Formation and Characterization of Zein-Based Oleogels

Ko Lan Tsung, Jan Ilavsky, Graciela W. Padua

Research output: Contribution to journalArticlepeer-review


Oleogels are interesting as a result of their ability to hold large amounts of oil in a semi-solid gel structure. In the food industry, oleogels are most often investigated as substitutes for saturated and trans fats. In this work, the lyotropic formation of ethanol/zein/oleic acid gels was observed qualitatively and ternary phase diagrams were constructed to map the observations. The viscoelastic parameters G′ and G′′ were measured to confirm gel formation as observed in phase diagrams. Ultrasmall X-ray scattering was used to study the microstructural organization of ethanol/zein/oleic acid gels. Data suggested that the primary unit or building block for gel network structures was the rod-shaped zein molecule. Ultrasmall X-ray data suggested that zein/oleic acid gels have a highly organized microstructure, possibly the result of zein self-assembly. Zein was considered an effective oleogelator in ethanol/zein/oleic acid systems.

Original languageEnglish (US)
Pages (from-to)13276-13281
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number46
Early online dateOct 13 2020
StatePublished - Nov 18 2020


  • USAX
  • microstructural organization
  • oleic acid
  • oleogel
  • ternary phase diagrams
  • zein

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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