Abstract
Polyglyceryl fatty acid ester (PGE) was used as organogelator to structure sunflower oil. Macroscopic properties, microstructures, interaction force of organogels were systematic analysed using rheometer, pulsed nuclear magnetic resonance (pNMR), differential scanning calorimetry (DSC), polarizing light microscope (PLM), X-ray diffraction (XRD), and fourier transform infrared spectroscopy (FTIR), respectively. In addition, organogels were evaluated as a shortening replacer applied in bread. Macroscopic properties were related to the space-spanning networks formed through surface interactions among crystalline such as hydrogen bonds and electrostatic interaction. Higher organogelators concentration resulted in more compact network which provided lower oil loss, higher firmness and G'. Melting and collapsing of crystalline structure resulted in the transformation of organogel from solid-like state to liquid state. In bread making process, the crystalline network formed by PGE could imitated the functions of crystalline network structures formed by triacylglycerol. This investigation was beneficial for expanding potential applications of PGE in organgels.
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