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- Title
Preparation and characteristic analysis of camellia oil-based gel from Xinyang area.
- Authors
ZHANG Yuanyuan; LI Jianfang
- Abstract
Taking camellia seed oil as the base oil, a certain proportion of gel rice bran wax and sugarcane wax were added, the effects of gel addition amount, water bath temperature and placement time on camellia oil gel holding was explored. The preparation process parameters of camellia oil gel were optimized with single-factor test and orthogonal test with oil retention as evaluation index, and the camellia oil gel system and characteristics were analyzed. The results showed that the optimal preparation conditions for camellia gel were as follows: gel agent 10%, bath temperature 85°C and storage 20 d, the camellia oil gel prepared under the optimal condition was with 99.89% oil retention, hardness 42N, 15 kinds of fatty acids, purity of 99.96%, unsaturated fat content of 89.08%, the oleic acid content of 78.2%; with analysis of infrared spectrum and rheological characteristics of grease gel, the conclusion was obtained that stable hydrogen bond and 3D network structure was formed between gel molecules, properties were stable, curing ability was strong and was a real gel. The application of tea oil gel in the food industry still need further study.
- Subjects
RICE oil; VEGETABLE oils; CAMELLIAS; RICE bran; BASE oils; OLEIC acid; INFRARED spectra
- Publication
China Food Additives, 2023, Vol 34, Issue 2, p191
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2023.02.024