Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels.

Food-grade oleogels were prepared by lyophilizing the foam-template of methyl cellulose (MC) and xanthan gum (XG). The cryogels prepared using MC exhibited low density, high porosity and firmness, as well as high oil absorption capacity (OAC) and oil binding capacity (OBC). Furthermore, the addition of XG improved properties of cryogels. As the concentrations of MC and XG were incremented, notable enhancements in the cryogels' density and firmness were observed, accompanied by a corresponding decrease in porosity. Upon attaining MC concentration of 1.2 % and XG concentration of 0.3 %, the OBC of the cryogels surpassed 90 %. SEM images revealed that the cryogels possessed a dense and highly uniform porous network structure. Furthermore, oleogels formulated using the higher viscosity variant of MC (designated as MC) exhibited greater firmness and apparent viscosity, resulting in the formation of a robust network structure that demonstrated excellent thermal stability. The incorporation of oleogels into chocolate spreads significantly enhanced textural and rheological characteristics, while simultaneously decreasing their enthalpy of crystallization. Notably, the partial substitution of these oleogels in the spreads yielded a crystalline morphology that was indistinguishable from those prepared solely with saturated fats, indicating a successful integration and preservation of desirable structural attributes.