Production of Oleogel Derived from Canola Oil and a Combination of Emulsifiers and Methylcellulose Hydrocolloid via a Direct Method as a Shortening Substitute

Document Type : Research Article

Authors

Maryam Ghandrezaee

Mostafa Mazaheri Tehrani

Reza Farhoosh

Parisa Parsa

Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad, Iran

https://doi.org/10.22067/ifstrj.2026.98161.1558

Abstract

Introduction
Considering the adverse effects of saturated fatty acids and particularly trans-fats found in shortenings on human health, the development and application of oleogels in food production have become essential. Oleogelation is a valuable method for producing semi-solid and gel-like structures from trans-free unsaturated liquid oils. Nowadays, multi-component oleogels, formulated by combining high-molecular-weight and low-molecular-weight gelators, offer new horizons in the design of fat substitutes. In this context, the method of emulsifier incorporation (whether as powder or molten mixture) may significantly influence both the physicochemical properties and functional performance of the resulting oleogels. Moreover, utilizing compounds such as methylcellulose (MC) in oleogel production typically requires complex and costly methods. To overcome this, MC can be added to the molten mixture of emulsifiers and dissolved directly. The primary focus of this research is to investigate the synergistic interplay between the specific ratios of Lactic Acid Esters of Mono- and Diglycerides (LACTEM) and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) and the structural support provided by MC.
Materials and Methods
This study investigated the synergistic effect of combining LACTEM with DATEM at various ratios (30:10, 10:30, 40:0, 0:40) alongside a constant amount of Distilled Monoglycerides (DMG). Furthermore, the effect of direct dissolution of MC (0% and 2%) on the textural, physicochemical, fatty acid profile, and Solid Fat Content (SFC) of the resulting oleogels was evaluated in comparison with commercial shortening. The preparation method involved melting the emulsifier blend at 70°C, followed by the direct addition and dissolution of MC at 80°C. This molten matrix was cooled at 25°C for 24 h to initiate full co-crystallization of the surfactants and the polymer. In the next step, the mixture was pulverized using a laboratory mill (spray chilling would be utilized at an industrial scale). The resulting powder was then added to liquid canola oil at a concentration of 15% (w/w). The mixture was heated to 70°C until the oil becomes completely transparent. Finally, the samples were cooled at 25°C for 24 h to form the oleogel.
 Results and Discussion
Regarding Oil Binding Capacity (OBC), some treatments exhibited a slight decline after 30 days; however, samples containing LACTEM/DATEM and MC maintained their OBC throughout the 30-day period. In terms of textural hardness, samples containing two different ratios of LACTEM/DATEM emulsifier, with and without MC, exhibited greater similarity to the control sample. Notably, samples with the higher DATEM ratio showed no statistically significant difference compared to the shortening sample. Also, the peroxide value (PV) of the oleogel samples was significantly higher than that of the shortening sample (p < 0.001). However, the rate of PV increase during the second 15-day period was lower in all oleogel samples. Specifically, the LACTEM/DATEM10-30-MC2 sample exhibited the lowest rate of PV increase. In this sample, the peroxide value at day 30 increased by 1.93-fold compared to day 15, whereas the shortening sample showed a 5.06-fold increase in peroxide value over the same period. It should be noted that the peroxide value (PV) only reflects primary oxidation products; therefore, for a more comprehensive assessment of oxidative stability and the formation of secondary oxidation products, future studies are recommended to incorporate additional indices, such as the p-anisidine value (p-AV) or thiobarbituric acid reactive substances (TBARS). Furthermore, despite the higher solid fat content (SFC) inherent in conventional shortening, the optimized oleogels offered a superior nutritional profile, achieved through a 16.77–17.7% reduction in saturated fatty acids and almost-total elimination of trans isomers.
Conclusion
In conclusion, the synergistic effect of low-molecular-weight emulsifiers and methylcellulose via direct dissolution offers a viable strategy for promoting public health, as it effectively eliminates trans fats while preserving the essential functional characteristics of the lipid system.
Funding Sources
This research was supported by a research grant from the Ferdowsi University of Mashhad (Grant No. 3.5655), and also by Pars Behboud Asia Company.
Acknowledgement
We extend our sincere appreciation to Pars Behboud Asia Company for their financial support, supply of emulsifiers, provision of laboratory facilities, and technical collaboration of this research.

