DOCSLIB.ORG

Rice Bran Wax Oleogel Water Holding Capacity and Its Effects on the Physical Properties of the Network

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Rice Bran Wax Oleogel Water Holding Capacity and Its Effects on the Physical Properties of the Network Rice Bran Wax Oleogel Water Holding Capacity and Its Effects on the Physical Properties of the Network THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Erica Danielle Cramer Graduate Program in Food Science and Technology The Ohio State University 2016 Master's Examination Committee: Professor Farnaz Maleky, Advisor Professor Dennis Heldman, Advisor Professor Yael Vodovotz Copyrighted by Erica Cramer 2016 Abstract Over the past few years there has been much concern about the health effects of consuming saturated and trans fats. Therefore, the FDA revoked the GRAS status of partially hydrogenated oils in order to reduce trans fats in foods. The concern in the food industry is that it is not easy to replicate the structural attributes of foods provided by saturated and trans fats. Recently, studies introduced food-safe organogelators such as rice bran wax (RBW) to structure oil to mimic the behavior of solid fat. RBW oleogels have been tested as a saturated fat replacement in foods like ice cream and cheese. However, the current research is focused on structuring pure lipid systems, and not much is known about structuring a mixture of oil and water. It would also be of interest to replace liquid oil with water and reduce some foods calories. Therefore, the objective of this project was to determine the water holding capacity of RBW oleogels, and to see how water and an emulsifier would affect the properties of the gel. Oleogel samples were made with RBW (10% w/w), glycerol monooleate (0 or 1.67%), and water (0, 5, 10 or 20 % w/w). Soybean oil made up the rest of the mixtures. Samples were prepared and stored at 5°C. Their water content, rheological properties and thermal behavior were tested over 27 days. They maintained their moisture content over the 27-day storage period. The storage and loss modulus, maximum force, and melting point of the gels remained consistent over the 27-day storage period. However, variations were seen between gels with different water contents. The addition of the emulsifier reduced these ii variabilities. Microscope images showed that the wax had a needlelike structure and that the gels with higher water content had a higher frequency of larger water droplets. RBW oleogels can structure water and oil while maintaining the functional properties of a solid fat. These could be used to make foods with the same structural properties but reduced fat and calorie content. iii Acknowledgments I would like to thank the Center for Advanced Processing and Packaging Studies and the Ohio Agricultural Research and Development Center for their financial support on this project. I would like to thank Tanya Whitmar for her help with NMR, Steve Moeller for his help with TPA, and Norman St-Pierre for his help with statistics. I would like to thank Dr. Yael Vodovotz, Dr. Dennis Heldman, and Dr. Farnaz Maleky for their recommendations and their encouragement through this research project. Finally, I would like to thank Susan Cramer, Bryan Willett, and Nora Driscoll for all the amazing back-up support you provided me through my master’s program. iv Vita June 2010 .......................................................A. C. Reynolds High School December 2013 ..............................................B.S. Food Science and Nutrition, The Ohio State University August 2014 to present ..................................Graduate Research Associate, Department of Food Science and Technology, The Ohio State University Fields of Study Major Field: Food Science and Technology v Table of Contents Abstract ............................................................................................................................... ii Acknowledgments.............................................................................................................. iv Vita ...................................................................................................................................... v Fields of Study .................................................................................................................... v Table of Contents ............................................................................................................... vi List of Tables ................................................................................................................... viii List of Figures .................................................................................................................... ix Chapter 1: Introduction ...................................................................................................... 1 Chapter 2: Literature Review .............................................................................................. 4 2. 1: Health impacts of fatty acids ................................................................................... 4 2.2: Methods for replacing trans and saturated fats in foods .......................................... 7 2.3: Oleogels.................................................................................................................. 11 2.4: Recent advances of oleogels in foods .................................................................... 18 2.5: Emulsions ............................................................................................................... 23 2.6: Measuring the properties of an emulsion ............................................................... 27 vi Chapter 3: Materials and Methods ................................................................................... 34 3.1: Materials ................................................................................................................. 34 3.2: Oleogel production ................................................................................................. 34 3.3: Moisture content..................................................................................................... 36 3.4: Nuclear magnetic resonance .................................................................................. 36 3.5: Melting properties .................................................................................................. 37 3.6: Solid fat content ..................................................................................................... 37 3.7: Rheology ................................................................................................................ 