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Polysaccharide-Based Oleogels Prepared with an Emulsion-Templated Approach

Authors

  • Prof. Ashok R. Patel,

    Corresponding author
    1. Vandemoortele Centre Lipid Science & Technology, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg. Ghent University, Coupure Links 653, 9000 Gent (Belgium)
    • Vandemoortele Centre Lipid Science & Technology, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg. Ghent University, Coupure Links 653, 9000 Gent (Belgium)

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  • Nick Cludts,

    1. Vandemoortele Centre Lipid Science & Technology, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg. Ghent University, Coupure Links 653, 9000 Gent (Belgium)
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  • Mohd Dona Bin Sintang,

    1. Vandemoortele Centre Lipid Science & Technology, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg. Ghent University, Coupure Links 653, 9000 Gent (Belgium)
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  • Benny Lewille,

    1. Vandemoortele Centre Lipid Science & Technology, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg. Ghent University, Coupure Links 653, 9000 Gent (Belgium)
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  • Ans Lesaffer,

    1. Vandemoortele R&D Izegem, Prins Albertlaan 79, 8870 Izegem (Belgium)
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  • Prof. Koen Dewettinck

    1. Vandemoortele Centre Lipid Science & Technology, Lab. of Food Tech. & Engg., Faculty of Bioscience Engg. Ghent University, Coupure Links 653, 9000 Gent (Belgium)
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Abstract

The preparation and characterization of oleogels structured by using a combination of a surface-active and a non-surface-active polysaccharide through an emulsion-templated approach is reported. Specifically, the oleogels were prepared by first formulating a concentrated oil-in-water emulsion, stabilized with a combination of cellulose derivatives and xanthan gum, followed by the selective evaporation of the continuous water phase to drive the network formation, resulting in an oleogel with a unique microstructure and interesting rheological properties, including a high gel strength, G′>4000 Pa, shear sensitivity, good thixotropic recovery, and good thermostability.

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