Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics

• Published in: International journal of biological macromolecules Vol. 156; pp. 792 - 804
• Main Authors: Naeli, Mohammad Hossein, Milani, Jafar Mohammadzadeh, Farmani, Jamshid, Zargaraan, Azizollaah
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 01-08-2020
• Subjects: Biopolymers - chemistry; Calorimetry, Differential Scanning; Cellulose - analogs & derivatives; Cellulose - chemistry; Chemical Phenomena; Edible oleogels; Ethyl cellulose; Fatty Acids - chemistry; Hydroxypropyl methylcellulose; Hypromellose Derivatives - chemistry; Microstructure; Molecular Structure; Organic Chemicals - chemistry; Oxidation-Reduction; Physicochemical properties; Rheological properties; Rheology; Temperature; Edible oleogels; Hydroxypropyl methylcellulose; Microstructure; Physicochemical properties; Ethyl cellulose; Rheological properties
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2020.04.087

Oleogelation of sunflower oil and sunflower oil/palm stearin blends based on ethyl cellulose (EC), and mixture of EC/hydroxypropyl methylcellulose (HPMC) was done using a heuristic method (without emulsion preparation). Similarly, in the samples, monoacylglycerols (MAG) was used as surfactant and Arabic gum was employed as the thickening agent. Summarily, the presence of solid fat content (SFC) in the samples was due to the use of 2% MAG, which SFC was increased by raising the biopolymers concentration due to the increased MAG-to-oil ratio. In general, by increasing biopolymers concentrations, we observed a significant increase in slip melting point (SMP) (p < 0.05); in contrast to fats, SMP was independent of SFC. With an increase in the biopolymers contribution, a significant decrease was observed in oil loss (OL) value (p < 0.05). Correspondingly, the EC/HPMC-based oleogels had lower OL value. According to rheological tests, with an increase in the biopolymers contribution, the increase in linear viscoelastic range, elastic character, and strength was observed. Visually speaking, the EC/HPMC-based oleogels had the highest similarity to fat in terms of creamy state and plasticity. PLM images properly showed all the structural components. The EC/HPMC-based oleogels can be potent alternatives for fats with low saturation, proper appearance, and good texture.
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•Developing a simple method for oleogelation based on EC/HPMC without emulsion production.•Modifying mechanical strengths and stability by increasing the concentration of EC and HPMC.•Increasing mechanical strengths and stability in PS/SFO physical blends via oleogelation.•The oleogels based on EC/HPMC mixture had the highest similarity to fats.•The produced oleogels can be potent alternatives for fats with low saturation.