The gelation of oil using ethyl cellulose

Davidovich‐Pinhas, Maya; Barbut, Shai; Marangoni, A. G.

doi:10.1016/j.carbpol.2014.10.035

Cited by 158 publications

(98 citation statements)

References 38 publications

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“…This may because the texture of MC vacuum dried emulsion is softer (or the structure of MC vacuum dried emulsion is weaker) proved by PLM and SEM images above. [13] 3. It can be found that G 00 showed overshoots before sudden drops for all the samples, which could be attributed to the destruction of the related structure.…”

Section: Rheological Characterization Of Oleogelsmentioning

confidence: 99%

“…In 2015, Food and Drug Administration (FDA) declared to ban the use of partially hydrogenated oils (PHOs) in commercial food products by 2018. Recent studies have explored the use of polymers as gelators for vegetable oils, such as the protein, [12] polysaccharide like ethylcellulose (EC), [13] HPMC, [14] and MC. [4][5][6] Oleogelation is a relatively novel technique to structure liquid oil as a solid-like material, and the oleogels produced offer a new way to replace traditional fat with the structure of TAG network to decrease intakes of saturated fats and trans-fats for humans.…”

Section: Introductionmentioning

confidence: 99%

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Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Zong

Guo

et al. 2018

Euro J Lipid Sci & Tech

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Edible oleogels are prepared by different kinds of hydroxypropyl methyl cellulose (HPMC) and methylcellulose (MC) through emulsion‐templated method. Physical properties of the oleogels such as rheological behavior and oil binding capacity are evaluated. Polarizing light microscopy (PLM) as well as scanning electron microscopy (SEM) are used to gain information on the microstructure of the samples. Fourier transform infrared spectroscopy (FTIR), and X‐ray diffraction (XRD) are used to evaluate intermolecular forces between the polysaccharides in the oleogels. It is found that oil‐water interface layers of the emulsions are strengthened by polysaccharides (HPMC and xanthan gum [XG] or MC and XG), and it prohibits oil droplets from coalescing during drying. The formation of semi‐crystalline structure of oleogels to trap the oil is attributed to intramolecular/intermolecular hydrogen bonding between the polysaccharides. The higher viscosity grade results in better structure with respect to emulsions, vacuum dried emulsions, and oleogels compared to that of lower viscosity grade for HPMC or MC. The mechanical strengths of vacuum dried emulsions and oleogels stabilized by HPMC are harder compared to that of MC. The study will provide guidance for the production of functional fat products with zero trans and low saturated fatty acids. Practical Applications: HPMC and MC, two types of dietary fiber, are two kinds of the most commonly used cellulose ethers which are food‐approved additives. The oleogels prepared by HPMC and MC using an emulsion‐templated method can be used to produce functional fat products with zero trans and low saturated fatty acids, which will be beneficial to human health. The properties of oleogels structured by different HPMC and MC with the different degree of polymerization (DP) and substitution (DS) are different. The physical properties, microstructure, and intermolecular forces for oleogels are evaluated in order to lay the basis for the application of the oleogels. A schematic representation of the structure of oleogels stabilized by hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG).

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Section: Rheological Characterization Of Oleogelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Zong

Guo

et al. 2018

Euro J Lipid Sci & Tech

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“…A well-studied exception is the cellulose derivative ethyl cellulose (EC). 28 EC dissolves in liquid oil at high temperature and upon cooling, the polymer chains interact to form solid structures. The resulting mechanical properties of the gels, depending on polymer–polymer interactions, can be tailored by changing the molecular weight of the polymer chain or by adding surfactants.…”

Section: Introductionmentioning

confidence: 99%

Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business

Vries

Gomez

Jansen

et al. 2017

ACS Appl. Mater. Interfaces

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Proteins are known to be effective building blocks when it comes to structure formation in aqueous environments. Recently, we have shown that submicron colloidal protein particles can also be used to provide structure to liquid oil and form so-called oleogels (de VriesA.de VriesA.27693552J. Colloid Interface Sci.20174867583. To prevent particle agglomeration, a solvent exchange procedure was used to transfer the aggregates from water to the oil phase. The aim of the current paper was to elucidate on the enhanced stability against agglomeration of heat-set whey protein isolate (WPI) aggregates to develop an alternative for the solvent exchange procedure. Protein aggregates were transferred from water to several solvents differing in polarity to investigate the effect on agglomeration and changes in protein composition. We show that after drying protein aggregates by evaporation from solvents with a low polarity (e.g., hexane), the protein powder shows good dispersibility in liquid oil compared to powders dried from solvents with a high polarity. This difference in dispersibility could not be related to changes in protein composition or conformation but was instead related to the reduction of attractive capillary forces between the protein aggregates during drying. Following another route, agglomeration was also prevented by applying high freezing rates prior to freeze-drying. The rheological properties of the oleogels prepared with such freeze-dried protein aggregates were shown to be similar to that of oleogels prepared using a solvent exchange procedure. This Research Article provides valuable insights in how to tune the drying process to control protein agglomeration to allow for subsequent structure formation of proteins in liquid oil.

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“…In addition, higher molecular weight (cP20) of EC retarded coalescence even further compared to EC of lower molecular weight (cP10) (Figure B). This strongly indicates that firm globules more efficiently withstand coalescence as high molecular weight of EC is correlated to a high strength of oleogels (Davidovich‐Pinhas et al., ; Heng, Chan, & Chow, ). The differentiation between globule size of ice cream made with EC cP10 and EC cP20 and their resistance toward coalescence was substantiated by microscopy, showing that size and morphology of EC cP20 oleogel globules somewhat resemble the ice cream made with coconut fat (Figure ).…”

Section: Resultsmentioning

confidence: 96%

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

Munk

Gustavsson³

et al. 2018

Journal of Food Science

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Interest for product development of ice cream based on unsaturated liquid oil is increasing. To compensate for the lacking fat crystals that provide structure and stability in traditional ice cream, the liquid oil is transformed into solid-like material by ethylcellulose (EC). The process of ice cream includes high pressure homogenization, and in order to adapt to this process step, two new methods of incorporation of EC into the oil of ice cream mixes were developed.

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The gelation of oil using ethyl cellulose

Cited by 158 publications

References 38 publications

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Physical Properties, Microstructure, Intermolecular Forces, and Oxidation Stability of Soybean Oil Oleogels Structured by Different Cellulose Ethers

Controlling Agglomeration of Protein Aggregates for Structure Formation in Liquid Oil: A Sticky Business

Using Ethylcellulose to Structure Oil Droplets in Ice Cream Made with High Oleic Sunflower Oil

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