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International Journal of Food Science
Volume 2014, Article ID 513641, 8 pages
Research Article

Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

1Unidad de Posgrado, Investigación y Desarrollo Tecnológico, Departamento de Ings Química y Bioquímica, Instituto Tecnológico de Durango, Bulevar Felipe Pescador 1830 Ote., Colonia Nueva Vizcaya, 34080 Durango, DGO, Mexico
2Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, The New Jersey State University, 65 Dudley Road, New Brunswick, NJ 08901, USA

Received 11 May 2014; Revised 25 July 2014; Accepted 16 August 2014; Published 21 September 2014

Academic Editor: Jose M. Prieto

Copyright © 2014 Omar Gerardo Rocha-Amador et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The objective of this study was to evaluate the influence of gelator, vegetable oil, stirring speed, and temperature on the physical properties of obtained organogels. They were prepared under varying independent conditions and applying a fractional experimental design. From there a rheological characterization was developed. The physical characterization also included polarized light microscopy and calorimetric analysis. Once these data were obtained, X-Ray diffraction was applied to selected samples and a microstructure lattice was confirmed. Commonly, the only conditions that affect crystallization have been analyzed (temperature, solvent, gelator, and cooling rate). We found that stirring speed is the most important parameter in the organogel preparation.