Keywords

Direct dissolution method

LACTEM/DATEM ratio

Methylcellulose hydrocolloid

Multi-component oleogels

Shortening replacement

Subjects

• Food Technology

---

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

References

1. Aliasl Khiabani, A., Tabibiazar, M., Roufegarinejad, L., & Hamishehkar, H. (2020). Preparation and characterization of carnauba wax/adipic acid oleogel : A new reinforced oleogel for application in cake and beef burger. Food Chemistry, 333(1), 127446. https://doi.org/10.1016/j.foodchem.2020.127446
2. AOCS, F.D. (1998). Official methods and recommended practices of the American Oil Chemists’ Society. AOCS, 5, 2–93.
3. Chen, X., Ding, S., Chen, Y., Lan, D., Wang, W., & Wang, Y. (2023). Assessing the effectiveness of peanut diacylglycerol oil-ethylcellulose /monoglyceride-based oleogel in sponge cake as a margarine replacer. Food Bioscience, 55(5), 102959. https://doi.org/10.1016/j.fbio.2023.102959
4. Chen, X., Zhu, J., Tian, D., & Li, Z. (2024). Preparation of soybean protein isolate – ester emulsifier oleogels and comparative study of their structure and properties. Food Chemistry, 461(8), 140927. https://doi.org/10.1016/j.foodchem.2024.140927
5. Ghanbarzadeh, S.M.N.H.B. (2025). Effect of surfactant type on the properties of peanut oil-based oleogels and their functionality in butter cake introduction. Iranian Food Science and Technology Association, 21(5), 477–496. https://doi.org/10.22067/ifstrj.2025.93859.1442
6. Hasenhuettl, G.L. (2019). Overview of food emulsifiers. Food Emulsifiers and Their Applications, 1–9. https://doi.org/10.1007/978-3-030-29187-7_1
7. Liu, P., Pei, H., Shen, J., Xu, C., & Zhao, H. (2024). Effect of surfactin on the properties of glycerol monosterate – Based oleogels. Food Structure, 40(1), 100370. https://doi.org/10.1016/j.foostr.2024.100370
8. Lopez-martínez, A., Charó-alonso, M.A., Marangoni, A.G., & Toro-vazquez, J.F. (2015). Monoglyceride organogels developed in vegetable oil with and without ethylcellulose. Food Research International, 72(3), 37–46. https://doi.org/10.1016/j.foodres.2015.03.019
9. Mahjoob, R., Hakimzadeh, V., Ataye, E., & Jamshid, S. (2022). The interaction of polyglycerol esters with sorbitan tristearate , and sorbitan monostearate in structuring a low ‑ saturated fat. Journal of Food Measurement and Characterization, 16(5), 4174–4184. https://doi.org/1007/s11694-022-01460-9
10. Mao, J., Ye, W., & Meng, Z. (2024). The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine. Food Chemistry, 452(1), 139436. https://doi.org/10.1016/j.foodchem.2024.139436
11. Meng, Z., Guo, Y., Wang, Y., & Liu, Y. (2019). Organogels based on the polyglyceryl fatty acid ester and sunflower oil: Macroscopic property, microstructure, interaction force, and application. LWT - Food Science and Technology, 116(3), 108590. https://doi.org/1016/j.lwt.2019.108590
12. Naderi, M., Farmani, J., & Rashidi, L. (2018). The impact of saturated monoacylglycerols on the oxidative stability of Canola oil under various time/temperature conditions. Grasas y Aceites, 69(3), 267–276. https://doi.org/3989/gya.0346181
13. Naderi, M., Mohammad, A., Rashidi, L., & Mahdi, S. (2024). Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators : Physicochemical and rheological properties. Food Chemistry: X, 23(1), 101520. https://doi.org/10.1016/j.fochx.2024.101520
14. Naeli, M.H., Milani, J.M., Farmani, J., & Zargaraan, A. (2020). Development of innovative ethyl cellulose-hydroxypropyl methylcellulose biopolymer oleogels as low saturation fat replacers : Physical , rheological and microstructural characteristics. International Journal of Biological Macromolecules, 156(4), 792–804. https://doi.org/10.1016/j.ijbiomac.2020.04.087
15. Naeli, M.H., Milani, J.M., Farmani, J., & Zargaraan, A. (2021). Developing and optimizing low-saturated oleogel shortening based on ethyl cellulose and hydroxypropyl methyl cellulose biopolymers. Food Chemistry, 369(8), 130963. https://doi.org/10.1016/j.foodchem.2021.130963
