Composite oleogels formed by cellulose particles and sorbitan acid esters. (January 2022)

• Record Type: Journal Article
• Authors: Gao, Zhiming; Zhang, Chao; Wu, Yuehan; Chen, Fangfang; Hu, Bing; Wang, Ran; Yang, Jixin; Nishinari, Katsuyoshi
• Is Part Of: Food structure. Volume 31(2022)
• Publication Date: 2022-01
• Subjects: Oleogels -- Cellulose particles -- Edible polymers -- Synergetic effect; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Food -- analysis -- Periodicals; Food -- Analysis; Periodicals; 664.07
• DOI: 10.1016/j.foostr.2021.100242
• Languages: English
• ISSNs: 2213-3291

Abstract

Abstract: Developing a facile method to prepare edible oleogels under moderate conditions would be of great interest. In this research, oleogels were obtained directly from the mixtures of cellulose particles (average particle size ≈ 25 µm), sorbitan fatty acid esters (Span60 and Span40) and medium chain triglycerides (MCT). Results showed that 6% (w/w) cellulose particles combined with 9% (w/w) sorbitan fatty acid esters could form a strong network to trap the oil phase through ultra-sonic treating. The strength of the oleogels could be regulated by the cellulose particles content and its ratio to surfactant. XRD, DSC and SEM data revealed that there was synergetic effect between the cellulose particles and fatty acid esters during the gelation. The cellulose particles covered with Span60 could associate with each other to form a network in the oil phase, in the similar way to the Span60 micelles. These findings would be significant for the development and application of food grade oleogels. Graphical Abstract: ga1 Highlights: Cellulose particles combined with surfactant could be used to prepare oleogels. Oleogels was formed by ultra-sonic treating the mixture of gelators and oil phase. The cellulose particles were surface modified by the surfactants in oil phase. The surface modified cellulose particles could form a network in oil phase.