Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers: Physical, rheological and microstructural characteristics

Abstract

Oleogelation of sunflower oil and sunflower oil/palm stearin blends based on ethyl cellulose (EC), and mixture of EC/hydroxypropyl methylcellulose (HPMC) was done using a heuristic method (without emulsion preparation). Similarly, in the samples, monoacylglycerols (MAG) was used as surfactant and Arabic gum was employed as the thickening agent. Summarily, the presence of solid fat content (SFC) in the samples was due to the use of 2% MAG, which SFC was increased by raising the biopolymers concentration due to the increased MAG-to-oil ratio. In general, by increasing biopolymers concentrations, we observed a significant increase in slip melting point (SMP) (p < 0.05); in contrast to fats, SMP was independent of SFC. With an increase in the biopolymers contribution, a significant decrease was observed in oil loss (OL) value (p < 0.05). Correspondingly, the EC/HPMC-based oleogels had lower OL value. According to rheological tests, with an increase in the biopolymers contribution, the increase in linear viscoelastic range, elastic character, and strength was observed. Visually speaking, the EC/HPMC-based oleogels had the highest similarity to fat in terms of creamy state and plasticity. PLM images properly showed all the structural components. The EC/HPMC-based oleogels can be potent alternatives for fats with low saturation, proper appearance, and good texture.