Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel


  • A. Totosaus Food Science Lab & Pilot Plant. Tecnológico Estudios Superiores Ecatepec
  • R. Gonzaléz-Gonzaléz Food Science Lab & Pilot Plant. Tecnológico Estudios Superiores Ecatepec
  • M. Fragoso Food Science Lab & Pilot Plant. Tecnológico Estudios Superiores Ecatepec



Cellulose derivatives, DSC, FTIR, Lipid oxidation, Oleogel, Soybean oil


The use oleogels (defined as edible oils entrapped in a three-dimensional network employing a self-assembled structuring agent) has recently been proposed to replace saturated fat or trans-fats in foods. In this work the effects of different cellulose derivative mixtures (Avicel, ethyl cellulose and α-cellulose) on lipid stability, glass transition temperature and the texture of soybean oil oleogels were determined by employing a mixture design approach. Avicel affected lipid stability, increasing the oxidative rancidity and peroxide values of oleogels. Oleogels with higher proportions of Avicel also presented higher transition temperatures. A higher percent of ethyl cellulose and α-cellulose in the oleogel mixture resulted in a more stable system with lower oil rancidity and lower glass transition temperatures. In addition, Avicel resulted in a softer and less tacky texture, an important characteristic to consider for food applications.


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How to Cite

Totosaus A, Gonzaléz-Gonzaléz R, Fragoso M. Influence of the type of cellulosic derivatives on the texture, and oxidative and thermal stability of soybean oil oleogel. grasasaceites [Internet]. 2016Sep.30 [cited 2022Nov.29];67(3):e152. Available from: