Abstract Cinnamic acid and acetosyringone recrystallize in vegetable oil as platelets and rods respectively. After dissolution at high temperature (100 °C) and upon cooling down to room temperature, their crystallites aggregate into a tenuous network which spans the entire volume of the system even at low mass fraction such as 1%. The whole system behaves as a soft solid characterized by an elastic modulus reaching 1 MPa for mass fraction φ below 10% in the linear regime. The elastic modulus of cinnamic acid based oleogels varies with mass fraction as ( φ - φ 0 )2. For acetosyringone based oleogels, the elastic modulus varies non monotonically with concentration. This has been correlated to a morphological crossover from jammed spherulites at low mass fraction to entangled rods at higher mass fraction. Spherulite formation is related to the presence of branching points along the rods that result from secondary nucleation events. A new empirical parameter is defined from rheological data which reflects how far from equilibrium the solidification proceeds in non-isothermal conditions. This parameter accounts for the different concentration regimes of morphology and rheological properties that have been observed experimentally for acetosyringone.

中文翻译：

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用酚类化合物晶体加工食用油：血小板与棒

摘要 肉桂酸和乙酰丁香酮在植物油中分别重结晶为片状和棒状。在高温 (100 °C) 下溶解并冷却至室温后，它们的微晶聚集成一个细小的网络，即使在低质量分数（例如 1%）下也能覆盖整个系统体积。整个系统表现为软固体，其特征在于在线性区域中质量分数 φ 低于 10% 时弹性模量达到 1 MPa。肉桂酸基油凝胶的弹性模量随质量分数的变化为 (φ - φ 0 )2。对于基于乙酰丁香酮的油凝胶，弹性模量随浓度非单调变化。这与从低质量分数的堵塞球晶到更高质量分数的纠缠棒的形态交叉有关。球晶的形成与二次成核事件导致的棒上分支点的存在有关。根据流变数据定义了一个新的经验参数，该参数反映了在非等温条件下凝固进行的距离平衡有多远。该参数解释了已通过实验观察到的乙酰丁香酮形态和流变特性的不同浓度方案。