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<p>Stearic acid (SA) and its esters are extensively utilized in many industries including food, pharmaceutical, and cosmetic, yet there still exists an obvious knowledge gap concering the contrasting study between SA and glycerol monostearate (GMS) at the same concentrations for the production of oleogels. Accordingly, this study presented a comparative investigation into the influence of SA and GMS at the same concentrations on the physical characteristics and oxidative stability of oleogels. Results indicated that when compared to SA, the utilization of GMS could result in the formation of oleogels with lower gelation time, smaller needle-like crystals with β′ and β polymorphs, higher hardness, more elastic behaviours, and better thermal properties. Moreover, a reduced oxidation rate was detected‌ for GMS-based oleogels, indicating the dense steric network formed by GMS would function as a real physical barrier to suppress the oxidation of liquid oil during storage. These findings provided a deep understanding of the different properties of SA- and GMS-based oleogels, which might possess potential applications in food field.</p>

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A comparative study between stearic acid and glycerol monostearate for the development of oleogels

  • 期刊论文

  • 发表日期：

    2025年7月29日

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  • Qiang Wang,
  • Yushuang Xu,
  • Qingyu Wang,
  • Wanjun Hu

摘要

Stearic acid (SA) and its esters are extensively utilized in many industries including food, pharmaceutical, and cosmetic, yet there still exists an obvious knowledge gap concering the contrasting study between SA and glycerol monostearate (GMS) at the same concentrations for the production of oleogels. Accordingly, this study presented a comparative investigation into the influence of SA and GMS at the same concentrations on the physical characteristics and oxidative stability of oleogels. Results indicated that when compared to SA, the utilization of GMS could result in the formation of oleogels with lower gelation time, smaller needle-like crystals with β′ and β polymorphs, higher hardness, more elastic behaviours, and better thermal properties. Moreover, a reduced oxidation rate was detected‌ for GMS-based oleogels, indicating the dense steric network formed by GMS would function as a real physical barrier to suppress the oxidation of liquid oil during storage. These findings provided a deep understanding of the different properties of SA- and GMS-based oleogels, which might possess potential applications in food field.