Direct Oil Structuring Using Ethylcellulose

Ethylcellulose (EC) is unique among oleogelators, as it is the only polymer allowed in foods which is capable of being directly dispersed in edible oils. The resulting network is supported by interpolymer physical crosslinks, entrapping the liquid oil phase. These oleogels can have a broad range of mechanical and rheological properties, depending on the polymer molecular weight, oil type, and the presence of polar compounds such as free fatty acids or various food-grade amphiphilic surfactants. Combining EC with some low-molecular-weight crystalline oleogelators has also been shown to produce a synergistic enhancement in gel strength due to the formation of hybrid networks. Appropriate selection of crystalline gelators can be used to enhance various technofunctional traits such as oil binding, gel strength, rheological behavior, and large deformation characteristics. EC-based oleogels have been used as a fat substitute in a variety of food applications and as margarine and shortening mimetics. They have also been explored as a means of modulating digestion and release of lipid-soluble bioactives. These EC-based multicomponent oleogels show considerable promise for developing more accurate fat mimetics that match the broad range of performance and sensory characteristics of traditional fats.