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Valoppi F, Salmi A, Ratilainen M, et al. Controlling oleogel crystallization using ultrasonic standing waves. Sci Rep. 2020;10(1):14448doi: 10.1038/s41598-020-71177-6.
Valoppi, F., Salmi, A., Ratilainen, M., Barba, L., Puranen, T., Tommiska, O., Helander, P., Heikkilä, J., & Haeggström, E. (2020). Controlling oleogel crystallization using ultrasonic standing waves. Scientific reports, 10(1), 14448. https://doi.org/10.1038/s41598-020-71177-6
Valoppi, Fabio, et al. "Controlling oleogel crystallization using ultrasonic standing waves." Scientific reports vol. 10,1 (2020): 14448. doi: https://doi.org/10.1038/s41598-020-71177-6
Valoppi F, Salmi A, Ratilainen M, Barba L, Puranen T, Tommiska O, Helander P, Heikkilä J, Haeggström E. Controlling oleogel crystallization using ultrasonic standing waves. Sci Rep. 2020 Sep 02;10(1):14448. doi: 10.1038/s41598-020-71177-6. PMID: 32879336; PMCID: PMC7468300.
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Sci Rep. 2020 Sep 02;10(1):14448. doi: 10.1038/s41598-020-71177-6.

Controlling oleogel crystallization using ultrasonic standing waves.

Scientific reports

Fabio Valoppi, Ari Salmi, Miika Ratilainen, Luisa Barba, Tuomas Puranen, Oskari Tommiska, Petteri Helander, Jesse Heikkilä, Edward Haeggström

Affiliations

  1. Department of Food and Nutrition, University of Helsinki, Agnes Sjöbergin katu 2, P.O. Box 66, 00014, Helsinki, Finland. [email protected].
  2. Faculty of Agriculture and Forestry, Helsinki Institute of Sustainability Science, University of Helsinki, 00014, Helsinki, Finland. [email protected].
  3. Electronics Research Laboratory, Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, P.O. Box 64, 00014, Helsinki, Finland. [email protected].
  4. Electronics Research Laboratory, Department of Physics, University of Helsinki, Gustaf Hällströmin katu 2, P.O. Box 64, 00014, Helsinki, Finland.
  5. Istituto di Cristallografia, Consiglio Nazionale Delle Ricerche, 34100, Trieste, Italy.

PMID: 32879336 PMCID: PMC7468300 DOI: 10.1038/s41598-020-71177-6

Abstract

Oleogels are lipid-based soft materials composed of large fractions of oil (> 85%) developed as saturated and hydrogenated fat substitutes to reduce cardiovascular diseases caused by obesity. Promising oleogels are unstable during storage, and to improve their stability careful control of the crystalline network is necessary. However, this is unattainable with state-of-the-art technologies. We employ ultrasonic standing wave (USSW) fields to modify oleogel structure. During crystallization, the growing crystals move towards the US-SW nodal planes. Homogeneous, dense bands of microcrystals form independently of oleogelator type, concentration, and cooling rate. The thickness of these bands is proportional to the USSW wavelength. These new structures act as physical barriers in reducing the migration kinetics of a liposoluble colorant compared to statically crystallized oleogels. These results may extend beyond oleogels to potentially be used wherever careful control of the crystallization process and final structure of a system is needed, such as in the cosmetics, pharmaceutical, chemical, and food industries.

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