High-intensity Ultrasound as a Tool to Form Water in Oleogels Emulsions Structured by Lipids Oleogelators

This study aims to evaluate the structuration power and physical properties of oleogel emulsions formed by monoglycerides (MG), hardfat (HF), and lecithin (LE), with and without high-intensity ultrasound (HIU). Emulsion gels with and without HIU were prepared in mono-, bi- and ternary gelator blends (10% of the lipid phase) and with different water (W) proportions (W = 1, 15, or 30%). All samples were analyzed according to their gel/emulsion formation, microstructure, melting behavior, rheology, texture, polymorphism, and oil binding capacity. In mono structured emulsions only MG was able to form structured emulsions that did not flow. Three synergic combinations of oleogels were found: MG:HF, HF:LE, and MG:HF:LE; nevertheless, the only synergic combination found in all water proportions was MG:HF. Sonicated MG:HF emulsions formed more organized and stable water droplets, and with 30 W even achieved similar physical properties as MG:HF oleogel (0 W). A soft structured emulsion was also found for sonicated LE and HF:LE with 30 W. Multicomponent emulsion gels formed by MG, HF, and LE are a good alternative for food applications because they can form different synergic combinations with good physical properties such as hardness (> 1 N), elastic modulus (> 1 × 105 Pa), and oil binding capacity (> 99%), and these properties can be even improved by HIU.