20.500.12556/RUL-100083 Vpliv načina priprave na lastnosti oleogel emulzij The influence of preparation conditions on oleogel-based emulsion properties V okviru magistrske naloge smo pripravili oleogel emulzije. Svežim oleogel emulzijam in oleogel emulzijam po 4 tednih shranjevanja smo določili trdoto, kohezivnost, konsistenco, jih umestili v barvni spekter CIE (L*,a*,b*) ter si s svetlobnim mikroskopom podrobneje ogledali njihovo strukturo. Oleogel emulzije smo pripravili iz sončničnega olja in vode v različnih razmerjih ter z dodatkom različnih kombinacij in vsebnosti čebeljega voska, zmesi mono- in digliceridov (Glicemul), kappa-karagenana (κ-karagenan) in kalijev klorid (KCl). Postopek, ki smo ga uporabili za pripravo oleogel emulzij, je zajemal tri stopnje: priprava oljne in vodne faze, združevanje obeh faz in homogenizacijo v ledeni kopeli. Ugotovili smo, da ima oleogelator (vosek, Glicemul) največji vpliv na teksturne lastnosti in barvo oleogel emulzij. Pri enaki koncentraciji oleogelatorja so oleogel emulzije z voskom manj trde, bolj lepljive, barva vzorcev pa je bolj izrazita v primerjavi z oleogel emulzijami z Glicemulom. 3 % čebeljega voska ali Glicemula v oljni fazi je najnižja koncentracija, ki omogoča nastanek čvrste oleogel emulzije. Z večanjem količine oleogelatorja se veča trdota, kohezivnost in konsistenca oleogel emulzij. κ karagenan v oleogel emulzijah z voskom deluje optimalno, kadar razmerje sestavin κ karagenan:vosek znaša 1:3 ali več. V oleogel emulzijah z Glicemulom je pri odmerjanju κ karagenana pomembno razmerje vode in Glicemula. Oleogel emulzija, ki vsebuje več voska in κ karagenana, je po shranjevanju mehkejša v primerjavi z oleogel emulzijami, ki ne vsebujejo hidrokoloida. Struktura oleogel emulzije z mono- in digliceridi je po 4 tednih shranjevanja stabilna oz. se lahko v določenih primerih še bolj učvrsti. Učinek KCl na teksturne lastnosti oleogel emulzij se razlikuje glede na razmerje med oljem in vodo ter glede na vsebnost voska. In this master’s thesis the oleogel-based emulsions were made of different combinations and ratios of sunflower oil, beewax, mixture of mono- and diglycerides (Glicemul), water, kappa-carrageenan (κ-carrageenan) and potassium chloride (KCl). Oleogel-based emulsions were analysed on firmness, cohezivness, consistency and CIE (L*,a*,b*) color values. Structure of oleogel emulsions were investigated on optical microscope. Oleogel-based emulsions were prepared in three stages: preparation of oil phase and water phase, combining them and homogenization in icy bath. We discovered that both oleogelators have the biggest effect on textural traits and color of oleogel-based emulsions. When the concentrations of oleogel-based emulsions were the same, those with wax were less hard, stickier and the color of samples was more distinct comparing to oleogel based emulsions with Glicemul. 3 % of beewax or Glicemul in oil phase is the lowest concentration, which enables creation of firm oleogel-based emulsion. When the quantity of oleogelator increases, so does the firmness, cohezivness and consistency of oleogel based emulsions. The κ-carrageenan in oleogel-based emulsions with wax works most optional when components ratios are 1:3 or more, in favor of wax. In oleogel-based emulsions with Glicemul, the proportion of water and Glicemul is important, when dosing κ carrageenan. Oleogel-based emulsion containing more wax and κ-carrageenan is softer after storage compared to oleogel based emulsions that do not contain hydrocolloids. The structure of mono and diglycerides in oleogel-based emulsions is after 4 weeks of storage stable or in some cases it can become even more firm. The effect of KCl on the texture traits of oleogel-based emulsions differs according to the ratio of oil and water to wax content. maščobe oleogel emulzije čebelji vosek monogliceridi maščobnih kislin digliceridi maščobnih kislin olje kappa-karagenan teksturne lastnosti trdota kohezivnost konsistenca barva barvni spekter CIE fats oleogel based emulsions beewax monoglycerides of fatty acids diglycerides of fatty acids oil kappa carrageenan texture properties firmness cohezivness consistency color CIE color space true false false [A. Turk] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2018-03-04 07:15:42 2018-03-04 07:15:47 2022-08-24 17:16:11 0000-00-00 00:00:00 2018 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.3.033:544.022.822:544.773.3 150996 4884600 2168.pdf 2168.pdf 1 0CBDDB3F1971A802F80A27D2C2089CD4 5c71e94a407e05e83d7a170fdac31274036daecebc49bb0a6e5eaee1ad149c4f aba02911-a1b4-11eb-a523-00155dcfd717 20.500.12556/rul/d33b7f5c-fe96-4a24-8afc-c466fe109880 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=109742 Biotehniška fakulteta 0 0 0