Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation.

The ferulic acid (FA) / monoglyceride (MG) mixture could act as a gelator to structure sunflower oil at the gelator concentration () ≥ 4 % and the FA/MG ratios () of 0:100, 25:75, 50:50 and 75:25. The rectangular FA and needle-shaped MG crystals in the oleogel interlock with each other to form a 3D network, restricting the flow of oil. The gel strength and rheological performance of the oleogel were positively correlated with and negatively correlated with storage temperature (). Its gelation temperature was determined by and . Its β-carotene protective ability against ultraviolet irradiation was proportional to the FA concentration. The oleogel with  = 25:75,  = 5 % and  = 4 °C could partially substitute cocoa butter for chocolate production. With the increasing substitution rate (W), the appearance, texture properties and enthalpy change of chocolate gradually deteriorated. But when W ≤ 40 %, the oleogel had no significant effect on the sensory characteristics.