2014 Fiscal Year Final Research Report
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
|
| 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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| Free Research Field |
薬学、医療薬学
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