Erythritol‐Based Medium‐Chain Sugar Amphiphile: Synthesis and Gelling Capability in Edible Oils,European Journal of Lipid Science and Technology

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Erythritol‐Based Medium‐Chain Sugar Amphiphile: Synthesis and Gelling Capability in Edible Oils
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2020-08-13 , DOI: 10.1002/ejlt.201900412
Min Pang _{1,

2} , Zheng Lei _{1,

2} , Donglei Zheng _{1,

2} , Zhaojuan Shi _{1,

2} , Yuanfei Ge _{1,

2} , Jieshun Cheng _{1,

2} , Shaotong Jiang _{1,

2} , Lili Cao _{1,

2}

Affiliation

The production of organogels from vegetable oils requires low‐molecular‐weight gelators. Herein, a novel small‐molecule sugar ester gelator is synthesized from erythritol and octanoic acid. The purified reaction product is identified as erythritol 1,6‐dioctanoate by high performance liquid chromatography (HPLC) with evaporative light‐scattering detection and nuclear magnetic resonance (NMR). This low‐molecular‐weight erythritol ester exhibits self‐assembly behavior in vegetable oils with a minimum gelation concentration of 4 wt%. Microscopy reveals needle‐like crystals that became slender as the gelator concentration increases. X‐Ray Diffraction (XRD) analyses indicate that the organogels are semicrystalline with both crystalline and amorphous domains. Fourier Transform Infrared (FTIR) spectroscopy reveals that the gel structure is maintained by non‐hydrogen‐bonding interactions. Furthermore, rheological tests show that the mechanical strength of the gel is poor, but as the gelator concentration is increased, the mechanical strength and hardness of the gel also increases. Thus, this erythritol ester effectively promotes the gelation of edible vegetable oils and increases the variety of available organogelators.

中文翻译：

基于赤藓糖醇的中链糖两亲物：食用油中的合成和胶凝能力

由植物油生产有机凝胶需要低分子量胶凝剂。本文中，由赤藓糖醇和辛酸合成了一种新型的小分子糖酯胶凝剂。纯化的反应产物经高效液相色谱（HPLC）结合蒸发光散射检测和核磁共振（NMR）鉴定为赤藓糖醇1,6-二辛酸酯。这种低分子量赤藓糖醇酯在植物油中表现出自组装行为，最低胶凝浓度为4 wt％。显微镜检查发现，随着胶凝剂浓度的增加，针状晶体变得细长。X射线衍射（XRD）分析表明，有机凝胶是半结晶的，具有结晶域和非晶域。傅立叶变换红外（FTIR）光谱表明，凝胶结构是通过非氢键相互作用保持的。此外，流变学测试表明凝胶的机械强度很差，但是随着胶凝剂浓度的增加，凝胶的机械强度和硬度也会增加。因此，该赤藓糖醇酯有效地促进了食用植物油的胶凝并增加了可用的有机胶凝剂的种类。

更新日期：2020-08-13

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