Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers
As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this study, cellulose particle-based Pickering emulsio...
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MDPI AG
2025-05-01
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| Online Access: | https://www.mdpi.com/2310-2861/11/6/403 |
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| author | Sang Min Lee Su Jung Hong Gye Hwa Shin Jun Tae Kim |
| author_facet | Sang Min Lee Su Jung Hong Gye Hwa Shin Jun Tae Kim |
| author_sort | Sang Min Lee |
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| description | As health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this study, cellulose particle-based Pickering emulsions (CP-PEs) were prepared from microcrystalline cellulose and ethylcellulose and then foamed to obtain edible oleofoams (CP-EOs) as a solid-fat replacer. The average size of CP-PE droplets without surfactant was 598 ± 69 nm, as confirmed by confocal and transmission electron microscopy. Foaming with citric acid/NaHCO<sub>3</sub> and structuring with ≥6% glyceryl monostearate resulted in CP-EOs with an overrun of 147 ± 4% and volumetric stability for 72 h. Micro-computed tomography showed a uniform microcellular network, while the rheological analysis showed solid-like behavior with a storage modulus higher than butter. Differential scanning calorimetry showed a melting enthalpy similar to unsalted butter (10.1 ± 0.9 J/g). These physicochemical properties demonstrate that CP-EOs can closely mimic the firmness, thermal profile, and mouth-feel of conventional solid fats and may provide a promising solid-fat replacer. |
| format | Article |
| id | doaj-art-eec1c48cb6c645e9a61ba7d022ce5dcf |
| institution | Kabale University |
| issn | 2310-2861 |
| language | English |
| publishDate | 2025-05-01 |
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| series | Gels |
| spelling | doaj-art-eec1c48cb6c645e9a61ba7d022ce5dcf2025-08-20T03:24:38ZengMDPI AGGels2310-28612025-05-0111640310.3390/gels11060403Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat ReplacersSang Min Lee0Su Jung Hong1Gye Hwa Shin2Jun Tae Kim3Department of Food Science and Technology, Keimyung University, Daegu 42601, Republic of KoreaDepartment of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of KoreaDepartment of Food and Nutrition, Kunsan National University, Gunsan 54150, Republic of KoreaDepartment of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of KoreaAs health concerns and regulatory pressures over saturated and trans fats grow, there is a growing need for healthier alternatives to traditional solid fats, such as butter and hydrogenated oils, that are still widely used in the food system. In this study, cellulose particle-based Pickering emulsions (CP-PEs) were prepared from microcrystalline cellulose and ethylcellulose and then foamed to obtain edible oleofoams (CP-EOs) as a solid-fat replacer. The average size of CP-PE droplets without surfactant was 598 ± 69 nm, as confirmed by confocal and transmission electron microscopy. Foaming with citric acid/NaHCO<sub>3</sub> and structuring with ≥6% glyceryl monostearate resulted in CP-EOs with an overrun of 147 ± 4% and volumetric stability for 72 h. Micro-computed tomography showed a uniform microcellular network, while the rheological analysis showed solid-like behavior with a storage modulus higher than butter. Differential scanning calorimetry showed a melting enthalpy similar to unsalted butter (10.1 ± 0.9 J/g). These physicochemical properties demonstrate that CP-EOs can closely mimic the firmness, thermal profile, and mouth-feel of conventional solid fats and may provide a promising solid-fat replacer.https://www.mdpi.com/2310-2861/11/6/403Pickering emulsionsedible oleofoamssolid-fat replacerscellulose particlesoleogelation |
| spellingShingle | Sang Min Lee Su Jung Hong Gye Hwa Shin Jun Tae Kim Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers Gels Pickering emulsions edible oleofoams solid-fat replacers cellulose particles oleogelation |
| title | Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers |
| title_full | Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers |
| title_fullStr | Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers |
| title_full_unstemmed | Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers |
| title_short | Cellulose-Based Pickering Emulsion-Templated Edible Oleofoam: A Novel Approach to Healthier Solid-Fat Replacers |
| title_sort | cellulose based pickering emulsion templated edible oleofoam a novel approach to healthier solid fat replacers |
| topic | Pickering emulsions edible oleofoams solid-fat replacers cellulose particles oleogelation |
| url | https://www.mdpi.com/2310-2861/11/6/403 |
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