Development of stable organogels using egg yolk granules-chitosan complex: Structure, rheology, and stability

Abstract

Organogels have emerged as potential alternatives to trans and saturated fats. We developed semi-solid stable organogels using egg yolk granules-chitosan complex (EYGs-CS). We investigated the impacts of pH and NaCl ionic strength on the structural, rheological, and stability characteristics of the organogels. We found that stable organogels formed under acidic pHs (≤ 5.0) and high ionic strengths (≥ 0.2 M), displaying small droplet sizes, excellent elasticity behavior, poor oil migration, and high stability. The efficient adsorption of EYGs-CS at the oil surfaces formed stable droplets with compact walls. A colloidal 3D-network was formed within the aqueous phase, resulting in elastic and firm organogels. The droplets under acidic conditions showed higher surface charges, which blocked their coalescence through the electrostatic repulsion. The electrostatic shielding at high ionic strengths caused high steric repulsion, resulting in higher stability. This work provides insight into the replacement of harmful fats with healthier alternatives.