Preparation and characterization of oleogels with tallow and partially hydrolyzed tallow as organogelators

The aim of this study was to evaluate the organogelation potential tallow fat (TF) and partially hydrolyzed (HTF) against saturated monoglyceride (MG) a + diglyceride mixture (MDG) as organogelators. TF itself created oleogel at 30% addition level, while HTF, MG MDG oleogels were prepared 10% levels. Fatty acid composition data showed that HTF (HTFO) quite similar those oleogels. Solid content, free fatty acidity peroxide values found be in acceptable ranges for HTFO. Thermal properties, crystal morphology X-ray diffraction patterns also evaluated. Rheological analyses indicated all had higher storage modulus (G´) than loss (G´´). time-sweep test after applying shear rates, gels re-formed rest. Further, maintained their gelled consistency until around 54 °C. results suggest could cheap, efficient, fast melting, safe readily available organogelator.