed Stearyl Alcohol and stearic acid (SO/SA) oleogels at varying SO:SA ratios, and highlight recent advancements that address the underlying mechanism responsible for differences observed in the large deformation properties as the ratio is changed. Finally, this section will outline the use of SO:SA mixtures as part of a cooperative hybrid gelator system which has shown promise as a new strategy for tailoring the mechanical properties of edible oleogels.
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structure and properties of an ethylcellulose and Stearyl Alcohol stearic acid ec so sa hybrid oleogelator system
European Journal of Lipid Science and Technology, 2017Co-Authors: Andrew J Gravelle, Carolin Blach, Jochen Weiss, S Barbut, Alejandro G MarangoniAbstract:The physical properties of Stearyl Alcohol:stearic acid (SO:SA) oleogels at varying oleogelator mass ratios were characterized in the presence of the polymer oleogelator ethylcellulose (EC). The large deformation properties of the combined EC/SO:SA oleogels at intermediate ratios (8:2 to 4:6) were similarto that of the corresponding SO:SA formulations. The remaining ratios exhibited a substantial increase in gel strength in the presence of EC, with the hardest composed of stearic acid (0:10). Neither polymorphism, nor thermal behavior of SO:SA were affected by EC, but increases in SFC at 10°C were correlated to harder gels. EC drastically altered the microstructure of the SOSA network producing structures made up of clusters of branching, needle-like crystals. Overall, the increase in gel strength outside the ratios where pure Stearyl Alcohol or stearic acid crystals were present, could be attributed to increased solids and reinforcement by the secondary EC network. Practical applications: The hybrid gelator system investigated here has potential as fat mimetic. The SO:SA ratios which provided the greatest oil-structuring ability and plasticity were 8:2, and 7:3 SO:SA. This strategy of using complementary gelators should prove useful for optimizing the functionality of oleogels for diverse food applications.
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influencing the crystallization behavior of binary mixtures of Stearyl Alcohol and stearic acid sosa using ethylcellulose
Food Research International, 2017Co-Authors: Andrew J Gravelle, S Barbut, Maya Davidovichpinhas, Alejandro G MarangoniAbstract:In the present study we have characterized the influence of the polymer gelator ethylcellulose (EC) on the crystallization behavior of mixtures of Stearyl Alcohol and stearic acid (SOSA). The presence of EC led to a more abrupt thermo-reversible crystallization process and an increase in the onset of crystallization temperature from 22.7±0.35°C to 26.5±0.42°C. X-ray analysis indicated that the polymorphism of the mixed SOSA crystals was maintained in the presence of EC; however, changes in the small angle region indicated the presence of the polymer network altered the higher-order organization of the crystal network. Significant changes in the microstructural organization were also observed by light microscopy. A random distribution of needle-like, oriented platelets were observed in SOSA gels, while branched, feather-like structures were apparent in the mixed EC/SOSA system. Temperature-sweep rheological experiments of the combined EC/SOSA system also indicated that prior to crystallizing, SOSA molecules plasticized the polymer chains, resulting in a decrease in the gelation point (cross-over point; G'=G″) from ~110°C to 90°C. This effect was corroborated by DSC experiments, in which it was observed that the glass transition temperature of EC decreased and broadened with increasing SOSA content. Back extrusion flow curves indicated that the addition of EC reduces the brittleness and increases the plasticity of the bulk material, as indicated by the brittleness factor quantified over the steady-state flow regime, even when the combined gelator system was substantially firmer. Although the presence of the EC network resulted in a stress overshoot during initial penetration, by incorporating EC below its critical gelation concentration eliminated the overshoot while still providing plasticity to the SOSA network, such that the flow behavior was shown to be comparable to several commercial margarines. This study has demonstrated the ability of EC to modify the crystallization behavior of a low molecular weight oleogelator, while increasing the plasticity of the polymer network, to form a synergistic oleogelator system.
