Fabrication and characterization of multifunctional tricomponent phytosterol-based oleogels for edible semisolid applications

Oleogelation emerged as a novel technology for structuring edible liquid oil into thermo-reversible soft matters, proposing unique structure as a customizable alternative in developing fat-based food and cosmetic products. Herein, novel tricomponent oleogels derived from phytosterols structured with monoglyceride in combination with phenolic compounds found in nature (e.g., cinnamic acid, ethyl ferulate) was fabricated and characterized. Incorporating monoglyceride into phytosterol-phenolics composited oleogels resulted in denser network, which provided higher oil binding capacity and gel strength. The space-spanning networks were linked to the molecular interactions, such as hydrogen bonding. Moreover, rheological experiments demonstrated that the tricomponent oleogels exhibited shear thinning behavior, as well as a transformation and collapse of crystalline structure during melting, transitioning from a solid to a liquid state. Although reducing the hardness, replacing cocoa butter endows it with exceptional properties against blooming and forms heat-resistant chocolate. Further, these soft oleogels were sustainable petrolatum replacement and showing photoprotection ability, allow them to be used in edible UV-shielding vaseline products. Overall, these findings offer insightful information about the development of multiple functional phytosterol-based oleogels for the edible semisolid applications in foods and cosmetics.