Production of oleogels from cellulose and starch cryogels: Morphological, thermal, mechanical, and viscoelastic properties

Abstract

Oleogelation offers a way to reduce trans fats and saturated fats in foods by structuring liquid oils. This study explores cryogels derived from cotton cellulose and potato starch as templates for soybean oleogel production. Cryogels were prepared using a freeze-drying method with cellulose and starch in various mass ratios (pure cellulose, pure starch, 20 cellulose/80 starch, 20 starch/80 cellulose, and 50 starch/50 cellulose) and then evaluated for mechanical and rheological properties. Composite cryogels provided enhanced mechanical strength, thermal stability, and oil retention, with pure cellulose cryogels achieving the highest oil absorption capacity (179.42 g/g). While adding starch reduced oil absorption, retention remained significant (18.95–55.59 g/g), with a 50/50 starch-cellulose blend exhibiting optimal oil retention (81.54 %). Rheological assessments showed shear-thinning behavior in all oleogels, with low-frequency dynamic tests revealing a solid-like, elastic response. The storage modulus (G′) increased with cellulose content, reaching 7 × 10⁴ Pa, indicating robust elastic characteristics. The loss modulus (G″) results suggested larger fiber structures and increased collisional interactions with higher cellulose. These oleogels displayed a predominantly solid-like behavior at low frequencies, reflecting the effective structuring of oils through an oil sorption mechanism. This technique highlights cellulose-starch cryogels as viable oleogel templates for structuring edible oils.