Oleogels produced using single cell oils from the oleaginous yeast Metschnikowia pulcherrima as potential fat replacers

The demand for sustainable, healthier alternatives to conventional fats has intensified interest in single-cell oils (SCOs) from oleaginous yeasts. This study explores the development of a novel oleogel using SCO derived from Metschnikowia pulcherrima , an oleaginous yeast with high lipid accumulation potential. The extracted yeast oil, rich in monounsaturated fatty acids (64.3 % oleic acid), was structured into oleogels using candelilla wax, rice bran wax, and ethyl cellulose as gelators. The resulting oleogels were evaluated for their oil binding capacity, microstructure, thermal behavior, and rheological properties. Candelilla wax-based oleogels showed the highest oil binding capacity (OBC >99 %) and stronger gel networks. At concentrations ≥5 % ethyl cellulose formed stable gels with tunable viscoelasticity depending on concentration, with lower OBC for rapeseed oil formulations compared to yeast oil formulations. Candelilla wax oleogels formed small, uniform globular fat structures, while rice bran wax oleogels exhibited long, needle-like or dendritic crystals; ethyl cellulose oleogels, however, lacked distinct crystalline structures, showing only bright, birefringent spots under the microscope. FT-IR confirmed that gelation occurred through physical interactions without chemical modification. Differential scanning calorimetry indicated that the oleogels possessed suitable thermal stability for food applications. These findings demonstrate the potential of M. pulcherrima SCO-based oleogels as functional, sustainable fat replacers in food systems. • Oleogels were developed using single-cell oil from Metschnikowia pulcherrima as a sustainable fat replacer source. • Candelilla wax-based oleogels exhibited the highest oil binding capacity (>99 %) and the strongest gels. • The strength of oleogels were greatly affected by gelator type and concentration. • Gelation occurred through physical interactions without chemical modification. • Yeast oil-derived oleogels demonstrated promising potential as functional fat replacers in food products.