• Applied Chemistry for Engineering
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• v.34 no.5
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• pp.501-506
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• 2023

Oleogel and oleogel emulsions of sunflower oil were prepared using sucrose ester and ceramide as mixed gelators. The crystal structure of the gelator in the oleogels and oleogel emulsion formulations was observed with a polarized optical microscope, and the dispersion form of water was confirmed with confocal laser scanning microscopy. Through the DSC thermogram analysis, it was confirmed that the crystal structure of ceramide disappeared when sucrose ester and ceramide were mixed, and the crystallinity of the mixed gelator increased further when water was added to the formulation. Changes in rheological properties such as viscosity and viscoelasticity according to the ratio of sucrose ester, ceramide, and water in the formulation were examined. As the content of ceramide and water increased, the viscosity, storage modulus, and loss modulus all increased, and the stability of the formulation also tended to increase.