Enhancement effect of fat crystal network on oleogels prepared by methyl‐cellulose and xanthan gum using the cryogel‐templated method

Abstract

Methyl‐cellulose and xanthan gum were used as the matrix to prepare oleogels by the cryogel‐templated method. The molecular network of polysaccharides in the aqueous foam was rapidly fixed by the ultra‐low temperature freezing method, and the cryogel was obtained by freeze‐drying. Vegetable fats (palm oil, coconut oil, palm kernel oil, and palm kernel stearin) were used to replace 50% of the soybean oil to enhance the network structure in oleogels. Oleogels fabricated from the oil‐absorbed cryogel were further solidified by the fat crystal‐based network. The crystal network formed by larger crystals could endow oleogels with higher oil binding ability and more robust solid properties but result in more sensitivity to temperature. Through FTIR analysis, the hydrogen bond between polysaccharides constituting the polymer network was detected. Cryogel‐based oleogels that incorporate vegetable fats have comparable physical properties to traditional fats, indicating the potential used as the fat replacer. Novelty impact statement Natural vegetable fats were partially used as the structural agents of the oil phase in polysaccharide‐oleogels prepared by the cryogel‐templated method, which can enhance the structural strength of oleogels and endow them with physical properties closer to traditional fats in foods.