38 3.8: Texture profile analysis .......................................................................................... 38 3.9: Microstructure ........................................................................................................ 38 3.10: Statistical analysis ................................................................................................ 39 Chapter 4: Results and Discussion ................................................................................... 41 4.1: Preliminary Study: Properties of oleogels made with 2% and 5% wax ................. 41 4.2: Moisture content of gels made with 10% RBW..................................................... 45 4.3: Microstructure properties ....................................................................................... 51 4.4: Physical properties ................................................................................................. 66 Chapter 5: Conclusions .................................................................................................... 85 References ......................................................................................................................... 86 Appendix A: Data for low wax oleogel measurements .................................................... 94 vii List of Tables Table 1. Moisture content measured for samples after 1 day in storage. Samples A-D do not contain emulsifier, samples E-G do. ........................................................................... 48 Table 2. Solid fat content of gels without and with emulsifier, measured at 5°C. ........... 52 Table 3. Enthalpy of gels made with increasing water content. ....................................... 57 Table 4. G” in KPa of samples, comparing effects of water content and storage time, without and with emulsifier. Letters compare the effect of water content, while numerals compare storage time. ....................................................................................................... 80 Table 5. Tan delta of samples, comparing effects of water content and storage time, without and with emulsifier. Letters compare the effect of water content, while numerals compare storage time. ....................................................................................................... 80 Table 6. G* in KPa of samples, comparing effects of water content and storage time, without and with emulsifier. Letters compare the effect of water content, while numerals compare storage time. ....................................................................................................... 81 viii List of Figures Figure 1. Shape of a saturated and an unsaturated fatty acid. The unsaturated acid is bent, which contributes to its lower melting point and differing textural properties. .................. 6 Figure 2. A cryo-TEM micrograph of tubules formed by β-sitosterol and γ-oryzanol in a corn oil emulsion. Source: (Duffy and others). ...............................................................
Load more

Recommended publications
  • Hazelnut: a Valuable Resource
    International Journal of Food Engineering Vol. 6, No. 2, December 2020 Hazelnut: A Valuable Resource Raquel P. F. Guiné and Paula M. Reis Correia CI&DETS/ESAV, Polytechnic Institute of Viseu, Department of Food Industry, Viseu, Portugal Email: [email protected], [email protected] Abstract—Hazel (Corylus avellana L.) nutshell is one of the remaining 90% is used for industrial purposes as shelled most consumed and most appreciated nut fruit all over the nuts [7], [8]. world. It is believed to have constituted a basic food in early Similarly, to other nuts, hazelnuts are included in the prehistory, in temperate zones of the globe, such as for dietary guidelines of several countries, due to their high example Europe. Presently the hazelnut production is nutritional content and bioavailability of those nutrients. mainly concentrated on the Black Sea coast of Turkey, but other countries are also important producers, like for Furthermore, the bioactive molecules present in hazelnuts example Portugal, situated on the western Europe, in the have been reported as having several benefits for the Iberian Peninsula. The objective of this work is to make a human health [9]–[11]. review about the worldwide importance of hazelnut, their usages, including gastronomic and industrial applications, II. CONSUMPTION & MAIN USAGES as well as some ways that allow adding value to this fruit, making it an even more valuable resource. The advantages From the Neolithic era, in the regions of Europe and include higher income for produces, lower environmental the Caucasus, hazelnut has been used for human impacts and valorisation of residues improving consumption.
    [Show full text]
  • Essential Wholesale & Labs Carrier Oils Chart
    Essential Wholesale & Labs Carrier Oils Chart This chart is based off of the virgin, unrefined versions of each carrier where applicable, depending on our website catalog. The information provided may vary depending on the carrier's source and processing and is meant for educational purposes only. Viscosity Absorbtion Comparible Subsitutions Carrier Oil/Butter Color (at room Odor Details/Attributes Rate (Based on Viscosity & Absorbotion Rate) temperature) Description: Stable vegetable butter with a neutral odor. High content of monounsaturated oleic acid and relatively high content of natural antioxidants. Offers good oxidative stability, excellent Almond Butter White to pale yellow Soft Solid Fat Neutral Odor Average cold weather stability, contains occlusive properties, and can act as a moistening agent. Aloe Butter, Illipe Butter Fatty Acid Compositon: Palmitic, Stearic, Oleic, and Linoleic Description: Made from Aloe Vera and Coconut Oil. Can be used as an emollient and contains antioxidant properties. It's high fluidiy gives it good spreadability, and it can quickly hydrate while Aloe Butter White Soft Semi-Solid Fat Neutral Odor Average being both cooling and soothing. Fatty Acid Almond Butter, Illipe Butter Compostion: Linoleic, Oleic, Palmitic, Stearic Description: Made from by combinging Aloe Vera Powder with quality soybean oil to create a Apricot Kernel Oil, Broccoli Seed Oil, Camellia Seed Oil, Evening Aloe Vera Oil Clear, off-white to yellow Free Flowing Liquid Oil Mild musky odor Fast soothing and nourishing carrier oil. Fatty Acid Primrose Oil, Grapeseed Oil, Meadowfoam Seed Oil, Safflower Compostion: Linoleic, Oleic, Palmitic, Stearic Oil, Strawberry Seed Oil Description: This oil is similar in weight to human sebum, making it extremely nouirshing to the skin.
