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Tabibiazar, Mahnaz, et al. Food Chemistry 333 (2020): 127446.
Adipic acid (AA), a well-known dicarboxylic acid, has demonstrated promising functionality in the formulation of reinforced carnauba wax (CW)-based oleogels, offering a potential pathway for reducing saturated and trans fats in food systems. In this study, AA was incorporated into CW oleogels at varying ratios and evaluated for structural and thermal performance, as well as food applicability in cake and beef burger models.
The inclusion of AA significantly enhanced the oleogel matrix through the formation of new intra- and intermolecular hydrogen bonds, thereby improving thermal stability and crystallinity. Notably, the formulation containing CW2%/AA4% emerged as optimal, showing a marked increase in gel strength without compromising desirable organoleptic properties.
The oleogels were prepared by dissolving CW and AA in soybean oil at 150 °C, followed by controlled cooling (1 °C/min) and stabilization at 4 °C. Upon application, food prototypes utilizing the CW2%/AA4% oleogel as a partial fat replacer retained acceptable texture, color, and sensory characteristics, underscoring AA's functional role in the design of healthier fat systems.
This case highlights adipic acid's utility not only as a chemical intermediate but also as a structurally active agent in oleogel-based fat replacements, aligning with modern food industry goals of improving nutritional profiles without compromising quality.
Adili, Leila, et al. Lwt 126 (2020): 109277.
Adipic acid (AA) has emerged as a critical structuring agent in the preparation of ethyl cellulose (EC)-based oleogels, offering a novel route toward healthier food formulations. In this study, EC oleogels were reinforced with AA at varying concentrations (0-6 wt%) to enhance their physicochemical performance and applicability in bakery and meat products.
FT-IR analysis confirmed the formation of new intra- and intermolecular hydrogen bonds between EC and AA, while DSC and XRD studies revealed significant improvements in thermal behavior and crystallinity. Notably, increasing AA content above 3% led to a marked enhancement in gel strength and thermo-responsiveness, with the EC2%/AA4% formulation achieving the highest oil binding capacity (97.33 ± 2.58%).
The oleogels were prepared by dissolving EC and AA in soybean oil at 150 °C under constant stirring, followed by slow cooling and refrigerated stabilization. When applied as a fat substitute in cake and beef burger prototypes, the EC2%/AA4% oleogel delivered acceptable texture, color, and sensory attributes.
This case demonstrates the utility of adipic acid in structuring EC-based oleogels, paving the way for its use in the development of trans-fat- and saturated-fat-reduced food products. Adipic acid thereby serves as both a functional additive and a formulation enhancer in modern food engineering.
Ren, Xi, et al. Composites Part B: Engineering 119 (2017): 32-40.
Adipic acid (AA) was employed to synthesize a novel copolymer with polyoxypropylene diamine (PPA D400), forming adipic acid-polyoxypropylene diamine (AA-PPA), which was subsequently used to modify diglycidyl ether of bisphenol A (DGEBA) epoxy systems cured with diethyl toluene diamine (DDM). This study demonstrates the effectiveness of AA in generating a flexible, high-molecular-weight polyether (Mw = 10,400) that significantly enhances the mechanical properties of epoxy thermosets.
The AA-PPA copolymer, synthesized via step-growth polymerization at 160 °C under nitrogen, enabled the formation of a homogenous phase within the epoxy matrix, as confirmed by the single-step glass transition temperature (Tg). The incorporation of 30 wt% AA-PPA into the epoxy formulation resulted in marked performance improvements: bending and tensile strengths increased by 7.5% and 6.9%, respectively, while elongation at break and impact strength surged by 36.13% and 288.00%.
Dynamic mechanical analysis (DMA) revealed higher storage moduli with increasing AA-PPA content, indicating enhanced stiffness, despite a slight Tg reduction due to the flexible polyether segments. SEM imaging confirmed ductile fracture morphology, consistent with improved toughness.
This case underscores adipic acid's utility in polymer engineering, where it serves as a crucial chain extender in soft segment copolymers designed to toughen rigid epoxy networks without compromising processability or structural integrity.
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