In recent years, EC N150 ethyl cellulose, a novel kind of polymer gelling agent, has undergone rapid development and demonstrated significant application potential in the food sector. When oleogels are used in foods to replace oils with higher levels of saturated fatty acids, the biggest challenge is to mimic the taste and texture of those oils. There have been many studies on the application of ethyl cellulose oleogel in food abroad, but most reports lack sensory evaluation of oleogel products. Therefore, sensory studies are required to evaluate the sensory properties of products containing oleogels. In addition, ethyl cellulose has been included in the list of food additives approved by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO).
Ethylcellulose, EC, Cellulose ether, Cellulose ethyl ether, ethyl ether of cellulose
Organic Soluble Cellulose ether
White to off-white cellulose powder
White powder or granule with odorless and tasteless.
47.5% - 49.5%
Residue on ignition
KimaCell® EC N150 ethyl cellulose was used as a gelling agent in high oleic sunflower oil ice cream, and ice cream based on 10% HOSO and 1% EC was successfully prepared using unsaturated fatty acid monoglyceride or saturated fatty acid diglyceride as emulsifier. The addition of EC to HOSO ice cream can inhibit the coalescence of oil droplets, and the small and uniform distribution of fat globules is similar to the structure of fat globules in ice cream prepared with coconut oil. The network structure formed by the partial coalescence of fat globules stabilizes the air bubbles and increases the flow resistance of the whey phase during ice cream melting, thereby reducing the melting rate of ice cream. The ice cream prepared with EC-based HOSO oleogel had the lowest melting rate, while the ice cream prepared with coconut oil showed a higher melting rate.
In meat products, such as sausages, meat patties and pate, it is usually necessary to add some plastic fat (animal fat) to enhance the flavor and taste of the product, but its high content of saturated fatty acids has caused consumers to worry. Researchers have used vegetable oil to completely or partially replace animal fat in meat products, but the resulting products have increased hardness and reduced taste. Meat patties prepared with EC oleogel were compared with samples made with rapeseed oil, and it was found that the texture of patties prepared with EC oleogel was greatly improved, and the fat globule size increased by more than 130%. In addition, the frankfurters were not significantly different in chewiness and firmness from the meat mince prepared with EC oleogel compared to the control sample prepared with beef tallow.