    [Show full text]
  • Nutrient Comparison Chart
    NUTRIENT COMPARISON CHART for tree nuts You may know how to measure the perfect one-ounce portion of almonds, but did you know those 23 almonds come packed with nutrients? When compared ounce for ounce, almonds are the tree nut highest in fiber, calcium, vitamin E, riboflavin and niacin, and they are among the lowest in calories. Almonds provide a powerful nutrient package along with tasty crunch to keep you going strong, making them a satisfying snack you can feel good about. The following chart shows how almonds measure up against other tree nuts. BRAZIL MACADAMIA Based on a ALMOND CASHEW HAZELNUT PECAN PISTACHIO WALNUT one-ounce portion1 NUT NUT CALORIES 1602 190 160 180 200 200 160 190 PROTEIN (g) 6 4 4 4 2 3 6 4 TOTAL FAT (g) 14 19 13 17 22 20 13 19 SATURATED FAT (g) 1 4.5 3 1.5 3.5 2 1.5 1.5 POLYUNSATURATED FAT (g) 3.5 7 2 2 0.5 6 4 13 MONOUNSATURATED FAT (g) 9 7 8 13 17 12 7 2.5 CARBOHYDRATES (g) 6 3 9 5 4 4 8 4 DIETARY FIBER (g) 4 2 1.5 2.5 2.5 2.5 3 2 POTASSIUM (mg) 208 187 160 193 103 116 285 125 MAGNESIUM (mg) 77 107 74 46 33 34 31 45 ZINC (mg) 0.9 1.2 1.6 0.7 0.4 1.3 0.7 0.9 VITAMIN B6 (mg) 0 0 0.1 0.2 0.1 0.1 0.3 0.2 FOLATE (mcg) 12 6 20 32 3 6 14 28 RIBOFLAVIN (mg) 0.3 0 0.1 0 0 0 0.1 0 NIACIN (mg) 1.0 0.1 0.4 0.5 0.7 0.3 0.4 0.3 VITAMIN E (mg) 7.3 1.6 0.3 4.3 0.2 0.4 0.7 0.2 CALCIUM (mg) 76 45 13 32 20 20 30 28 IRON (mg) 1.1 0.7 1.7 1.3 0.8 0.7 1.1 0.8 Source: U.S.
    [Show full text]
  • International Journal for Scientific Research & Development| Vol. 7, Issue 03, 2019 | ISSN (Online): 2321-0613
    IJSRD - International Journal for Scientific Research & Development| Vol. 7, Issue 03, 2019 | ISSN (online): 2321-0613 Significance of Ethanol Blended Biodiesel Powered Diesel Engine Aditya Deshmukh1 Shrikrushna Dhakne2 Tohid Pathan3 Rahul Dimbar4 C. Srinidhi5 1,2,3,4UG Students 5Assistant Professor 1,2,3,4,5Department of Mechanical Engineering 1,2,3,4,5Suman Ramesh Tulsiani Tehnical Campus Faculty of Engineering Khamshet Pune, Maharashtra, India Abstract— In recent years, energy consumption is increasing engines. This chemical treatment is known as due to increase in the demand for the energy due to transesterification. Transesterification involves breaking of industrialization and increase in number of automobiles. This large triglycerides into a smaller Monoalkyl ester. The High leads to depletion of fossil fuels and hence researchers Viscosity of triglycerides can be reduced by the concentrate on alternative fuels which reduce the engine transesterification process in which triglyceride decompose emission and are environmentally friendly. This leads to into glycerol and glycerin, which is the biodiesel. The biodiesel produced from non-edible as an immediate biodiesel can be produced from a variety of edible and substitute to the fossil diesel. In this work, we used Kenaf oil nonedible oils, animal fats etc. The chosen oil will be for the production of the biodiesel as it has considerable subjected to transesterification in the existence of catalyst to potential for the production of the biodiesel. In this work, produce biodiesel. biodiesel was produced from the Kenaf oil using Indian consumption of petroleum fuels for the transesterification and we found that the properties of the period of 2008-09 was 30.50 million tons.
