Edible oleogels stabilized solely by stigmasterol: effect of oil type and gelator concentration

Abstract

BACKGROUND Phytosterols are considered to be one of the most promising gelators for obtaining oleogel because of their additional health benefits and natural coexist with vegetable oils. Previous studies have confirmed that individual phytosterols are not capable of structuring vegetable oils unless they act synergistically with other components. However, based on the self‐assembly properties of stigmasterol (ST) in organic solvents, we speculate that it can also structure vegetable oils as a gelator alone. RESULTS For the first time, the present study confirmed the feasibility of using ST alone as a gelator for structuring of vegetable oils, including rapeseed oil (RSO), olive oil (OLO) and flaxseed oil (FSO). RSO had the lowest ST gelation concentration (4%, w/w), and the oil‐binding capacity and firmness value of the oleogels were the highest. The rheological results showed that all the samples were gelatinous (G′ > G″). The results of differential scanning calorimeter and X‐ray diffraction further confirmed that the properties of RSO‐based oleogels are superior to those prepared by OLO and FSO. The microscopic results also confirmed that the crystal structure of RSO oleogels was more uniform, smaller and more densely distributed. CONCLUSION The structural properties of the oleogels were positively correlated with the ST concentration, and various analysis indicators showed that the performance of the oleogel based on RSO was better than that of OLO and FSO. In summary, the present study used ST as a gelator to successfully prepare oleogels with excellent properties, which provides a feasible reference for researchers in related fields. © 2022 Society of Chemical Industry.

Large amplitude oscillatory shear (LAOS) rheology of candelilla wax/canola oil oleogels

“…Rodriguez-Hernandez et al (2021) used oscillatory tests to show that mixed CW oleogels with ethylcellulose are rheologically close to commercial shortening agents. Liu et al (2022) used rheological tests to explore the effect of the stigmasterol concentration on the structure and formation of edible oleogels.…”