Fractionation of ethylcellulose oleogels during setting

• DOI: 10.1039/c2fo30227f
• Publication Date: 2012-11-09T12:30:19Z
• Authors: Andrew J. Gravelle; Shai Barbut; Alejandro G. Mara...
• Keywords: Component (thermodynamics); Sorbitan

The use of ethylcellulose (EC) polymers as a means to structure edible oils for fat replacement is beginning show great promise and the these 'oleogels' has recently been shown be feasible in food products. These gels are very versatile, mechanical properties can tailored by altering either fatty acid profile oil component, or viscosity concentration polymer component. Here we report observation that certain formulation EC oleogels tend separate into two distinct phases; soft interior core surrounded firm exterior sheath. It was found extent this effect depends on viscosity, also induced through addition surfactants, such sorbitan monostearate monooleate, though not glycerol monooleate. Although visually regions were chemically indistinct, cooling rate during gel setting play large role; rapid reduces fractionation effect, while slow produced completely homogeneous structure. In addition, reheating only region gel, fractionated could again produced. Finally, it observed prepared with castor mineral have ability remove induce separation, respectively. Taken together, results indicate chemical interactions may incite separation phases, but process seems driven conditions setting. findings lend insight EC-oleogel gelation should provide stepping stone future research manufacturing