Oleogels can be used to provide solid-like properties without using high levels of saturated fatty acids. In this study, the edible oleogels structure developed based on egg white protein (EWP) (5%) and xanthan gum (XG) (0%, 1%, 0.5%, and 0.75% wt/wt) complex by using aerogels system as a template for oleogel preparation. The effect of pH on the EWP-XG mixture indicated the creation of a soluble complex of EWP-XG in pH 5.5. The Fourier-transform infrared spectroscopy confirmed the interaction between EWP and XG. The amount of absorbed oil was considerably higher in EWP-XG aerogels. SEM showed a soft surface in EWP 5% aerogel, which can be the reason for its less oil absorption. The aerogel and oleogel including more XG concentration had a stronger network structure and created more elastic oleogels. The light microscopy images revealed by increasing of XG concentration, the structure of protein gel mesh became more compact and regular. The XRD patterns of the aerogels did not show any clear differences between crystallinity of the samples. Therefore, it can be concluded that the aerogels based on the structuring of EWP-XG complexes have a high potential as a three-dimensional network for the oil absorption and creating oleogel. K E Y W O R D S aerogel, egg white protein, oleogel, soluble complex, xanthan gum 1 | INTRODUCTION There were recent development and great results in the replacement of saturated oils with oleogels (Meng, Qi, Guo, Wang, & Liu, 2018). The organ-gels are the gel networks including gel molecules that entrap the organ solvents such as hexane, benzene, and/or cooking oils through internetwork interactions, for instance, hydrogen and van der Waals bonds. In the food industry, the organ gel is introduced as oleogel to get separated from the systems including organ solvents (Davidovich-Pinhas, Barbut, & Marangoni, 2016). Oleogels result from the liquid oil entrapment in a three-dimensional network with no modifying the chemical properties of the oil (Manzocco et al., 2017). Based on the gelatinization of the organic solutions, molecular weight, molecular compounds, or coarse solvent molecules in the lubricant of the phase arise. Organic edible oil solution is called a firstorder organic solution. For the production of oleogel, a gel-like compound is required to be able to create a three-dimensional network for the entrapment of edible oils. Types of gelation compounds include ethylcellulose, monoglyceride, diglyceride, triglyceride, fatty acids, phytosterol, and waxes (O'Sullivan, Barbut, & Marangoni, 2016). The applications of the oleogels including the production of ice cream, cheese, and confectionery products that saturated fats are applied in their production, to achieve the desired hard tissue (Genot, Kabri, & Meynier, 2013). Another area of study that has attracted attention is the study of the properties of oleogels derived from known materials found in This article was published on AA publication on:
