Cellulose ether oleogels obtained by emulsion-templated approach without additional thickeners

Abstract

In this research, the suitability of methyl cellulose (MC) and hydroxypropyl methylcellulose (HPMC) as unique oleogelators (without additional thickeners) to obtain sunflower-based oleogels by emulsion template approach was investigated. For this purpose, different oleogels were designed taking into account the following variables: 1) the type of cellulose ether: MC or HPMC; 2) cellulose ether concentration (0.5, 1 and 2%); and 3) the oil concentration in the initial emulsion (47 and 60%). The texture, rheology, oil retention properties and microstructure of the obtained oleogels were compared and discussed. Results highlighted that stable structured oil systems can be obtained by using cellulose ethers. The most determining factor in the physical properties of the oleogels was the initial oil concentration and the hydrocolloid concentration, regardless of the type of hydrocolloid used (MC or HPMC). The increase in cellulose ether concentration provided harder oleogels with high mechanical strength, which was linked to more stable systems with enhanced oil binding capacity, reaching values up to 95%. On the other hand, the increase in oil in the initial emulsion decreased the quality of the systems, providing a softer structure with lower ability to retain the oil. The possibility to provide solid structure to sunflower oil by using MC and HPMC would be a promising approach to solid fat substitution in trans free and low saturated fat foodstuffs.

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

“…Abundant consumption of fat is associated with adverse health effects, which explains that part of the research on meat products, focusses on reducing the actual fat content [ 208 , 209 ]. Research on fat substitutes consisting of water and functional ingredients is picking up [ 210 , 211 , 212 , 213 ]. Fat substitutes may also be considered for the formulation of low-fat meat analogues, where juiciness, succulence and texture need improvement.…”

Thermorheological Characterization of Healthier Reduced-Fat Cocoa Butter Formulated by Substitution with a Hydroxypropyl Methylcellulose (HPMC)-Based Oleogel

“…The oil-in-water emulsion stabilized by HPMC was composed of sunflower oil (47% w/w, 94 g), HPMC (1% w/w, 2 g) and drinking water (52% w/w, 104 g) for a total final mass of 200 g. The proportions were chosen in accordance with the results of a previous study where two oil concentrations (47 and 60%) and three HPMC concentrations (0.5, 1 and 2%) were compared [18]. HPMC was first dispersed in the oil using a Bunsen (AGV-8) rod stirrer at low speed (300 rpm) for 5 min.…”

“…Following, the OG was prepared by uniformly shearing the dried product in accordance with Patel et al [11] and Espert et al [18], using a conventional A320R1 mincer (Moulinex, Gruope Seb Ibérica, Barcelona, Spain) and performing 5 cycles of 3 s of duration each. Then, the OG smooth mixture obtained was molded into plastic buckets (~12 g of product at each bucket (20 × 30 mm)) to attain a homogeneous oil-sorbed material, and finally cooled and stored at refrigeration temperature (4 • C) for 24 h until further analysis.…”

“…The emulsion-templated approach for oil structuring is described as an indirect method to obtain oleogels by first creating a water continuous emulsion, followed by removing water and further shearing the dried emulsion [18][19][20]. These oleogels can be considered to be fat analogs as they contain a high concentration (above 97 wt.%) of edible oil [11].…”

“…The authors just cited used the emulsiontemplated method to prepare oleogels with soybean oil and a wide range of HPMC concentrations, observing that the mechanical strength increased with HPMC concentration. Recently, Espert et al [18] have pointed out the suitability of HPMC emulsions without additional thickeners to obtain oleogels. HPMC use has also proven to be a good strategy to diminish the effective caloric content of foods, and to control fat digestion or satiety [5,22,23].…”