Abstract
Ethyl cellulose and beeswax oleogels were characterize physicochemical and rheological to study their suitability to be employed as fat replacers for healthier meat products. The effect of storage time during 28 days was also evaluated. Physicochemical (color, fatty acid composition, lipid oxidation), mechanical (puncture) and viscoelastic properties of both oleogeles were measured at 1 and 28 days. Ethyl cellulose produced more deformable and cohesive gels with greater time- and temperature- stability than their beeswax counterparts which resulted in rigid and brittle gels. Their oxidative stability, mechanical and rheological properties were very stable during the chilled storage period, suggesting that both organogels could be stored up to 15 days prior to use without significant change in their composition or technological properties.
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