Engineering rheological properties of edible oleogels with ethylcellulose and lecithin
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Addition of 1%25 (w/w) soy lecithin increased the shear moduli 10-fold and gel hardness 20-fold for 10%25 ethylcellulose (EC) oleogels. Higher lecithin addition levels or addition to gels with a higher EC concentration caused smaller increases. Similar trends were observed in the penetration force of the gels. Gels displayed thermal reversibility and a high temperature plateau at T≈120–130 °C. Large amplitude oscillatory shear rheology demonstrated similar solid-to-fluid transitions indicating that the polymer drives elastic softening and failure of the network. However, EC oleogels differed in their resistance to flow: the addition of unsaturated lecithin promoted a more gradual thickening response compared to gels containing saturated lecithin or only EC (the last two types of gels display strong intra-cycle thickening and thinning, more indicative of brittle failure). The thickening response of EC oleogels containing unsaturated lecithin, resembles more closely that of a model edible fat (lard). © 2018 Elsevier Ltd
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Ethylcellulose; LAOS; Lecithin; Mechanical properties; Oleogel; Rheology Elasticity; Mechanical properties; Rheology; Elastic softening; Ethylcellulose; LAOS; Large amplitude oscillatory shear; Oleogel; Penetration forces; Rheological property; Thermal reversibility; Lecithin
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