Food Chemistry
Food Chemistry
4 years ago

Effects of thickening agents on the formation and properties of edible oleogels based on hydroxypropyl methyl cellulose

Emulsion-templated approach was adopted to obtain edible oleogels using hydroxypropyl methyl cellulose (HPMC) as the main emulsifier in combination with the usage of thickening agents such as carboxymethyl cellulose (CMC), xanthan gum, sodium alginate, arabic gum, guar gum, flaxseed gum or locust bean gum. Polarized light microscopy (PLM) and rheological measurements were carried out to investigate the microstructure and mechanical strength of emulsions and their corresponding oleogels, respectively. X-ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR) analyses were employed to study the interaction between polysaccharides. Gel strength and oil binding capacity of oleogels were related to the mechanical strength of emulsions as well as to the network of soft solids. Oleogels with semi-crystalline structure were formed by the binding of liquid oil to polysaccharides, which were stabilized by the intramolecular or intermolecular molecular hydrogen bonds between polysaccharides.

Publisher URL: www.sciencedirect.com/science

DOI: S0308814617318010

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