Abstract
The present study aimed to prepare the reinforced ethyl cellulose (EC) based oleogel with adipic acid (AA) and assess its potential for application in the cake and beef burger. The formation of new intramolecular or intermolecular hydrogen bonding by addition of AA in oleogels was identified using FT-IR analyses. The DSC, XRD and morphological analyses exhibited the improving effect of AA on the thermal behavior and crystallinity of EC-based oleogels. Additionally, an increasing trend was noted in gel strength and thermo-responsibility by elevation of the AA concentration higher than 3% of oleogel formulation. The EC2%/AA4% oleogel sample obtained the highest oil binding capacity (97.33 ± 2.58%) and was used as an optimized sample in cake and beef burger formulations. As a result, the formulated food models with EC2%/AA4% oleogel exhibited a satisfactory texture profile and acceptable color and organoleptic characteristics. In conclusion, this study paves the way for the application of EC2%/AA4% oleogel in bakery and meat industry to develop healthier food products.
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