Abstract
Emulsion-templated oleogels can be used to produce healthy solid fat alternatives. Typically, the physicochemical characteristics of these oleogels are tuned by varying the oleogelator concentration. In this study, an innovative approach was developed that involved adjusting the water content in the emulsion. In addition, the impact of the method used to remove the water was investigated, including hot air drying and freeze drying. The oleogels were formulated using a fixed type and amount of oil (soybean oil) and oleogelator (octenyl succinic anhydride starch-chitosan complexes). Oleogels produced from emulsions containing a lower water content had greater stability, higher viscoelasticity, and better structural recovery, which was mainly due to the tight packing of the oil droplets. Furthermore, the lipid oxidation of the oleogels, as well as the levels of tocopherol and total phenols present, were negatively correlated with the quantity of water present. Oleogels prepared using hot air drying exhibited higher viscoelasticity and better structural recovery than those prepared using freeze drying, although their thermal stability was inferior. Overall, different physicochemical properties could be obtained by controlling water addition and removal, which means their properties could be tailored for different applications.
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