Structural and rheological characterization of starch-based eutecto-oleogel

The study aimed to develop a novel eutecto-oleogel and its characterizations. Using starch, beeswax, oil, and natural deep eutectic solvents (NADES), an oleogel with low hardness and high liquid fat was developed. The addition of starch and NADES in oleogels caused the formation of new intra or intermolecular hydrogen bonding and improved the oil binding capacity, thermal behavior, and texture of the oleogels. The oleogel with 1 % starch formed a strong gel with the most favorable functional, textural, flow properties and a high fanning factor. Complementary tests of the oleogel exhibited shear thinning and frequency-independent behavior, with zero residual effect. Non-isothermal crystallization and melting analysis of the oleogels showed noticeable differences among the various oleogels. These results contribute to a better understanding of oleo gelation in rice bran oil-based oleogels with NADES, and beeswax for formulating food, pharmaceutical, and personal care products with desired physical properties.