The development and characterisation of a structured oil system : ethylcellulose oleogels and water-in-oil oleogel-emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand
| dc.contributor.author | Trembath, Tahlia | |
| dc.date.accessioned | 2023-08-04T00:00:58Z | |
| dc.date.available | 2023-08-04T00:00:58Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | This study investigated the gel behaviour displayed by ethylcellulose oleogels and oleogel emulsions. Oleogel behaviour focused on gels made with 7-10 w/w% ethylcellulose and either canola oil, sunflower oil or soyabean oil. There was no significant difference in rheological properties as all gels demonstrated viscoelastic shear thinning behaviour. The gels demonstrated some ability to recover viscosity after shear as demonstrated by a 3 interval thixotropy test. Oleogel emulsions were made with 3-5 w/w% ethylcellulose and 20-50 w/w% water. The 3 w/w% gels were able to stabilise 50 w/w% water, whereas the 5 w/w% gel was able to stabilise 20 w/w% water. Retrogradation was observed when a gel solution of 5 w/w% ethylcellulose and 50 w/w% water was emulsified, like that observed in starch gels. Oleogel emulsion stability was observed through microscopy and proved to be relatively stable for 28 days. Limited oil separation was observed at the top of the sample during storage, but no water separation was visible. The samples were more stable when stored at chilled temperatures, and emulsion stability at elevated temperature was better than expected. The application of oleogels into W/O based food such as ice cream, margarine, cream cheese, or spreads is a popular research area due to the potential for replacing coconut, palm, and animal-based fats. This report has demonstrated that ethylcellulose can create stable, gelled, W/O oleogel emulsions which is promising for reducing saturated fat in food applications. | en |
| dc.identifier.uri | http://hdl.handle.net/10179/19674 | |
| dc.language.iso | en | en |
| dc.publisher | Massey University | en |
| dc.rights | The Author | en |
| dc.subject.anzsrc | 300607 Food technology | en |
| dc.title | The development and characterisation of a structured oil system : ethylcellulose oleogels and water-in-oil oleogel-emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand | en |
| dc.type | Thesis | en |
| massey.contributor.author | Trembath, Tahlia | |
| thesis.degree.discipline | Food Technology | en |
| thesis.degree.level | Masters | en |
| thesis.degree.name | Master of Food Technology (MFoodTech) | en |