Polymer gelation of oils
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United States of America Patent
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Jan 27, 2015
Grant Date -
Jul 19, 2012
app pub date -
Jun 11, 2010
filing date -
Jun 12, 2009
priority date (Note) -
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status (Latency Note)
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Abstract
An edible oleogel comprising an oil, ethylcellulose and a surfactant is prepared by combining ethylcellulose with an edible oil and a surfactant, and heating the mixture to a temperature above the glass transition temperature of the ethylcellulose. Once the ethylcellulose has fully dissolved and the solution is clear, it is allowed to cool and set as a gel. The resulting oleogel is homogeneous, elastic, substantially anhydrous, and has a gelation temperature below 100° C. It can be used as a fat substitute in foods. Also provided are methods of making the oleogel, and food compositions containing the oleogel.
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