Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic-Reference-Cited by-同舟云学术

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Mixed cyclo di-amino acids structured edible oils: a potential hardstock fat mimic

Published:2023 Issue:36 Volume:19 Page:6871-6874
ISSN:1744-683X
Container-title:Soft Matter
language:en
Short-container-title:Soft Matter

Author:

Sultani A.¹,Ghazani S. M.¹,Marangoni A. G.¹^ORCID,Joye I. J.¹,Corradini M. G.¹²,Rogers M. A.¹^ORCID

Affiliation:

1. Department of Food Science, University of Guelph, 51 Stone Rd., Guelph, Ontario, Canada N1G2W1

2. Arrell Food Inistitute, University of Guelph, 51 Stone Rd., Guelph, Ontario, Canada N1G2W1

Abstract

Cyclizing two amino acids (CDAs) via condensation produces molecular gelators in numerous solvents, while mixtures of four or more non-gelling CDAs solidify canola oil after heating and cooling with altered microstructures from individual CDAs.

Funder

Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada

Publisher

Royal Society of Chemistry (RSC)

Subject

Condensed Matter Physics,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2023/SM/D3SM00849E

Reference29 articles.

1. Removing industrial trans fat from foods

2. REPLACE: a roadmap to make the world trans fat free by 2023

3. World Health Organization, Replace trans fat: an action package to eliminate industrially produced trans-fatty acids , Report 9240021108, World Health Organization, 2021

4. Health Canada, Canada's Dietary Guidelines, https://food-guide.canada.ca/en/guidelines/ , accessed June 1, 2023

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