Effects of different polysaccharides on the formation, stability, and rheological properties of oleogels structured by octenyl succinic anhydride starch.

The stability and mechanical strength of oleogels formed from emulsion templates can be enhanced by incorporating polysaccharides in the aqueous phase. In this paper, the effects of three different polysaccharides, including xanthan gum, guar gum and chitosan, on the structure, stability, and rheological properties of oleogels stabilized by octenyl succinic anhydride starch (OS) were investigated. As the concentration of these polysaccharides increased from 0.1 % to 0.5 %, the oil-holding capacity of the oleogels all increased significantly (p < 0.05): OS-xanthan gum (from 83.74 to 92.40 %), OS-guar gum (from 88.83 % to 95.04 %) and OS-chitosan (from 90.17 to 96.91 %). This is due to the incorporation of polysaccharides, especially chitosan, which facilitates the formation of a more stable network structure. Rheological analysis showed that the oleogels containing chitosan had the highest deformation resistance, a characteristic that could be beneficial for certain food processing applications. Overall, these results may be important for optimizing the performance of oleogels.