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Annual Review of Food Science and Technology

Volume 7, 2016

Development, Characterization, and Utilization of Food-Grade Polymer Oleogels

Abstract

The potential of organogels (oleogels) for oil structuring has been identified and investigated extensively using different gelator-oil systems in recent years. This review provides a comprehensive summary of all oil-structuring systems found in the literature, with an emphasis on ethyl-cellulose (EC), the only direct food-grade polymer oleogelator. EC is a semicrystalline material that undergoes a thermoreversible sol-gel transition in the presence of liquid oil. This unique behavior is based on the polymer's ability to associate through physical bonds. These interactions are strongly affected by external fields such as shear and temperature, as well as by solvent chemistry, which in turn strongly affect final gel properties. Recently, EC-based oleogels have been used as a replacement for fats in foods, as heat-resistance agents in chocolate, as oil-binding agents in bakery products, and as the basis for cosmetic pastes. Understanding the characteristics of the EC oleogel is essential for the development of new applications.

Keyword(s): ethyl-cellulose, gelator, mechanical properties, oleogels, polymer, thermoreversible gelation, X-ray scattering
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2016-02-28
2024-04-29
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Development, Characterization, and Utilization of Food-Grade Polymer Oleogels
Annual Review of Food Science and Technology 7, 65 (2016); https://doi.org/10.1146/annurev-food-041715-033225
/content/journals/10.1146/annurev-food-041715-033225
/content/journals/10.1146/annurev-food-041715-033225
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