Polysaccharide-Stabilized Emulsion Templated Oleogels as Sustainable Fat Replacers for Different Food Products
International Food Innovation and Sustainability Congress, İstanbul, Türkiye, 7 - 09 Mayıs 2026, ss.258, (Özet Bildiri)
- Yayın Türü: Bildiri / Özet Bildiri
- Basıldığı Şehir: İstanbul
- Basıldığı Ülke: Türkiye
- Sayfa Sayıları: ss.258
- Yıldız Teknik Üniversitesi Adresli: Evet
Özet
This study aimed to develop innovative oleogels based on glucansucrase-derived α-glucans and whey protein for encapsulating and delivering bioactive compounds. Structurally distinct α-glucan (AP40) exhibiting different branching patterns, including α-(1→3), were synthesized and utilized as structuring agents for the emulsion-templated oleogels. α-glucans and whey protein complexes were successfully produced and subsequently used to formulate kurkumin-loaded oleogels. The developed systems were comprehensively characterized in terms of their rheological, textural, and microstructural properties. Dynamic rheological analysis showed that oleogels samples exhibited viscoelastic solid-like behavior (G′ > G″), indicating the formation of a well-developed three-dimensional network. The systems exhibited pronounced thixotropic behavior with some structural recovery, thereby illustrating their capacity to restore internal structure after deformation. Textural analysis revealed that hardness, gumminess, and chewiness values significantly increased with increasing glucan concentration. These findings demonstrate that glucansucrase-derived α-glucans were promising and sustainable structuring agents for the development of emulsion-templated oleogel-based delivery systems