In recent years, the structuring of edible oils using the polymer ethylcellulose (EC) has become an active area of research. These oleogels have been shown to have good potential for applications in food systems as a substitute for fats which are rich in trans- and saturated fatty acids. EC-based edible oil oleogels can be made to have vastly different mechanical properties depending on the formulation used, but their use in food systems will require a much broader knowledge of their physical properties. To this end, we have explored how the mechanical properties of these gels are affected by a variety of factors; oil type, concentration and molecular weight of EC, and incorporation of different surfactants. Response surfaces have been developed to characterize these properties to aid in the selection of appropriate gel formulations for a wide range of food applications.

Engineering ethylcellulose oleogel mechanical properties through compositional modifications

245th National Meeting (2013)

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