Fabrication and Characterization of Multifunctional Tricomponent Phytosterol-based Oleogels for Edible Semisolid Applications

Abstract

Oleogels emerged as a novel technology for structuring edible liquid oil into thermal-reversible soft matters, proposing unique structure as a customizable alternative in developing fat-based food and cosmetic products. Herein, novel tricomponent oleogels derived from phytosterols structured with monoglyceride in combination with phenolic compounds found in nature (e.g., cinnamic acid, ethyl ferulate) was fabricated and characterized. Incorporating monoglyceride into phytosterol-phenolics composited oleogels resulted in denser network with high-level organization, which provided higher oil binding capacity and gel strength. The space-spanning networks were linked to the molecular interactions, such as hydrogen bonding. Moreover, rheological experiments showed the tricomponent oleogels had a shear thinning behavior and a transformation and crystalline structure collapse during melting, changing from a solid state to a liquid state. Although reducing the hardness, coconut butter replacement gave exceptional properties against blooming and form heat resistant chocolate. Further, these soft oleogels were sustainable petrolatum replacement and showing photoprotection ability, allow them to be used in edible UV-shielding vaseline products. Overall, these findings offer insightful information about the development of multiple functional phytosterol-based oleogels for the edible semisolid applications in foods and cosmetics.