Physicochemical characterisation of hydroxypropyl methylcellulose and xanthan gum emulsion template oleogels with different vegetable oils

• Emulsion-template oleogels structured with HPMC and XG using six vegetable oils • Six vegetable oils tested: palm, coconut, olive, sunflower, and almond oils • Oil composition influences microstructure, and oil capacity • High-MUFA oils yield superior integrity and stability maintaining dispersion • Oleogelation offers healthier fat alternatives without compromising functionality The reformulation of processed foods to eliminate industrial trans fats and reduce saturated fat content has created an urgent need for alternative lipid structuring technologies that preserve functionality without compromising health or sustainability. Oleogelation, particularly via the emulsion-template method, offers a promising route to immobilize liquid oils within biopolymer networks, yielding semi-solid materials suitable for fat replacement. This study investigates the physicochemical properties of oleogels prepared using hydroxypropyl methylcellulose (HPMC) and xanthan gum (XG) across six vegetable oils with diverse fatty acid profiles (unrefined palm oil: UPO, refined palm oil: RPO, coconut oil: CCO, high oleic sunflower oil: HOS, extra virgin olive oil: EVO) and almond oil: PAO). Microstructural analysis revealed that palm oil-based oleogels formed crystalline domains due to saturated fat segregation, while high-oleic oils such as extra virgin olive oil (EVO), high-oleic sunflower oil (HOS), and almond oil (PAO) maintained emulsion-like dispersion. Oil-binding capacity (OBC) tests showed superior retention in HOS-based oleogels, while coconut oil (CCO) exhibited the highest oil loss. The study advances the understanding of oil–hydrocolloid interactions and supports the development of tailored oleogel systems as viable, healthier alternatives to conventional solid fats in food applications.