Controlling lipid intestinal digestibility using various oil structuring mechanisms.

This research demonstrates the ability to direct the rate and extent of lipid hydrolysis of oleogels using a combination of different structuring agents. Combinations of ethyl cellulose (EC) (20 cP and 45 cP) and commercial mixture of mono and di-glycerides (E471), at different ratios, were examined. The results suggest that the combination of E471 and EC significantly affects both gel physical properties and intestinal lipolysis.

The role of hydrogen bonds in TAG derivative-based oleogel structure and properties.

Glycerol monosterate (GMS) and stearic acid (SA) share a similar carbon chain structure while SA has a carboxyl head group and GMS has two free hydroxyl groups. The current research focuses on the relationship between GMS and SA chemical structure, nano and mesoscale crystal structure, and the oleogel macroscopic characteristics. Molecular analysis revealed the formation of different types of hydrogen bonds, which disappear upon temperature increase at different temperatures.