Sucrose Esters as Oleogelators in Mono or Binary Structured Oleogels Using Different Oleogelation Routes.

Area of Science:

• Food science and technology
• Materials science
• Colloid and surface chemistry

Background:

• Sucrose esters (SEs) are explored as oleogel structuring agents.
• SEs often require combination with other oleogelators due to limited single-agent structuration power.
• Multicomponent oleogel systems offer potential for enhanced physical properties.

Purpose of the Study:

• To evaluate binary blends of SEs with varying hydrophilic-lipophilic balances (HLBs) combined with lecithin (LE), monoglycerides (MGs), and hard fat (HF).
• To assess the impact of these combinations on oleogel microstructure, melting behavior, mechanical properties, polymorphism, and oil-binding capacity.
• To identify optimal SE-based multicomponent oleogel formulations.

Main Methods:

• Preparation of binary oleogel blends using SEs (SP10, SP30, SP50, SP70) with LE, MGs, and HF in a 1:1 ratio at 10% total oleogelator concentration.
• Structuring of SEs via traditional, ethanol, or foam-template methods.
• Characterization of oleogels including microstructure, melting behavior, mechanical properties (hardness, viscoelasticity), polymorphism, and oil-binding capacity.

Main Results:

• SEs SP10 and SP30 failed to form stable oleogels in binary blends.
• SP50 showed potential in blends with HF and MGs.
• The combination of SP50 and SP70 with HF and MGs yielded highly structured oleogels with superior hardness (~0.8 N), viscoelasticity (160 kPa), and 100% oil-binding capacity.

Conclusions:

• Specific sucrose ester types and their combinations significantly influence oleogel properties.
• Binary blends of SP50 and SP70 with monoglycerides and hard fat demonstrate excellent potential for creating robust oleogels.
• Hydrogen bond reinforcement between the foam and oil by MGs and HFs likely contributes to the enhanced oleogel structure.