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Food Chemistry

Food Chemistry

IF: 8.5
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Palmitoylethanolamide gels edible oils

Published:30 August 2022 DOI: 10.1016/j.foodchem.2022.132671 PMID: 35334321
Duncan Schwaller, Yi Sui, Alain Carvalho, Dominique Collin, Philippe J. Mésini

Abstract

Palmitoylethanolamide (PEA) is an endogenous compound with no adverse effect for oral intakes of a gram per day. We show that PEA gels edible oils at concentrations as low as 0.5?wt%. The elastic moduli values of the formed gels are 1400?Pa at 1?wt% and 9000?Pa at 2?wt%. The study of the gels by cryo-SEM, optical microscopy and WAXS show that PEA forms lamellar solid aggregates with widths of several tens of micrometers. Upon heating, the sample shows two transitions. The first one is the gel-to-sol transition, observed by rheology and defined by the switch from a solid to a liquid behavior. During this transition, the solid particles remain but do no longer form a network. The second transition, observed at higher temperature by DSC corresponds to the melting of the solid particles.

Substances (2)

Related products
Procduct Name CAS Molecular Formula Supplier Price
Palmitoylethanolamide 544-31-0 C18H37NO2 358 suppliers $21.00-$891.38
2-Anilinoethanol 122-98-5 C8H11NO 349 suppliers $5.00-$2457.16

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