Physicochemical properties of foam‐templated oleogel based on gelatin and xanthan gum

In this paper, gelatin and xanthan are applied to produce a foam-templated oleogel. For this reason, the oleogel is prepared at different concentrations of biopolymers and the properties of solution, cryogel, and related oleogel are determined. The results show that xanthan addition increases viscosity and foam stability of solution. Also, an increment in biopolymer concentration increases cryogel network density (ND) and firmness but has no significant effect on moisture sorption. The oil binding capacity of all oleogels is >92%. In terms of high foam stability (96.87 ± 4.42), low ND (0.016 ± 0.00), and consequently suitable oil sorption (46.10 ± 4.40), the oleogel containing 3% gelatin and 0.2% xanthan is selected as the best sample. Complementary tests exhibit that the oleogel, with thixotropic behavior and 60% structural recovery, can bind the oil at temperature <100 °C. The oleogel network can protect the edible oil from oxidative reaction during 2 month storage. Nonetheless, more studies are needed to attest the application of this oleogel type in food products.

Abdollahi, M., Goli, S. A. H., & Soltanizadeh, N. (2020). Physicochemical properties of foam‐templated oleogel based on gelatin and xanthan gum. European Journal of Lipid Science and Technology, 122(2), 1900196.