Chapter 15 - Edible Applications of Ethylcellulose Oleogels

Abstract

Ethylcellulose (EC)-based oleogels provide a unique array of physiochemical properties that can be altered easily using various parameters during processing. Such flexibility enables the adjustment of a wide range of attributes, which makes EC oleogels potentially suitable for a wide range of applications. This chapter will cover current research published on the use of EC oleogels for various fields. The most common application studied with EC oleogels, up to date, is their use in foods, more specifically their use as fat replacers and oil-binding agents. Focus will be given on the use of EC in order to mimic solid fat in meat products and the formation of novel margarine/shortening. The prevention of oil migration using EC will be demonstrated in cookies, cream filling, and confectionery products. An additional section will be devoted to the use of EC in chocolate formulations and heat-resistant chocolate. The use of EC oleogels in pharmaceutical and biomedical applications will be reviewed with respect to bioactive molecule delivery and skin care applications. Due to their hydrophobic nature, EC oleogel offers a promising tool for pharmaceutical therapeutic treatments, dietary supplement addition, as well as bioactive delivery in cosmetics. The last section will be devoted to the use of EC in environmental friendly lubricants for machinery applications. Research conducted using EC oleogels showed great potential thus opening the path for new applications in various fields. Further research is needed in order to define optimal EC oleogel formulations for specific applications.