Formation of oleogels based on emulsions stabilized with cellulose nanocrystals and sodium caseinate

In the preparation of oleogels based on Pickering-emulsions, choice route is critical to withstand drying under ambient conditions, as it conditions composition interfacial layer at oil-water interface. Hexadecane and olive oil were prepared using an emulsion-template approach from oil-in-water emulsions formulated with cellulose nanocrystals (CNC) sodium caseinate (CAS) added in different orders (CNC/CAS together; first CAS then CNC; CNC CAS). The formed preconcentrated by temperature. structure gels was characterised confocal laser scanning microscopy, assessed terms viscoelastic properties redispersibility. controlled 1) surface interface; 2) amount type non-adsorbed stabilizer; 3) viscosity oils (hexadecane vs. oil). For starting stabilized subsequent addition CAS, free present aqueous phase, elastic component prevalent. Overall, dominating species interface emulsion behaviour stability, well resulting their