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

<table>Frequency sweep comparison of soy oil samples. <svg height="12.1292pt" id="M32" style="vertical-align:-0.2129002pt" version="1.1" viewbox="-0.0498162 -11.9163 13.3359 12.1292" width="13.3359pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.0135,0,0,-0.0135,0,0)"><path d="M673 297H417L411 270C517 261 522 258 506 183L487 92C476 38 428 19 360 19C207 19 123 132 123 287C123 472 243 631 441 631C557 631 617 583 617 469L647 472C650 545 655 604 658 632C625 643 554 666 467 666C201 666 23 502 23 278C23 90 156 -16 339 -16C410 -16 501 6 569 24C566 43 567 70 573 101L589 183C604 259 607 262 667 271L673 297Z" id="g113-72"></path><glyph.data ascent="3473" descent="-2876" horiz-adv-x="684" vert-adv-y="684"></glyph.data></g><g transform="matrix(.0095,0,0,-0.0095,9.267,-5.984)"><path d="M310 541L304 571C290 586 211 619 185 610L80 76L131 52L310 541Z" id="g50-31"></path><glyph.data ascent="3443" descent="-2856" horiz-adv-x="361" vert-adv-y="361"></glyph.data></g></svg> module (filled), <svg height="12.1292pt" id="M33" style="vertical-align:-0.2129002pt" version="1.1" viewbox="-0.0498162 -11.9163 16.5153 12.1292" width="16.5153pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.0135,0,0,-0.0135,0,0)"><path d="M673 297H417L411 270C517 261 522 258 506 183L487 92C476 38 428 19 360 19C207 19 123 132 123 287C123 472 243 631 441 631C557 631 617 583 617 469L647 472C650 545 655 604 658 632C625 643 554 666 467 666C201 666 23 502 23 278C23 90 156 -16 339 -16C410 -16 501 6 569 24C566 43 567 70 573 101L589 183C604 259 607 262 667 271L673 297Z" id="g113-72"></path><glyph.data ascent="3473" descent="-2876" horiz-adv-x="684" vert-adv-y="684"></glyph.data></g><g transform="matrix(.0095,0,0,-0.0095,9.267,-5.984)"><path d="M310 541L304 571C290 586 211 619 185 610L80 76L131 52L310 541Z" id="g50-31"></path><glyph.data ascent="3443" descent="-2856" horiz-adv-x="361" vert-adv-y="361"></glyph.data></g><g transform="matrix(.0095,0,0,-0.0095,12.434,-5.984)"><path d="M310 541L304 571C290 586 211 619 185 610L80 76L131 52L310 541Z" id="g50-31"></path><glyph.data ascent="3443" descent="-2856" horiz-adv-x="361" vert-adv-y="361"></glyph.data></g></svg> module (empty). Gelators used: Myverol (MV) and Myvatex (MX).</table>

International Journal of Food Science

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Figure 3

Figure 3: Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels 

Figure 3 | Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels 