Cellulose particles filled oil-in-water emulsion: a facile strategy to prepare edible oleogels

Abstract In this work, a facile strategy of filling the O/W emulsions with cellulose particles to prepare edible oleogels was reported. Two preparation processes, particle filling in water phase of emulsion (PFWP) and one pot dispersing (OPD) are adopted. The effect of cellulose particle concentration and water content on the formation and properties of oleogels were evaluated. Results showed that both of the two processes (PFWP and OPD) could form an oleogels, within a wide range of particle concentration (20 wt% – 40 wt%) and water contents (15 wt% – 25 wt%). The formed oleogels have good centrifugal stability, thixotropic recovery properties and thermostability. The storage moduli of the oleogels increased with an increase of cellulose particle concentration, which is associated with the stronger capillary bridges network. Our results provide a fast and simple approach for oil structuring, which should have great potential application in food industry, especially in food bakery.