Nutritional Evaluation of Oleogel Made from Micronutrient Rich Edible Oils

The present study examined the nutritional properties of trans-free edible oleogels made from oil blends of rice bran and flaxseed in animal model. Oleogels were prepared by using mixture of palm stearin (PS) with cetyl laurate (CL) and palm stearin (PS) with cetyl caprylate (CC) as oleogelators. The oleogel samples were prepared with 15 weight % oleogelators (2:1 molar ratio of PS:CC or PS:CL) at 60°C with 1 hr constant stirring in blended oil. The prepared oleogel samples were subjected to DSC and XRD studies in order to evaluate their melting and crystal characteristics. Oleogel formed by using PS and CC showed the desired thermal characteristics. The peak melting temperature of the said sample was almost 44.5°C as determined by the DSC technique. The X-ray diffraction study clearly signified that the crystals were well developed. For nutritional evaluation, Male Wister rats were fed with prepared oleogel samples along with control diet for 4 weeks. Animals were divided into four groups. The control group was fed with normal stock diet containing blend of rice bran oil and flaxseed oil (4:1); one was fed with TFA rich vanaspati (TFA content is about 11.20%); experimental groups were fed with oleogel prepared by using PS:CC and oleogel prepared by using PS:CL respectively. Analysis of the blood lipid profile of the four groups was done. In vivo study established the cholesterol lowering properties of prepared oleogel samples which further enhanced the novelty of oleogel as healthy alternative of trans fat. The positive changes were more pronounced in case of rats fed with oleogel prepared with PS:CC as oleogelators. This study provides an elegant approach of producing trans-free edible quality oleogel with recognized cholesterol lowering property.