    [Show full text]
  • Palm Oil and Rice Bran Oil: Current Status and Future Prospects
    International Journal of Plant Physiology and Biochemistry Vol. 3(8), pp. 125-132, August 2011 Available online at http://www.academicjournals.org/ijppb ISSN-2141-2162 ©2011 Academic Journals Review Palm oil and rice bran oil: Current status and future prospects Kusum R., Bommayya H., Fayaz Pasha P. and Ramachandran H. D.* Department of Biochemistry, Dr. Ambedkar Veedhi Bangalore University, Bangalore - 560001, India. Accepted 17 June, 2011 The continued demand for edible oils by the ever increasing population makes it pertinent to explore new sources. In this direction, two new edible oils namely palm oil and rice bran oil have been subjected to nutritional and toxicological evaluations of their chemicals constituents. An attempt has been made in this article to assess the acceptability of the two oils based on the various investigations that have been carried out so far. Key words: Palm oil, rice bran oil, anti-oxidants, cholesterol fatty acids, phospholipids, tocopherols, oryzanol, cardiovascular diseases. INTRODUCTION Vegetable oils are the main source of dietary fat for Among the oils under consideration, palm oil and rice almost all sections of the Indian population and there is a bran oil offer great scope in India, as they are widely continued growing demand from both caterers and con- preferred by the vanaspathi industries and also by the sumers. Although the Indian population has a penchant Indian consumer. The oil palm gives higher yields in for a variety of deep fried products, there is also a greater comparison with other oil yielding species. Rice bran oil awareness of the problems such as atherosclerosis also offers high potential, as India has high rice caused by saturated fats.
    [Show full text]
  • United States Patent Office Patented Apr
    3,508,933 United States Patent Office Patented Apr. 28, 1970 1. 2 3,508,933 R’ in the above formulae can be any alkyl radical con AUTOMOBILE POLISH taining from 1 to 4 carbon atoms. Illustrative examples Gerald P. Yates, Midland, Mich., assignor to Dow Cor of R' include the methyl, ethyl, propyl and butyl radi ning Corporation, Midland, Mich., a corporation of cals. Preferably R' is a methyl radical. Michigan R The R radical in the above formula can be any divalent No Drawing. Filed Feb. 20, 1967, Ser. No. 617,064 hydrocarbon radical free of aliphatic unsaturation which Int, C. C08h 9/06, C09a 1/08 contains 3 or 4 carbon atoms. As those skilled in the U.S. C. 106-10 10 Claims art know, there must be at least three carbon atoms between the silicon atom and the nitrogen atom joined ABSTRACT OF THE DISCLOSURE O by the R radical. Specific examples of R are the Wax containing automobile polishes are made deter gent resistant by incorporating therein the reaction prod and -CH2CH(CH3)CH2- radicals. uct of a hydroxyl endblocked polydimethylsiloxane having The weight ratios of the siloxane and silane used in a viscosity in the range of 10 to 15,000 cs., and a silane preparing the reaction product should be in the range of selected from the group consisting of those having the 1:1 to 20:1 in order to obtain a polish having good general formulae R' (R'O)3-Si(CH2)NHR'' and gloss, and the desired detergent resistance.
    [Show full text]
  • Olive Oil Jars Left Behind By
    live oil jars left behind by the ancient Greeks are testament to our centuries- old use of cooking oil. Along with salt and pepper, oil Oremains one of the most important and versatile tools in your kitchen. It keeps food from sticking to pans, adds flavor and moisture, and conducts the heat that turns a humble stick of potato into a glorious french fry. Like butter and other fats, cooking oil also acts as a powerful solvent, unleashing fat-soluble nutrients and flavor compounds in everything from tomatoes and onions to spices and herbs. It’s why so many strike recipes begin with heating garlic in oil rather than, say, simmering it in water. The ancient Greeks didn’t tap many cooking oils. (Let’s see: olive oil, olive oil, or—ooh, this is exciting!—how about olive oil?) But you certainly can. From canola to safflower to grapeseed to walnut, each oil has its own unique flavor (or lack thereof), aroma, and optimal cooking temperature. Choosing the right kind for the task at hand can save you money, boost your health, and improve your cooking. OK, so you probably don’t stop to consider your cooking oil very often. But there’s a surprising amount to learn about What’s this? this liquid gold. BY VIRGINIAWILLIS Pumpkin seed oil suspended in corn oil—it looks like a homemade Lava Lamp! 84 allrecipes.com PHOTOS BY KATE SEARS WHERE TO store CANOLA OIL GRAPESEED OIL are more likely to exhibit the characteristic YOUR OIL flavor and aroma of their base nut or seed.
