Oil body-based emulsion gels structured by OG:OB ratio and oleogelator concentration for use as margarine alternatives

Crude oil bodies (OBs) combined with β-sitosterol/γ-oryzanol oleogels (OGs) were used to develop structured emulsion gels (EGs) with potential as margarine alternatives. The effects of OG:OB mass ratio (0:10 to 10:0) and oleogelator (OGL) concentration (6-10 wt%) on phase structure and gel performance were systematically investigated. At 50-70% OG, EGs exhibited a phase shift from bicontinuous to water-in-oil (W/O) morphology, with improved elasticity, hardness, and shape retention -key attributes for margarine-like applications. Increasing OGL concentration led to denser droplet packing and stronger gel networks, as indicated by higher elasticity and yield stress. CLSM revealed that high OG or OGL levels disrupted OB interfacial membranes and promoted reorganization at the oil-water interface, contributing to structural transformation. Under 3D printing conditions, samples with a 7:3 OG:OB ratio and ≥8% OGL maintained stable extrusion and structural integrity. These results demonstrate the feasibility of tailoring OB-based EGs for use in plant-based, clean-label fat spreads with structural and functional compatibility to margarine. • Oil body-based emulsion gels were formulated using β-sitosterol/γ-oryzanol oleogels. • OG:OB ratio and oleogelator concentration controlled phase transition and gel strength. • CLSM revealed interfacial membrane disruption and reorganization in OG-rich systems. • The gels demonstrated structural and functional features suitable for margarine alternatives.