| abstract |
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. |