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Structuring of sunflower oil by stearic acid derivatives: Experimental and molecular modelling studies

Jiang, Zhaojing, Lu, Xuanxuan, Geng, Sheng, Ma, Hanjun, Liu, Benguo
Food chemistry 2020 v.324 pp. 126801
adhesion, chewiness, cosmetics, crystal structure, hardness, lipid content, mechanical properties, molecular dynamics, molecular models, oleogels, stearic acid, storage modulus, sunflower oil, vegetable oil
Structuring of vegetable oils has potential application in food, pharmaceutical and cosmetic products. In this study, structuring effects of stearic acid derivatives on sunflower seed oil were systematically investigated by experimental and molecular simulation methods. Stearic acid (SA), 12-hydroxy stearic acid (HSA) and 2-hydroxyethyl stearate (HES) were able to structure sunflower seed oil, among which the structuring ability of HES was reported for the first time. The oleogel formed with HSA exhibited good mechanical properties (such as hardness, fracturability, adhesiveness, chewiness and storage modulus), which coincided with its highest solid fat content and degree of crystallinity. Oleogels containing SA and HES showed similar mechanical properties. Both the molecular dynamics (MD) simulation and independent gradient model (IGM) confirmed that the HSA dimer possessed the strongest interaction during the self-assembly process while the dimers of HES and SA had similar interactions, which could explain their structuring performance.