Production of oleogel from palm olein and rice bran oil in combination with octenyl succinate anhydrous modified porang glucomannan

Octenyl succinate anhydrous modified Porang Glucomannan (PGOS) has amphiphilic characteristics so it has the potential to be used as a gelator for oleogel production using the emulsion-template method. The aim of this study was to obtain the appropriate PGOS concentration and oil/water ratio in oleogel production using palm olein and rice bran oil fractions. The concentration of PGOS consists of 1; 2; or 3 while the oil/water ratio consists of 40:60; 45:55; or 50:50. Parameters observed included iodine value and the fatty acid profile of palm olein and rice bran oil, oil loss and emulsion microstructure, oleogel hardness, fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) profiles. The results showed that the oleogel formed using rice bran oil produced an oleogel with better characteristics than palm olein. PGOS concentration of 1 with an oil/water ratio of 40:60 was able to reduce oil loss to 0. The oleogel formation occurs because the oil is trapped in a network formed through intermolecular hydrogen bonds which were confirmed from the FTIR and XRD profiles. Oleogel can be applied as a substitute for animal fat in food products. © 2025 The Authors.