    [Show full text]
  • Packaging Food and Dairy Products for Extended Shelf-Life Active Packaging: Films and Coatings for Ex- 426 Shelf Life, ESL Milk and Case-Ready Meat
    Packaging Food and Dairy Products for Extended Shelf-Life Active packaging: Films and coatings for ex- 426 shelf life, ESL milk and case-ready meat. In the last two years, there tended shelf life. Paul Dawson*, Clemson University. has been substantial growth in extended shelf life milk packaged in sin- gle serve PET or HDPE containers. The combination of ESL processing Shelf life encompasses both safety and quality of food. Safety and and a plastic container results in an extended shelf life of 60 to 90 days, spoilage-related changes in food occur by three modes of action; bi- and at the same time provides consumers with the attributes they are ological (bacterial/enzymatic), chemical (autoxidation/pigments), and demanding from the package: convenience, portability, and resealabil- physical. Active packaging may intervene in the deteriorative reactions ity. The second example of how polymers are part of the solution to by; altering the package film permeability, selectively absorbing food extend shelf life is focused on case-ready beef. Here, a combination of components or releasing compounds to the food. The focus of this re- a polymer with the appropriate gas barrier and a modified atmosphere port will consider research covering impregnated packaging films that re- allows beef to retain its bright red color longer, extending its shelf life. lease compounds to extend shelf life. The addition of shelf life extending Plastics are increasingly used in food packaging and will be part of the compounds to packaging films rather than directly to food can be used future of extended shelf life products. to provide continued inhibition for product stabilization.
    [Show full text]
  • Development of a Pigmented Wax/Resin Fill Formulation for the Conservation of Paintings
    ART CONSERVATION DEPARTMENT BUFFALO STATE COLLEGE DEVELOPMENT OF A PIGMENTED WAX/RESIN FILL FORMULATION FOR THE CONSERVATION OF PAINTINGS CNS 695 SPECIALIZATION PROJECT Christine McIntyre May 13, 2011 Faculty Supervisor: James Hamm TABLE OF CONTENTS I. Abstract 3 II. Introduction 3 III. Project Presentation 4 3.1 Overview 4 3.2 Background of Wax Fills Used in Art Conservation 4 3.3 Results From Email Questionnaire 5 3.4 Experimental Procedure 5 IV. Results and Discussion 17 V. Conclusion 20 VI. Acknowledgements 21 VII. References Cited 21 VIII. Appendices 22 Appendix 1: Pigmented Wax Fill Formulas Submitted by Questionnaire Participants 22 Appendix 2: Pigmented Wax/Resin Fill Formulations (Parts by Mass) 24 Appendix 3: Properties of Components in Pigmented Wax/Resin Fill Formulations 25 Appendix 4: Evaluations Based on Frederick Wallace’s Research, Conducted in 1990 27 IX. Footnotes 28 2 I. ABSTRACT Pigmented wax/resin fills are made and used by painting conservators to fill losses in oil paintings. It is an ideal material because textures, such as canvas weave, can be impressed into the fills to match the painted surface. The Buffalo State College Art Conservation program employs a successful pigmented wax/resin fill formula that uses beeswax, microcrystalline wax, resin, and pigments. One of the components, Laropal® K-80, a resin, is no longer manufactured. The purpose of this investigation was to research and find an alternative resin that would yield an equal or better wax fill formula. To gain more information, aged pigmented wax samples were examined from a report written by Frederick Wallace. In addition, a questionnaire was emailed to conservators to discover what, if any, wax fills they were using, and in what manner.
