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The Effect of Oil Varieties On the Formation and Properties of Cinnamic Acid-Based Oil Gel

Oct. 28, 2020

1. Fatty acid composition of vegetable oil

The saturated fatty acid mass fractions of the three vegetable oils are all lower than 12%. Comparing the three sample oils, the content of unsaturated fatty acids is not the same. Among them, rapeseed oil has higher oleic acid content, corn oil has higher linoleic acid content, and linseed oil has higher linoleic acid content.

2. The influence of oil varieties on the critical mass fraction of oil gel

When the mass fraction of Cinnamic Acid is 1%, it is in a completely flowing state; when it is 2%, it is in a flowing state and slightly viscous; when it is in a semi-fluid state, the viscosity is significantly increased; when the addition amount is not less than 4%, turn the container upside down There is no flow phenomenon, indicating that when the mass fraction of cinnamic acid is not less than 4%, rapeseed oil, corn oil and linseed oil can form gel, that is, rapeseed oil, corn oil, linseed oil cinnamic acid-based grease gel The critical mass fraction of gelation is 4%.

3. The influence of oil varieties on the OBC of oil gel

Under the same mass fraction of cinnamic acid, rapeseed oil grease gel OBC is the smallest, linseed oil grease gel OBC is the largest, indicating that the type of vegetable oil has a certain influence on the grease gel OBC; in the same base oil, with cinnamon With the increase of the acid mass fraction, the OBC of the grease gel also gradually increases. The reason for this phenomenon is that the higher the cinnamic acid mass fraction, the stronger and tighter the skeleton structure of the gel system, and the bound liquid oil content. Just higher.

Cinnamic Acid

Cinnamic Acid

4. The influence of oil varieties on the hardness of oil gel

When the mass fraction of High-Quality Cinnamic Acid is 8%, the three kinds of vegetable oils have significant differences in the hardness of the oil gel. The hardness value of rapeseed oil gel is corn oil gel linseed oil gel. The hardness of linseed oil gel is greater than corn oil gel. When the oleic acid content of linseed oil and corn oil is similar, the content of linolenic acid is greater than corn oil. It is speculated that the hardness has a great relationship with the content of linolenic acid, and it can effectively increase oil Gel hardness; corn oil gel hardness is greater than rapeseed oil gel hardness. When corn oil and rapeseed oil have similar linoleic acid content, the content of linoleic acid is greater than rapeseed oil. It is estimated that the hardness and the content of linoleic acid There is also a certain relationship, which can increase the hardness of the oil gel. Therefore, it is speculated that the content of unsaturated fatty acids in the oil has an impact on the hardness, with linolenic acid having the greatest impact, followed by linoleic acid, and oleic acid having the least impact on hardness.

5. The influence of oil varieties on XRD of oil gel

The type of grease does not affect the crystal form of the system. The diffraction peaks are similar in the three types of grease gels, which indicates that there are similar crystal structures in the grease gels of different types of grease. The three types of grease gels all have a strong presence around 4.70 Å. Diffraction peaks, indicating that there are β-type crystals in these three kinds of grease gels, and there is a strong diffraction peak around 3.8 Å, indicating that there are β'-type crystals, and β'-type crystals tend to form small three-dimensional networks that can hold a large amount of liquid grease Like structure, β'-type crystal is the type of crystal required for margarine. Although the existence of α-type crystal is detected, the diffraction peak intensity is weak, indicating that there are few α-type crystals. This is due to the action of High-Quality Hydrocinnamic Acid gel Most of the α-type crystals are transformed into β and β'-type crystals. Such a distribution of crystal forms is helpful for the development and utilization of margarine.

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