Development of a new method for gelling vegetable oils
| Project/Area Number |
24780134
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Food science
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| Research Institution | Nihon University |
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Principal Investigator |
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥4,550,000 (Direct Cost: ¥3,500,000、Indirect Cost: ¥1,050,000)
Fiscal Year 2014: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥1,690,000 (Direct Cost: ¥1,300,000、Indirect Cost: ¥390,000)
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| Keywords | レシチンオルガノゲル / 逆紐状ミセル / 食用油 / 植物油 / トリグリセリド / レオロジー |
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| Outline of Final Research Achievements |
Lecithin organogelators are composed of lecithin and a polar substance, for example, water and urea. When a lecithin organogelator is added to oil, it forms a three-dimensional network of worm-like reverse micelles throughout the oil, forming an organogel. The purpose of this study is to develop a new method for gelling vegetable oils using new lecithin organogelators discovered in our laboratory. We demonstrate that vegetable oils such as soybean and rapeseed oil can be briefly gelated by the addition of these lecithin-organogelators.
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Report
(4 results)
Research Products
(14 results)