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revisiting the crystallization behavior of Stearyl Alcohol stearic acid so sa mixtures in edible oil
RSC Advances, 2016Co-Authors: Carolin Blach, Andrew J Gravelle, Fernanda Peyronel, Jochen Weiss, S Barbut, Alejandro G MarangoniAbstract:Mixtures of Stearyl Alcohol and stearic acid were some of the first identified oleogelators with potential for food applications. Previously, a synergistic enhancement in gel strength was identified at a Stearyl Alcohol:stearic acid (SO:SA) ratio of 7:3 and 8:2, which was attributed to their needle-like crystal morphology. In the present study, we have meticulously characterized this system with a variety of techniques at different gelator ratios. Accelerated oil loss tests showed the stability of the gels mirrors the mechanical strength with ∼1 wt% oil loss in the firm gels and >10 wt% in the weak formulations. X-ray diffraction and light microscopy suggest that the crystal networks which form the hardest gels (8:2, 7:3) and weakest gels (5:5, 4:6) are similar, and thus crystal morphology and crystal size cannot solely explain the observed enhancement in mechanical strength and stability. Scanning electron micrographs clarified that all oleogels crystalized in a platelet-like, rather than needle-like microstructure. Using the scaling theory of cellular solids, the enhancement in mechanical strength of the 8:2 SO:SA oleogel was shown to be mainly due to an increase in the scaling exponent of the hardness to the mass fraction of the crystalline material, and not the total amount of crystalline network solids, the size of the platelets or the interactions between them.
Yungchung Chen - One of the best experts on this subject based on the ideXlab platform.
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poly urethane malonamide dendritic structures featuring blocked deblocked isocyanate units
Polymer Chemistry, 2011Co-Authors: Yungchung Chen, Tzongyuan Juang, Shenghong A Dai, Yingling Liu, Rongho Lee, Rujong JengAbstract:We have used 4-isocyanato-4′-(3,3-dimethyl-2,4-dioxoazetidino)diphenylmethane and diethylenetriamine as building blocks to synthesize novel poly(urethane/malonamide) dendrons possessing terminal methyl ethyl ketoxime (MEKO) units (blocked isocyanate groups). Heating the MEKO-containing dendrons regenerated the terminal isocyanate groups. Subsequently, the regenerated isocyanate groups would react with any compound with active hydrogens. In one example, the dendrons with the deblocked isocyanates further reacted with Stearyl Alcohol (C18-OH) to form the corresponding dendrons presenting C18 moieties. This deblocking strategy allows replacement of reactive exterior groups with desired functionality for the construction of dendritic macromolecules.
Tzongyuan Juang - One of the best experts on this subject based on the ideXlab platform.
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poly urethane malonamide dendritic structures featuring blocked deblocked isocyanate units
Polymer Chemistry, 2011Co-Authors: Yungchung Chen, Tzongyuan Juang, Shenghong A Dai, Yingling Liu, Rongho Lee, Rujong JengAbstract:We have used 4-isocyanato-4′-(3,3-dimethyl-2,4-dioxoazetidino)diphenylmethane and diethylenetriamine as building blocks to synthesize novel poly(urethane/malonamide) dendrons possessing terminal methyl ethyl ketoxime (MEKO) units (blocked isocyanate groups). Heating the MEKO-containing dendrons regenerated the terminal isocyanate groups. Subsequently, the regenerated isocyanate groups would react with any compound with active hydrogens. In one example, the dendrons with the deblocked isocyanates further reacted with Stearyl Alcohol (C18-OH) to form the corresponding dendrons presenting C18 moieties. This deblocking strategy allows replacement of reactive exterior groups with desired functionality for the construction of dendritic macromolecules.
Shenghong A Dai - One of the best experts on this subject based on the ideXlab platform.
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poly urethane malonamide dendritic structures featuring blocked deblocked isocyanate units
Polymer Chemistry, 2011Co-Authors: Yungchung Chen, Tzongyuan Juang, Shenghong A Dai, Yingling Liu, Rongho Lee, Rujong JengAbstract:We have used 4-isocyanato-4′-(3,3-dimethyl-2,4-dioxoazetidino)diphenylmethane and diethylenetriamine as building blocks to synthesize novel poly(urethane/malonamide) dendrons possessing terminal methyl ethyl ketoxime (MEKO) units (blocked isocyanate groups). Heating the MEKO-containing dendrons regenerated the terminal isocyanate groups. Subsequently, the regenerated isocyanate groups would react with any compound with active hydrogens. In one example, the dendrons with the deblocked isocyanates further reacted with Stearyl Alcohol (C18-OH) to form the corresponding dendrons presenting C18 moieties. This deblocking strategy allows replacement of reactive exterior groups with desired functionality for the construction of dendritic macromolecules.