![]() The primary particles collide together and fuse into chains of particles. Chlorosilane reacts with hydrogen and oxygen to produce molten spheres of silica (called primary particles) with sizes between 5 and 30 nm. The shape of the particles is due to them being synthesized by flame hydrolysis of SiCl 4 at temperatures higher than 1,000☌ ( Hurd and Flower, 1988 Pratsinis, 1998). Colloid Chemistry of Fumed Silicaįumed silica nanoparticles have a unique shape and surface chemistry that is central to their ability to form structural frameworks in solvents. Finally, the impact of the particles on the rate of lipid digestion and release of encapsulated ingredients is considered. Secondly, the relationship between the structure of the networks and the organogel rheology is described. ![]() Firstly, the colloid chemistry of fumed silica particles is summarized. The focus of the mini review is on how the surface chemistry of fumed silica particles can be manipulated to optimize their effectiveness as structuring agents. The presence of the network immobilizes the oil into a solid-like material that holds its shape and does not leak. This mini review will examine the strategy of using fumed silica to structure edible oils.įumed silica nanoparticles aggregate in vegetable oils and assemble into a three-dimensional network. Thus, the choice of gelling agent remains critical ( Marangoni and Edmund, 2012 Rogers, 2018). This can be due to lipid being trapped within the network, or to the network components interfering with digestion ( McClements, 2018). ![]() The structure of a food also affects its digestibility and the bioavailability of nutrients ( Michalski et al., 2013). The presence of the network imparts an elastic structure, and hence a desirable mouthfeel ( Sato and Ueno, 2014 Macias-Rodriguez and Marangoni, 2018). Fats are structured by triglyceride molecules that crystallize into a space-filling network of colloidal crystals ( Tang and Marangoni, 2006 Lupi et al., 2016). Trans- and saturated fats influence food texture. The challenge in reducing the fat content in a food is finding an alternative that performs similar functions ( Marangoni et al., 2020). Gels made from edible oils are potential replacements for the fat in a range of food products ( Martins et al., 2018 Puşcaş et al., 2020). The next challenge for these promising materials is to target suitable applications for their use as fat replacement in foods. Secondly, the factors likely to affect the lipolysis of oils structured used fumed silica particles, and hence the bioavailability of ingredients loaded into the gels, are discussed. Advances in our understanding of fumed silica particle aggregation in oil that point toward strategies for tuning the rheological properties of oleogels are examined. Two key aspects for formulating edible oleogels are addressed. Fumed silica particles have a unique, branched morphology that means the particles aggregate into three-dimensional, interconnected networks. This review focuses on using fumed silica nanoparticles as an alternative structuring agent. The macromolecular species crystallize, or assemble, into mesh structures that inhibit oil flow. Organogels are often made from solutions of proteins, polymers or fatty acids in oil.
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