Comparison of different indirect approaches to design edible oleogels based on cellulose ethers

Growing public concern about the adverse health effects of overconsumption saturated fat has contributed to rising research interest in field using healthy oils construct edible structured (oloegels) as fat-based alternatives. In this study two indirect methodologies (the emulsion template approach and foam approach) were investigated prepare oleogels with hydroxypropyl methylcellulose gelling agent at three different oil concentrations. Microstructure, texture, rheology, retention capacity measured evaluate structural physicochemical properties oleogels. Results showed that emulsion-based oleogel effectively inhibited aggregation droplets. The dry independent droplets an 100%. foam-type rate was negatively correlated content. prepared by both methods have excellent mechanical gel strength, a predominance elastic versus viscous behavior. Hydroxypropyl had degrees influence on structure results paper provide guidance for development application cellulose-based alternatives fat. • Different approaches result microstructure capacity. Oil content plays important role textural rheological properties. Oleogels present high strength low dependence frequency temperature.