Physical properties, microstructure, intermolecular forces and oxidation stability of soybean oil oleogels structured by different cellulose ethers

Abstract Edible oleogels were prepared by different kinds of hydroxypropyl methyl cellulose (HPMC) and methylcellulose (MC) through emulsion‐templated method. Physical properties of the oleogels such as rheological behavior and oil binding capacity were evaluated. Polarizing light microscope (PLM) as well as scanning electron microscope (SEM) was used to gain information on the microstructure of the samples. Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) were used to evaluate intermolecular forces between the polysaccharides in the oleogels. It was found that oil‐water interface layers of the emulsions were strengthened by polysaccharides (HPMC and xanthan gum (XG) or MC and XG), and it prohibited oil droplets from coalescing during drying. The formation of semi‐crystalline structure of oleogels to trap the oil was attributed to intramolecular/intermolecular hydrogen bonding between the polysaccharides. The higher viscosity grade resulted in better structure with respect to emulsions, vacuum dried emulsions, and oleogels compared to that of lower viscosity grade for HPMC or MC. The mechanical strengths of vacuum dried emulsions and oleogels stabilized by HPMC were harder compared to that of MC. The study would provide guidance for the production of functional fat products with zero trans and low saturated fatty acids.Practical applications: HPMC and MC, two types of dietary fiber, are two kinds of the most commonly used cellulose ethers wh...
Source: European Journal of Lipid Science and Technology - Category: Lipidology Authors: Tags: Research Article Source Type: research