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Characterization of rapeseed oil/coconut oil mixtures and their penetration into hydroxypropylated-starch-based barrier coatings containing an oleophilic mineral
Lappeenranta University of Technology, Finland.
Lappeenranta University of Technology, Finland.
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Kemi Material och Ytor, Material och ytteknik.ORCID-id: 0000-0003-3695-1150
RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Structure Design.
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2016 (engelsk)Inngår i: Progress in organic coatings, ISSN 0300-9440, E-ISSN 1873-331X, Vol. 101, s. 569-576Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

A study was conducted that demonstrated that the blending of edible oils leads to changes in surface tension, thermal properties, viscosity, and oil penetration times through a barrier-coated paperboard. The results emphasize the significance of testing the oil and grease resistance (OGR) oil blends in order-to verify the suitability of the packaging material for real-life end-use applications. The results of the OGR determinations suggest that hydroxypropylated-starch-based composite coatings containing an oleophilic high aspect ratio mineral can be tailored for food shaving different fatty acid compositions by varying the pigmentation level. Compared to standard OGR tests, confocal laser scanning microscopy (CLSM)-based techniques make it possible to evaluate the oil penetration time and its diffusion behavior very accurately, both inside the coating layer and in the bulk matrix. It was found that, at room temperature, coconut oil tends to crystallize inside the substrate, inducing swelling of the coating layer, which probably has an influence on the physicomechanical properties of the packaging material.

sted, utgiver, år, opplag, sider
2016. Vol. 101, s. 569-576
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URN: urn:nbn:se:ri:diva-27582DOI: 10.1016/j.porgcoat.2016.10.001Scopus ID: 2-s2.0-84991493060OAI: oai:DiVA.org:ri-27582DiVA, id: diva2:1058236
Tilgjengelig fra: 2016-12-20 Laget: 2016-12-19 Sist oppdatert: 2024-02-28bibliografisk kontrollert

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