Structuring olive oil with ethyl cellulose of different molecular weights: Influence of concentration, viscosity and mixtures

This study explored the impact of ethyl cellulose (EC) of different viscosities (22, 46, and 100 mPa·s) and concentration (8, 10, 12, and 15% w/w)) on the color, oil binding capacity (OBC), textural properties (hardness, elasticity, cohesiveness, adhesiveness), rheological properties and oil oxidation of olive oil oleogels. These properties were also measured in oleogels using EC mixtures (50:50 (T), 25:75 (A), and 75:25 (B) ratios (w/w)) by combining 22 and 100 mPa·s EC maintaining a total polymer content of 10% (w/w). In those oleogels elaborated with a single EC, the findings demonstrated that increasing the EC content significantly enhanced OBC, hardness, and elasticity. The viscosity had less impact, but oleogel hardness decreased with increasing EC viscosity. Oleogels formulated with the highest EC content showed reduced primary and secondary oxidation products, likely by lower oxygen diffusion rate within the sample due to increased viscosity. Oleogels formulated from EC mixtures required less EC polymer to achieve similar textural and rheological properties as those using only 46 mPa·s EC. Additionally, increasing the proportion of 22 mPa·s EC in blends reduced primary and secondary oxidation, indicating this EC's protective role against oleogel oxidation. Overall, this study demonstrates that blending ECs can produce oleogels with properties comparable to those made with a single EC, but requiring less organogelator. This approach offers significant economic advantages for the food industry. • Olive oil oleogels were made from EC of different viscosities via direct method • Oleogels mechanical and rheological traits were mainly affected by EC concentration • Oleogels protection against oxidation phenomena increased with the EC concentration • Less EC amount is required using a blending strategy but obtaining similar oleogels • Cheaper tailored oleogels for the food industry could be developed