METHOD OF PREPARING AN EDIBLE OLEOGEL

• Main Authors: THOMSON BRADLEY S, WALLICK DAVID E, ERGUN ROJA, MEUNIER DAVID M
• Format: Patent
• Language: English
• Published: 11.06.2015
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method of preparing an edible oleogel comprising combining an edible triacylglycerol oil or triacylglycerol fat and ethylcellulose in a weight ratio of from 99:1 to 80:20 to form a mixture, and heating and agitating the mixture at a temperature within the range of from 80 to 300° C. to form an oleogel, wherein the heating and agitating is conducted under an inert atmosphere; an oleogel obtainable by said method, its use to prepare food products and to food products comprising said oleogel.