Abstract:

This dataset reports rheology and x-ray diffraction (XRD) data used to investigate sugar alcohol dioctanoates as structuring agents. Canola oil, olive oil, soybean oil, and grapeseed oil gels were prepared by adding 1 to 5% mannitol dioctanoate (M8) or sorbitol dioctanoate (S8) to refined oils. This dataset reports rheology measurements, both frequency and percent strain, for 5% M8 and S8 canola oil gels after 1, 7 and 30 days. Seven day frequency and strain data for M8 and S8 olive oil, soybean oil and grapeseed oil gels are presented. Comparison rheology data is reported for M8 and S8 canola oil gels made to 3% weight by volume, and M8 canola oil gel at 1% weight by volume. Position and intensity observed XRD data for M8 and S8 5% grapeseed oil gels is reported. This data supports the publication Jadhav, S. et al. 2013. “Medium-Chain Sugar Amphiphiles: A New Family of Healthy Vegetable Oil Structuring Agents” Journal of Agricultural and Food Chemistry, 61, 12005-12011 dx.doi.org/10.1021/jf401987a.

Suggested Citation:

Swapnil, Jadhav et al.. 2016. Dataset for: Medium-Chain Sugar Amphiphiles: A New Family of Healthy Vegetable Oil Structuring Agents. Distributed by: GRIIDC, Harte Research Institute, Texas A&M University–Corpus Christi. doi:10.7266/N7DR2SFT

Publications:

Jadhav, S. R., Hwang, H., Huang, Q., & John, G. (2013). Medium-Chain Sugar Amphiphiles: A New Family of Healthy Vegetable Oil Structuring Agents. Journal of Agricultural and Food Chemistry, 61(49), 12005–12011. doi:10.1021/jf401987a

Purpose:

In a continual effort to develop functional yet nutritional alternative structuring agents, we report a novel gelator system. Sugar alcohol-based gelators have been proposed as potential food-grade and healthy structuring agents. We show that the building blocks of these gelators —sugars and fatty acid—offer physiological advantages which are favorable for developing foods that will not elevate the risk of metabolic syndromes.

Data Parameters and Units:

Microscopy image of a sugar alcohol gel and rheology data related to the gels prepared with different vegetable oils. Rheology-Figures – files are named using the following conventions: M8 = mannitol dioctanoate, S8 = sorbitol dioctanoate, 5% = percent weight by volume, CO = Canola Oil, FS = frequency (Hz), SS= % strain Folder: Rheology-Graphs – frequency Hz (Hertz) and % strain, G’ Pa (elastic modulus Pascal), G” Pa (viscous modulus Pascal) of Canola Oil (CO) mannitol dioctanoate (M8) or sorbitol dioctanoate (S8) 5% weight by volume, for 1 day, 7 days, 30 days ageing, compared to olive oil (OO), soybean oil (SoyO), and grapeseed oil (GSO) for 7 day ageing; frequency Hz (Hertz) and % strain of Canola Oil (CO) mannitol dioctanoate (M8) at 1% and 3% weight by volume after 7 days; frequency Hz (Hertz) and % strain of Canola Oil (CO) sorbitol dioctanoate (S8) 3% weight by volume after 7 days Folder: XRD Graphs – Grapeseed oil (GSO) mannitol dioctanoate (M8) or sorbitol dioctanoate (S8) 5% weight by volume, Pos. [˚2Th] (Position degrees 2-theta), lobs [cts] intensity observed (counts)

Individual Files: