Icon Legend

This session is not in your schedule.

This session is in your schedule. Click again to remove it.

2025 AOCS Posters

Edible Applications Technology

Edible Applications Technology Poster Session

Use of avocado oil oleogels as an effective saturated fat substitute

Monday, April 28, 2025

5:00 PM – 6:00 PM PST

Room: Expo Hall

Presenting Author(s)

Chris Carter (he/him/his)

Undergraduate Research Scholar
North Carolina A&T State University
Greensboro, NC, United States

Co-Author(s)

MG

Marco Gonzalez Miranda

Undergraduate Research Assistant
North Carolina A&T State University
Greensboro, North Carolina, United States
MF

Md. Jannatul Ferdaus

Graduate Research Assistant
North Carolina A&T State University
Greensboro, North Carolina, United States
Roberta C. Claro da Silva (she/her/hers)

Associate Professor, Food and Nutritional Sciences
North Carolina A&T State University
Greensboro, North Carolina, United States

Abstract: Oleogels are a semi-solid lipid alternative utilized in the food industry for their ability to replicate the functionalities of traditional fats. This research explores the use of avocado oil oleogels as a saturated fat substitute. Oleogel systems were prepared using avocado oil for the continuous phase, structured with 5% and 10% of oleogelator(s)—carnauba wax (AC), rice bran wax (AR), ethylcellulose (EC), ethylcellulose + carnauba wax (EC + CW), and ethylcellulose + rice bran wax (EC + RBW). Physicochemical properties were evaluated using polarized light microscopy (PLM), oil binding capacity (OBC), texture analysis, colorimetry, and rheology. PLM revealed that systems AC and AR displayed well-defined crystalline networks at 20-80°C for 5% and 10%, while EC systems displayed micelle crystalline packing at 20-100°C for 5% and 10%, with systems EC + CW and EC + RBW showing a densely packed crystalline network under 20-100°C at 5% and 10%. OBC indicated that systems with 10% oleogelator showed the highest amount of oil retention compared to all systems at 5%. For texture analysis, EC + CW and EC + RBW yielded higher values for firmness, spreadability, and adhesiveness at 5% and 10%, with systems AC and AR yielding lower values at 5% and 10%, and EC systems displaying the lowest values at both concentrations. Colorimetry showed that systems AC and AR yielded higher values for (L) at 5% and 10%, compared to EC, EC + CW, and EC + RBW at both concentrations. All EC + CW and EC + RBW systems displayed values closest to green (a), compared to all other systems, and all systems displayed values indicating closeness to yellow (b). Rheology indicated that systems containing 10% oleogelator resulted in increased viscoelasticity. These findings contribute to the exploration of avocado oil oleogels as saturated fat substitutes.