16. Odilichukwu, C., Okpala, R., Bono, G., Luca, M., Sardo, G., Vitale, S., & Schaschke, C.J. (2016). Food Bioscience Lipid oxidation kinetics of ozone-processed shrimp during iced storage using peroxide value measurements. Food Bioscience, 16(12), 5–10. https://doi.org/10.1016/j.fbio.2016.07.005
17. Pakseresht, S., Tehrani, M.M., Farhoosh, R., & Koocheki, A. (2023). Rheological and thermal properties of reinforced monoglyceride-carnauba wax oleogels. Journal of the Science of Food and Agriculture, 103(8), 1244. https://doi.org/10.1002/jsfa.12443
18. Palla, C.A., Dominguez, M., & Carrín, M.E. (2022). An overview of structure engineering to tailor the functionality of monoglyceride oleogels. January, 2587–2614. https://doi.org/10.1111/1541-4337.12930
19. Patel, A.R., & Dewettinck, K. (2016). Edible oil structuring: an overview and recent updates. Food & Function, 7(1), 20–29. https://doi.org/10.1039/C5FO01006C
20. Qiu, H., Zhang, H., Bang, J., & Monoacylglycerol, M.A.G. (2024). Oleogel classification , physicochemical characterization methods , and typical cases of application in food : a review. Food Science and Biotechnology, 33(6), 1273–1293. https://doi.org/10.1007/s10068-023-01501-z
21. Rodríguez-hern, A.K. (2021). Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings. Carbohydrate Polymers, 252(9), 117171. https://doi.org/10.1016/j.carbpol.2020.117171
22. Shahidi, F. (2005). Bailey’s Industrial Oil and Fat Products, Industrial and Nonedible Products from Oils and Fats (Vol. 6). John Wiley & Sons. https://doi.org/10.1002/047167849x
23. Shuai, X., Li, Y., Zhang, M., Wei, C., Du, L., Liu, C., Chen, J., & Dai, T. (2024). Effect of different oleogelation mechanisms on physical properties and oxidative stability of macadamia oil-based oleogels and its application. LWT - Food Science and Technology, 198(3), 1–12. https://doi.org/10.1016/j.lwt.2024.115978
24. Tanti, R., Barbut, S., & Marangoni, A.G. (2016). Hydroxypropyl methylcellulose and methylcellulose structured oil as a replacement for shortening in sandwich cookie creams. Food Hydrocolloids, 25(5), 30–43. https://doi.org/10.1016/j.foodhyd.2016.05.032
25. Uslu, E.K., & Yılmaz, E. (2021). Preparation and characterization of glycerol monostearate and polyglycerol stearate oleogels with selected amphiphiles. Food Structure, 28(4), 100192. https://doi.org/10.1016/j.foostr.2021.100192
26. Wang, X., Ma, D., Qiu, C., Wang, Y., & Liu, Y. (2022). Physical properties of oleogels fabricated by the combination of diacylglycerols and monoacylglycerols. Journal of the American Oil Chemist’s Science, 99(11), 1007–1018. https://doi.org/10.1002/aocs.12622
27. Wang, Z., Chandrapala, J., Truong, T., & Farahnaky, A. (2022). Oleogels prepared with low molecular weight gelators : Texture , rheology and sensory properties , a review and sensory properties , a review. Critical Reviews in Food Science and Nutrition, 23(1), 1–45. https://doi.org/10.1080/10408398.2022.2027339
28. Wu, Y., Sun, S., Li, X., Li, X., Huang, Y., An, F., Huang, Q., & Song, H. (2024). Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam- templated oleogels. International Journal of Biological Macromolecules, 283(11), 137677. https://doi.org/10.1016/j.ijbiomac.2024.137677
29. Xu, Y., Sun, H., Lv, J., Wang, Y., Zhang, Y., & Wang, F. (2023). Effects of polysaccharide thickening agent on the preparation of walnut oil oleogels based on methylcellulose : Characterization and delivery of curcumin. International Journal of Biological Macromolecules, 232(1), 123291. https://doi.org/10.1016/j.ijbiomac.2023.123291
30. Zampouni, K. (2024). Microstructure, physical properties, and oxidative stability of olive oil oleogels composed of sunflower wax and monoglycerides. Gels, 195(10), 3–17. https://doi.org/10.3390/gels10030195