Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer

In this study, we aimed to develop chitosan-based oleogels via crosslinking with vanillin using an emulsion-templated approach allow the physical trapping of oil in chitosan matrix. The role Tween®60 modulate gelled network strength and use as a shortening substitute cookies was also investigated. Four were structured 0.75% by emulsion templates exclusively when used (1.0% or 3.0%), resulting able entrap formation Schiff bases chitosan. All chitosan-oleogels presented adequate moisture (<3%), lipid content (>92%), high thermostability moderate binding capacity (OBC). At 3.0% vanillin, chitosan-oleogel displayed more open microstructure resulted weaker gel (↓G′) lower OBC mechanical resistance than 1.0% vanillin. led unstable during shearing, despite their higher hardness adhesiveness due compact microstructure. Chitosan-oleogel (without Tween®60) exhibited best performance cookies. Therefore, combined modification enabled form edible oleogel provide processed foods that are trans -fat-free potential health-promoting properties. • Chitosan crosslinked emulsion-template approach. Chitosan-oleogels show good strength, shear-thinning behavior thermostability. Strength influenced contents. stood out solid fat replacer