Abstract
The onset temperatures (Tonset) and crystallization temperatures (Tc) of oleogels prepared from avocado oil were determined by thermorheological testing. Crystallization studies were established by formulating oleogels with the following structuring agents: beeswax, monodiglycerides of fatty acids, and sorbitan monostearate (Span 60). Using a response surface experimental design, the effects of the concentration of each structuring agent, their mixtures, and the cooling rate on the variable temperature of crystallization were evaluated. The results showed that structuring agents have a significant effect on the crystallization temperatures (Tc). Additionally, the cooling rate was inversely related to the crystallization temperature, namely, lower rates of cooling led to higher crystallization temperatures. The crystallization temperature (Tc) varied from 29.5 to 53.6 °C, and Tonset varied between 33.8 and 58.7 °C.
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