Oxidative and texture storage stability of HPMC sunflower oil oleogels prepared by different indirect approaches

The oxidative, thermal and texture stability during a four weeks storage period of hydroxypropyl methyl cellulose sunflower oil oleogels prepared by the emulsion template and foam template methodologies were studied and compared with a conventional shortening. The stability of 50/50 oleogel/shortening blends were also investigated. The results showed that the texture of the oleogels prepared by the emulsion template method became harder after four weeks (12.75 N s to 77.08 N s). The emulsion template oleogel blend with shortening showed a very similar texture than the pure shortening after four weeks storage (42.71 N s and 39.61 N s, respectively), whereas the texture of the oleogels prepared by the foam template method as well as their blends with shortening were softer (2.17 N s and 4.76 N s). The melting behaviour of emulsion-based oleogels with shortening blends was not affected by storage time. Oxidative stability showed that both foam-based oleogels and emulsion-based oleogel shortening blends have good oxidative stability. The above results indicate aproper storage stability of oleogels and oleogel/shortening blends as potential alternative to conventional plasticized fats.