Camellia Saponin Based Oleogels by Emulsion-Templated Method: Preparation, Characterization, and in Vitro Digestion

An emulsion-template approach using different camellia saponin (CS) concentrations (0.5%, 1.0%, 1.5%, and 2.0% (w/w)) as oleogelators was adopted to prepare Oleogel samples. The interface properties, structure information, and in vitro digestion experiments of the camellia-saponin-based Oleogel systems were investigated. The experimental results illustrated that the self-assembly of CS formed a fibrosis network interfacial film, which can pack oil droplets in the network structure, thus stabilizing the emulsion precursors and Oleogel samples. All Oleogel samples had an excellent oil binding capacity, reaching up to 82.35%, and exhibited elastic-dominated solid-like behavior and good thermal stability as the concentration of CS increased. In vitro digestion results showed that the release exertion could be extended to 50 min at 2.0% CS content, and the maximum release of free fatty acids could be decreased to 45.46%. These results suggested that the emulsion-templated Oleogel based on CS showed great potential for solid fat substitution in low-saturated and trans-fat-free foodstuffs.