Oil structuring for improved nutrition

Oil structuring, or oleogelation, is a process which turn liquid oil into a solid structure using physical interactions without chemical interference. These systems are produced using gelator molecules that are originated from natural sources such as lipids, polysaccharides or proteins. Oleogel systems offer a unique chemical composition arising from the solvent unsaturated nature, i.e. oil, with a controllable properties arising from the gelator molecules used for their production. The current research focuses on various aspects of oleogel composition, structure, properties and functionality aiming for the development of foods with improved nutritional values while maintaining the product textural attributes. The gel composition varied from pure oil to biphasic system in combination with natural originated gelators such as monoglycerides, ethyl-cellulose, zein etc. The gelation process was monitored using thermal analysis and temperature dependent rheology measurements while the gel macrostructure was evaluated using light and confocal microscopy. The nano-structure was analyzed using x-ray diffraction and electron microscopy. Various functional properties such as hardness, viscoelastic, stability, and shelf life were determined using texture analysis and rheology. Combination of two or more types of gelator molecules can broaden the gel properties range aiming for specific application. Functionality was determined with respect to the gel digestibility and its utilization in various products such as chocolate compound coating and puff pastries. These types of gel systems offer a wide range of attributes making them good candidates suitable for a variety of applications, going from pharmaceutical therapeutic treatments, through dietary supplements, all the way to bioactive delivery in cosmetics as well as fat replacers in foods.