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Keywords = edible oleofoams

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16 pages, 2227 KB  
Article
Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers
by Sang Min Lee, Su Jung Hong, Gye Hwa Shin and Jun Tae Kim
Gels 2025, 11(6), 403; https://doi.org/10.3390/gels11060403 - 28 May 2025
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Abstract
As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this study, cellulose [...] Read more.
As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this study, cellulose particle-based Pickering emulsions (CP-PEs) were prepared from microcrystalline cellulose and ethylcellulose and then foamed to obtain edible oleofoams (CP-EOs) as a solid-fat replacer. The average size of CP-PE droplets without surfactant was 598 ± 69 nm, as confirmed by confocal and transmission electron microscopy. Foaming with citric acid/NaHCO3 and structuring with ≥6% glyceryl monostearate resulted in CP-EOs with an overrun of 147 ± 4% and volumetric stability for 72 h. Micro-computed tomography showed a uniform microcellular network, while the rheological analysis showed solid-like behavior with a storage modulus higher than butter. Differential scanning calorimetry showed a melting enthalpy similar to unsalted butter (10.1 ± 0.9 J/g). These physicochemical properties demonstrate that CP-EOs can closely mimic the firmness, thermal profile, and mouth-feel of conventional solid fats and may provide a promising solid-fat replacer. Full article
(This article belongs to the Special Issue Food Gels: Gelling Process and Innovative Applications)
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