Crystallization Kinetics of Organogels Prepared by Rice Bran Wax and Vegetable Oils

Rice bran wax (RBX) obtained during rice bran oil purification can form organogels in edible oils. The kinetics of crystallization and the viscous properties of RBX organogels were studied using differential scanning calorimetry (DSC), viscosity changes with varying temperature, hardness measurements by penetrometry, and synchrotron radiation X-ray diffraction (SR-XRD). The organogels were prepared by RBX in concentrations of 1%, 3%, 6%, and 10% on a weight basis in salad oil, olive oil, and camellia oil. The liquid oil type had no significant effect on the melting and crystallization temperatures of the RBX. However, the viscosity and the texture of the organogels differed with liquid oil type, temperature, and RBX concentration. Changes in the viscosity of the RBX organogels were monitored during cooling from 80 degrees C to 20 degrees C. Drastic viscosity changes occurred in accordance with the onset of crystallization in DSC thermographs obtained at a rate of 5 degrees C/min. RBX in the olive oil and camellia oil mixtures had higher viscosity than RBX in the salad oil mixture, which correlates with the hardness obtained in texture measurements at 20 degrees C. SR-XRD was used to clarify the crystal structures of the building blocks of the RBX organogels in salad oil. It was found that the RBX formed crystals with a long spacing of 7.3 +/- 1 nm and short spacings of 0.41 +/- 1 nm and 0.37 +/- 1 nm. The intensity of the long-spacing pattern was remarkably weaker than that of the short-spacing patterns, which demonstrated strong anisotropy in the crystal growth of RBX crystal particles.