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

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