| 학회 |
한국공업화학회 |
| 학술대회 |
2022년 봄 (05/11 ~ 05/13, 제주국제컨벤션센터(ICC JEJU)) |
| 권호 |
26권 1호 |
| 발표분야 |
포스터-콜로이드·계면화학 |
| 제목 |
The formation of edible gels by mixture of lecithin and sugar alcohol in cooking oil |
| 초록 |
It is known that lecithin forms reverse spherical micelles by self-assembly in organic solvents. When the lecithin is mixed with additives such as sugar alcohols, the reverse spherical micelles convert into reverse cylindrical micelles due to change in CPP(critical packing parameter). In this study, we investigated the formation of edible gel by mixture of lecithin and sugar alcohol such as D-sorbitol in cooking oils. Both lecithin and sugar alcohol are biocompatible and nontoxic. The rheological properties of the samples were examined using rheometer and the interactions between lecithin and D-sorbitol were studied by the Fourier transfer infrared spectroscopy (FT-IR). We also confirmed the self-assembled structures in the gels such as reverse cylindrical micelles using Small-Angle X-ray Scattering(SAXS). |
| 저자 |
추은애, 김나현, 이희영
|
| 소속 |
금오공과대 |
| 키워드 |
lecithin; reverse self-assembly; edible gel
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| E-Mail |
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