Characterization and comparison of oleogels and emulgels prepared from <i>Schizochytrium</i> algal oil using monolaurin and <scp>MAG</scp>/<scp>DAG</scp> as gelators

Oleogels and emulgels were developed with winterized algal oil from Schizochytrium spp. rich in ω-3 fatty acids (FAs) to overcome physical limitations of using a highly unsaturated lipid source food applications. Both gel types monolaurin or combination mono- diacylglycerols (MAG/DAG) as the gelator at concentrations 8%, 10%, 12% (w/w) emulsion. A 30-day oxidation study was conducted peroxide value, p-Anisidine change FA composition measure level oxidation. Oleogel emulgel samples exhibited higher oxidative stability than bulk oil-in-water emulsion control groups, respectively. The oleogel outperformed others stability, preventing approximately 11.66% 7.86% EPA DHA, respectively, compared oil. Physical characteristics including thermal behavior, solid fat content (SFC), rheology, morphology, polymorphism studied. Results indicated that MAG/DAG oleogels most physically stable. SFC 30°C 10.27% whereas only 4.51%. could be used for different applications they desirable qualities such improved characteristics.