Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition

Abstract

A new strategy to fabricate edible oleogels had been developed in this work, using natural cellulose particles as gelator and water as secondary fluid. Effect of the content of cellulose particles and second fluid on the formation of oleogels were investigated, and a qualitative phase diagram was constructed. Consideration has also focused on the influence of second fluid (ionic strength, pH and sucrose). Results showed that the cellulose particles could form a network in oil phase through the capillary force originated from the secondary fluid. A denser and more uniform network provided the oleogels higher centrifugal stability against oil loss. The viscoelastic properties of oleogels could be enhanced by increasing the ionic strength (10–100 mM), sucrose concentration (10–20 wt%) and pH value (2.0–5.0) of the second fluid. These results suggested that the capillary force of the gel network could be modulated by the composition and pH of secondary fluid. The considerable gel strength and economical manufacturing process give the oleogels great application potential. • Edible oleogels were prepared using a simple and economical process. • Using natural cellulose particles as gelator and water as the second fluid. • Cellulose particles could form a network in oil phase through the capillary force. • Strength of the oleogels could be modulated by the water phase.