    [Show full text]
  • HISTORY of WESTERN OIL SHALE HISTORY of WESTERN OIL SHALE
    / _... i';C4 - SHELF , Historyof Western Oil Shale Paul L. Russell . " The Center for Professional Advancement Paul Russell received his degree from the University of Arizona. After working for Industry for five years, he began his involvement with oil shale in 1948 when he joined the U.S. Bureau of Mines and was assigned to Rifle, Colorado, to work at Anvil Points. During the middle fifties, he was assigned to the Atomic Energy Com­ mission to study the extraction of ura­ nium from the Chattanooga Shales in Tennessee. He became Research Director of the U.S. Bureau ofMines in 1967 and served in this capacity until he retired in 1979. During these years his involvement with oil shale intensified. Currently, he is an engineering consultant. ISBN: 0-86563-000-3 ,._-------_._.. V.D.ALLRED 6016 SOUTH BANNOCK LI7TLETON. COLO. 80120 ....~ ...........~..... This compelling history spans 65 years of western oil shale development from its begin­ ning to the present day. These were the years in which most of the present-day retorting pro­ cesses were invented and devel­ oped,leading to present studies of in-situ retorting, and to the resumption of leasing of fed­ eral oil shale lands. The many excellent illustra­ tions and contemporary photo­ graphs in themselves provide a pictorial record of an era when the United States was "wild over oil"-an era when Gov­ ernment estimates of billions of barrels of oil in western oil shales were used to advan­ tage for questionable-if not fraudulent-stock promotions designed to raise capital for development, or to fatten the promoters' pockets.
    [Show full text]
  • Six Features of RICE BRAN OIL 4
    Six Features of RICE BRAN OIL 4. Excellent 25 Oxidation Stability 20 1. Excellent Taste Palatability In AOM test, time-peroxide value Nutritionally, it has been recognized that RICE BRAN OIL easily drops itself from of 100 of oil at 98°C was the lowest foodstuff when cooked; hence it is most suitable edible oil for frying and deep-frying to 15 oxide safety level where the flavor (hours) provide crispy texture of fried foods with better palatability. of oil started to turn bad. Higher time-peroxide value means longer 10 The fatty acid composition including linoleic acid and oleic acid, especially 40~50% of maintenance of good flavor. As Time AOM oleic acid may be felt in good taste when it is use as salad oil. Meanwhile, soybean oil shown below, RICE BRAN OIL and which contains high content of unsaturated fatty acids may increase oxidation and Corn oil both exhibited a relatively 5 rancidity of oil. high stability against oxidation upon comparison with other edible 0 oils. RICE soybean canola oil corn oil rapeseed safflower BRAN OIL oil oil oil 2. Deep-fry without 30 5. Light Oil Viscosity, 30 Oily and Lingering Less Oil Absorbed 25 25 Upon deep-frying, moisture when Cooking oil) ) evaporates forming bubbles m 20 causing uneven food surface. RICE BRAN OIL is excellent for 20 After heating the oil for 21hour at frying due to its light viscosity and (mg/500g 15 180°C, 1cm3 of potato was less oil being absorbed during 15 thrown into the oil and extent of cooking.
    [Show full text]
  • (12) Patent Application Publication (10) Pub. No.: US 2017/0021385 A1 SMITH Et Al
    US 20170021385A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2017/0021385 A1 SMITH et al. (43) Pub. Date: Jan. 26, 2017 (54) METHODS OF PREPARING SOLID Publication Classification PARTICLE SOLUTIONS FOR FORMING (51) Int. Cl. TEXTURED SURFACES BSD L/12 (2006.01) (71) Applicant: LiquiGlide Inc., Cambridge, MA (US) BOSD 3/02 (2006.01) (52) U.S. Cl. (72) Inventors: J. David SMITH, Arlington, MA (US); CPC ............... B05D 1/12 (2013.01); B05D3/0254 Tao CONG, Quincy, MA (US); (2013.01); B05D 2320/00 (2013.01) Ravikumar VASUDEVAN, Somerville, MA (US); Hamideh Mohammad (57) ABSTRACT ALIPOUR, Cambridge, MA (US); Embodiments described herein relate to methods of forming JiaPeng XU, Newton, MA (US); liquid-impregnated Surfaces, and in particular to methods of Charles W. HIBBEN, Darien, CT preparing Solid particle solutions for forming textured Sur (US); Brian John JORDAN, faces which can be impregnated with an impregnating liquid Winchester, MA (US) to form a liquid-impregnated Surface. In some embodiments, a method of forming a textured Surface includes dissolving (21) Appl. No.: 15/053,660 a solid in a solvent to form a solution. The solid has a concentration, which is less than a first Saturation concen (22) Filed: Feb. 25, 2016 tration of the solid in the solvent at a first temperature and greater than a second saturation concentration of the solid in the solvent at a second temperature. The solution is allowed Related U.S. Application Data to form a solid particle solution. The solid particle solution (60) Provisional application No. 62/120,630, filed on Feb.
    [Show full text]