Insights into the structure modulation and lubrication behavior of phase change capillary oleogels during oral processing

To provide lubrication while maintaining mouthfeel, fat mimetics must undergo phase changes at oral temperatures (typically softening rather than melting). Currently, almost all fat mimetics fail to meet this criterion. This study combined fat crystalline particles and starch granule-based capillary oleogel, forming a dual-network oleogel with phase change properties that softens (but does not melt) at oral temperature (37°C). The structural strength of the phase change oleogel (10 5 -10 9 Pa) surpassed that of any single-component system (10 2 -10 7 Pa). According to CLSM results, the crystallization and melting of the fat crystalline after thermal cycling between 4-37°C only modulated the textural strength (10³-10⁹ Pa) of the oleogels, making them either harder or softer, without altering the oleogel’s internal structure. At oral temperature (37°C), the softening of the fat crystalline particles led to a rapid enhancement in lubrication perception (μf decreased from 0.2 to 0.07). Therefore, by controlling the phase change temperature, the lubrication perception triggered by the friction coefficient change during melting can be amplified. Additionally, when mixed with saliva, the fat crystals inside the phase change oleogels bridge and maintain a certain network structure, ensuring sustained lubrication. In conclusion, the phase change oleogels developed in this study provide immediate lubrication perception in the mouth, offering valuable properties for fat mimetics in food formulations and demonstrating strong competitive potential as solid fat mimetics.