Optical and StructuralModifications in Stearyl AlcoholOleogels Induced by Soy Lecithin

This study focuses on the holistic assessment of soy lecithin (SYL) as a crystal modifier in altering the structural and functional parameters of the oleogels comprising rice bran oil (RBO; liquid phase) and stearyl alcohol (SAl; oleogelator). The underlying role of SYL as a crystal modulator was studied by preparing oleogels with various concentrations of SYL (0–2%). It was observed analytically that the critical gelation concentration of SAl was 15% (w/w), which served as the control formulation (SE0). Microscopic analysis revealed a change in the crystal network uniformity with varying concentrations of SYL. Colorimetric analysis and hyperspectral imaging showed that SYL influenced the color attributes of the oleogels. FTIR spectroscopy discerned no marked alterations in the spectral profiles of the oleogels. SE2 (sample with 1% SYL) displayed the formation of a stable crystal network of SAl. X-ray diffraction analysis demonstrated the semicrystalline nature of the oleogels and elucidated crystal packing changes induced by SYL. In gist, 1% SYL facilitated the development of a stable Oleogel, which can be utilized in creating novel food formulations, delivering nutraceuticals, and formulating lipid-based structuring agents.