Optimization of Olive Oil Oleogel-Based Emulsion Composition: Effect of Oleogel Composition on Emulsion Characteristics

Abstract

in different foods, oleogel emulsions containing oil and water phases have also been developed to create other usage areas and properties for oleogels. Oleogel emulsions are formed in the presence of various oleogelators such as monoglyceride, carrageenan, alginate and waxes as a water in oil phase or an oil in water phase 10−12) . Oil type, oil and water amount, oleogelator type and amount directly affect the properties of the oleogel emulsion 12) . Previous studies reported that the use of monoglyceride, carrageenan and alginate in oleogel emulsion affected inter-crystal structure of the network, stability and structural properties and also these effects mostly depend on the concentration 13−15) .This study aims to produce olive oil based oleogel emulsion (OOE) with high oil binding capacity, oxidative stability and textural properties. Therefore, the effects of oil, water, monostearate, carrageenan and alginate concentration on oil loss, firmness and peroxide values were assessed by mixture design.