Oleogels based on three different oils (sunflower oil, solid coconut oil and liquid coconut oil) were formulated using β-sitosterol. In general, an observed increase in crystallinity was correlated with an increase in the gel storage modulus and hardness. Addition of lecithin promoted the formation of needle-like crystals of β-sitosterol with a corresponding increase in strain tolerance and oil-trapping capacity for oleogels produced with liquid oils. However, the incorporation of β-sitosterol crystals with or without lecithin into oleogels containing solid coconut oil reduced its strain tolerance by interrupting the formation of continual radiolitic crystal structures. The use of sunflower oil (long chain fatty acids) was more favourable to the packing and growth of gelator crystals and the formation of an elastic gel, in comparison to liquid coconut oil (short chain fatty acids). Overall, the type and physical state of oil influence the formation of oil crystal network, thus affecting its gel properties. These findings allow the better understanding of β-sitosterol-based oleogels, providing opportunity to design for the application as a fat-replacer and lowering solid fat content.

使用β-谷甾醇配制基于三种不同油（向日葵油，固体椰子油和液体椰子油）的油凝胶。通常，观察到的结晶度增加与凝胶储能模量和硬度的增加相关。卵磷脂的添加促进了β-谷甾醇的针状晶体的形成，并相应地增加了由液体油生产的油凝胶的应变耐受性和捕油能力。然而，将含有或不含卵磷脂的β-谷甾醇晶体掺入含有固体椰子油的油蛋白中，通过中断连续的放射性晶体结构的形成而降低了其应变耐受性。葵花籽油（长链脂肪酸）的使用更有利于胶凝剂晶体的堆积和生长以及弹性凝胶的形成，与液态椰子油（短链脂肪酸）相比。总体而言，油的类型和物理状态会影响油晶网络的形成，从而影响其凝胶性质。这些发现可以更好地了解基于β-谷甾醇的油分子，为设计应用作为替代脂肪和降低固体脂肪含量提供了机会。