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Tailoring oleogel properties from aerogel templates: A comparative study of konjac glucomannan modified by freeze-thaw, ethanol, and alkali strategies

  • 0Fujian Agriculture and Forestry University, Fuzhou 350002, China; Jiaxing Future Food Research Institute, Jiaxing 314000, China.
Food Chemistry +

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February 15, 2026

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February 15, 2026

View abstract on PubMed

Summary

This summary is machine-generated.

Alkali treatment of konjac glucomannan (KGM) aerogels created superior oleogels with enhanced oil retention and structural recovery, showing promise as plant-based fat substitutes.

Area Of Science

  • Food Science
  • Materials Science
  • Biomaterials Engineering

Background

  • Konjac glucomannan (KGM) is a versatile polysaccharide with potential for developing novel food materials.
  • Oleogels offer a promising alternative to traditional fats, but their structural integrity and oil retention remain challenges.
  • Developing plant-based fat substitutes requires materials with excellent textural and functional properties.

Purpose Of The Study

  • To investigate the effect of different KGM hydrogel treatments (freeze-thaw, ethanol, alkali) on aerogel structure and subsequent oleogel properties.
  • To evaluate the oil adsorption, retention, and rheological characteristics of KGM-based oleogels.
  • To assess the potential of alkali-treated KGM oleogels as fat substitutes in plant-based meat applications.

Main Methods

  • KGM hydrogels were prepared using freeze-thaw, ethanol, or alkali treatments.
  • Hydrogels were freeze-dried to form aerogel templates.
  • Camellia oil was adsorbed onto aerogel templates to create oleogels.
  • Characterization included scanning electron microscopy (SEM), Fourier infrared spectroscopy (FTIR), X-ray diffraction (XRD), thermal analysis, and rheological measurements.

Main Results

  • Alkali-treated KGM aerogels exhibited a compact, uniform porous network, leading to superior oil retention.
  • Freeze-thaw and ethanol-treated aerogels showed rougher structures but higher initial oil absorption.
  • Alkali treatment induced deacetylation, enhancing KGM aerogel stability.
  • Alkali-treated oleogels demonstrated excellent rheological properties, with 86.81% viscosity recovery, indicating strong structural recovery.
  • Alkali-treated KGM oleogels possessed desirable hardness, chewability, and oil retention.

Conclusions

  • Alkali treatment is an effective method for preparing KGM aerogel templates with enhanced properties for oleogel formation.
  • Alkali-treated KGM oleogels exhibit superior oil retention, structural integrity, and rheological behavior compared to other treatments.
  • These findings highlight the potential of alkali-treated KGM oleogels as a novel, high-performance fat substitute for plant-based meat products.

Keywords: