Oleogels and reverse emulsions stabilized by acetylated Kraft lignins

Abstract

Acetylated Kraft lignins were evaluated for their ability of structuring vegetable oils into oleogels. Microwaveassisted acetylation was used to adjust lignin's degree of substitution according to reaction temperature (130 to 160 ◦C), and its effect in improving the viscoelasticity of the oleogels, which was related to the hydroxyl group content. The results were compared with those obtained by Kraft lignins acetylated using conventional methods at room temperature. A higher microwave temperature resulted in gel-like oil dispersions with improved viscoelastic properties, and stronger shear-thinning character, along with enhanced long-term stability. Lignin nanoparticles structured castor oil by enhancing hydrogen bonding between the hydroxyl groups of the oil and the nanoparticles. The oil structuring capacity of the modified lignins enhanced the stability of water-in-oil Pickering emulsions that resulted from low-energy mixing.