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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.