Evaluation of the rheological behavior of a multicomponent oleogel using ethylcellulose and carnauba wax.

Oleogels are structured systems formed by a three-dimensional network from one or more structuring agents, capable of converting liquid oils into semi-solid materials without the need for hydrogenation. These products have attracted increasing interest as sustainable alternatives to conventional solid fats. The objective of this study was to evaluate the effect of composition on the structure formation and rheological behavior of multicomponent oleogels made with ethylcellulose (EC) and carnauba wax (CW), using avocado kernel oil – an agro-industrial co-product rich in oleic acid and bioactive compounds – as the lipid phase. Three samples were formulated: C1 (control, 7.5%CW); C2 (6%CW and 1.5%EC) and C3 (7.5%CW 1.5%EC).  Rheological analyses were performed using a rheometer, through flow and oscillatory viscoelasticity tests (frequency from 1 to 100 Hz), determining the elastic modulus (G’), viscous modulus (G”), and the loss factor (tan δ = G’’/G’). All samples exhibited pseudoplastic behavior, characterized by a reduction in viscosity with increasing shear rate and its recovery at rest. Among the formulations, oleogel C2 exhibited the most typical gel behavior, with a predominance of elastic response and stability to deformation. Sample C1 showed intermediate behavior, with a fragile structure, and sample C3 showed a more fluid behavior, indicating less interaction between the structuring components. It is concluded that the combination of ethylcellulose and carnauba wax favors the formation of a more cohesive, stable network, highlighting the potential of multicomponent oleogels as sustainable, functional alternatives for future applications in food and other sectors.