Ethylcellulose, a chemically modified form of the polymer cellulose, is able to form edible oleogels at concentrations as low as 4%.  These gels, consisting of 90+% vegetable oil, have a wide range of mechanical properties based on polymer concentration, molecular weight, and oil type used, among other factors.  The mechanical properties of these gels can be strongly correlated to their microstructure, as studied by cryo-scanning electron microscopy.  These gels have shown great potential in certain meat systems, including comminuted meat products and breakfast sausages.  Saturated fat levels can be substantially reduced in these products, with the added potential for nutraceutical delivery by the oleogels.  Most importantly, the textural properties of the cooked meat products are not significantly different from control products.  This work greatly advances the understanding of ethylcellulose polymer oleogels, and the potential for healthier meat products, which are still highly acceptable in taste and texture by consumers.

Mechanical properties of ethylcellulose oleogels and their potential for use in meat products

245th National Meeting (2013)

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