Effect of different gelators on the physicochemical properties and microstructure of coconut oleogels.

Three oleogels based on coconut oil were successfully prepared. The mechanical strength, storage modulus, and thermodynamic stability of the coconut oil oleogel exhibited concentration dependence with increasing gelling agent addition. PS-COO demonstrated relatively robust oil-binding capacity and oxidative stability, particularly with a 15% PS addition. This information contributes to a deeper understanding of coconut oil-based oleogels and offers theoretical insights for their application in food products. This article is protected by copyright. All rights reserved.