Oleogelation of emulsified oil delays in vitro intestinal lipid digestion.

Oleogelation is shown to delay the in vitro digestion of soybean oil (SBO) dispersed within an oil-in-water (O/W) emulsion. Rice bran wax (RBX) was used as an oleogelator at concentrations of 0, 0.25, 0.5, 1 and 4 wt% of the emulsions. All emulsions, which contained 1 wt% whey protein and 20 wt% oil and were prepared via hot homogenization, were kinetically stable against phase separation during the experimental timeframe (4 weeks), except at 4 wt% RBX where wax crystals 3-5 μm in length appeared within the dispersed oil phase, and which resulted in some emulsion instability. Rheological and thermal analysis of the emulsions and their corresponding SBO-RBX blends showed that the RBX led to formation of rigid oil droplets. Both in vitro gastric and intestinal digestion resulted in extensive oil droplet coalescence in all emulsions. Free fatty acid (FFA) release profiles showed that dispersed phase oleogelation delayed intestinal lipid digestion, with this effect enhanced up to 1 wt% RBX. A further increase to 4 wt% increased the rate of lipid digestion, which was ascribed to emulsion instability resulting from growth of intra-droplet RBX crystals.