Edible oleogels based on water soluble food polymers: preparation, characterization and potential application.

Oil structuring using food-approved polymers is an emerging strategy and holds significant promise in the area of food and nutrition. In the current study, edible oleogels (containing >97 wt% of sunflower oil) were prepared using a combination of water soluble food polymers (methylcellulose and xanthan gum) and further evaluated for potential application as a shortening alternative. Microstructure studies (including cryo-SEM) and rheology measurements were conducted to gain more insights into the properties of these new types of oleogels.

Biopolymer-based structuring of liquid oil into soft solids and oleogels using water-continuous emulsions as templates.

Physical trapping of a hydrophobic liquid oil in a matrix of water-soluble biopolymers was achieved using a facile two-step process by first formulating a surfactant-free oil-in-water emulsion stabilized by biopolymers (a protein and a polysaccharide) followed by complete removal of the water phase (by either high- or low-temperature drying of the emulsion) resulting in structured solid systems containing a high concentration of liquid oil (above 97 wt %). The microstructure of these systems was revealed by confocal and cryo-scanning electron microscopy, and the effect of biopolymer concentrations on the consistency of emulsions as well as the dried product was evaluated using a combination of small-amplitude oscillatory shear rheometry and large deformation fracture studies. The oleogel prepared by shearing the dried product showed a high gel strength as well as a certain degree of thixotropic recovery even at high temperatures.

Polysaccharide-based oleogels prepared with an emulsion-templated approach.

The preparation and characterization of oleogels structured by using a combination of a surface-active and a non-surface-active polysaccharide through an emulsion-templated approach is reported. Specifically, the oleogels were prepared by first formulating a concentrated oil-in-water emulsion, stabilized with a combination of cellulose derivatives and xanthan gum, followed by the selective evaporation of the continuous water phase to drive the network formation, resulting in an oleogel with a unique microstructure and interesting rheological properties, including a high gel strength, G'>4000 Pa, shear sensitivity, good thixotropic recovery, and good thermostability.