Ethylcellulose Oleogels: Structure, Functionality, and Food Applications

Abstract

The structuring edible oils by nontraditional means has become a popular strategy for improving the lipid profile of food products while retaining the functionality of a crystalline triglyceride network. Although numerous oleogelator systems have now been identified, the polymer gelator ethylcellulose (EC) may present the greatest potential for applications in a diverse range of food systems which require unique physical attributes and structuring properties in the fat phase. The first portion of this chapter will provide a brief overview of oleogelation strategies, outline the basic physical characteristics of the polymer EC, and describe the mechanism of gelation and some basic physical characteristics of EC oleogels. The subsequent sections will highlight different strategies which have been identified to manipulate the rheological and mechanical properties of these gels, including the addition of food-grade surfactants and other amphiphilic molecules, modulating bulk solvent polarity, and through the formation of EC/hybrid gelator systems. The final section will highlight various applications in food systems reported in the literature, outline recent work investigating the effect of structuring edible oils with EC on digestibility, and the potential applicability of these oleogels as a delivery vehicle for lipid-soluble molecules. The potential applications for EC oleogels in complex food systems are quite promising, and the strategies for manipulating their physical properties may also extend their applicability into the pharmaceutical, cosmetic, and manufacturing industries.

Keywords: Edible lipid gels; Ethylcellulose; Fat functionality; Fat mimetic; Food functionality; Hybrid gelator; Lipid digestion; Microstructure; Oil structuring; Oleogels; Rheology; Solvent quality.