Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation

The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration (<i>c</i>) ≥ 4 % and the FA/MG ratios (<i>r</i>) of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with <i>c</i> and negatively correlated with storage temperature (<i>t</i>). Its gelation temperature was determined by <i>c</i> and <i>r</i>. Its β-carotene protective ability against ultraviolet irradiation was proportional to the FA concentration. The oleogel with <i>r</i> = 25:75, <i>c</i> = 5 % and <i>t</i> = 4 °C could partially substitute cocoa butter for chocolate production. With the increasing substitution rate (W_CBS), the appearance, texture properties and enthalpy change of chocolate gradually deteriorated. But when W_CBS ≤ 40 %, the oleogel had no significant effect on the sensory characteristics.