Gorgan University of Agricultural Sciences and Natural Resources Reports Findings in Food Chemistry (Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties).

A study conducted by researchers at Gorgan University of Agricultural Sciences and Natural Resources in Iran investigated the production of hybrid oleogels using monoacylglycerol (MAG) and methylcellulose (MC). The researchers developed a hybrid oleogel by blending an aqueous MC solution into fully melted MAGs, which was then mixed with rapeseed oil. The findings showed that the hybrid oleogels did not significantly impact the oxidation or crystallization of the oleogels. Additionally, the hybrid oleogels exhibited solid-like behavior and higher recovery compared to the control sample. Further details of the study can be found in the article "Rapeseed oleogels based on monoacylglycerols and methylcellulose hybrid oleogelators: Physicochemical and rheological properties" published in Food Chemistry X. [Extracted from the article]