Oil structuring using polysaccharides

Publication date: Available online 25 April 2019Source: Current Opinion in Food ScienceAuthor(s): M Davidovich-PinhasOil structuring or oleogelation is a promising strategy to formulate oil based soft matter for various applications. Such soft matter can be formulated using structuring agent with an oil phase. In the literature one can find various structuring agents that differ in their molecular weight; low or high molecular weight oil gelators (LMOG and HMOG). HMOG includes structuring agents such as proteins and polysaccharides. Fabrication of oleogel system based on polysaccharides raise a great challenge due to the hydrophilic nature of the sugar monosaccharides building blocks. Therefore researchers around the world have developed various direct and indirect routes to accomplish such task. Variety of polysaccharide based oleogel systems have been studied to date and several applications have been examined based on these systems. Such systems offer a good mechanical stability arising from the polymeric nature of the polysaccharides combined with natural or semi-natural origin of the polymer. The current paper reviews the current development and research reported to date on the formulation, characterization and utilization of polysaccharide based oleogel systems.

Source: Current Opinion in Food Science - April 26, 2019 Category: Food Science Source Type: research