High-Molecular-Weight Chitosan as a Sustainable Structuring Agent for Olive Oil Oleogels: Toward Healthier and Greener Food Systems

Álvaro Mosquera; Leticia Montes; Carlos A. Pena; María  Dolores López-Pedrouso; J. Sineiro; Daniel Franco

doi:10.1039/d6fb00128a

January 1, 2026Sustainable Food TechnologyOpen Access

High-Molecular-Weight Chitosan as a Sustainable Structuring Agent for Olive Oil Oleogels: Toward Healthier and Greener Food Systems

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Key Points

The aim is to explore the formulation and physicochemical properties of oleogels using high-molecular-weight chitosan.
Utilized high-molecular-weight chitosan (2439 kDa) through Schiff-base crosslinking.
Investigated formulation techniques and characterized the physicochemical properties of the oleogels.
Demonstrated successful formulation of oleogels with improved stability and texture using HMW-CH.
Highlighted favorable physicochemical properties that could contribute to healthier food systems.

Implication

Evaluates structuring potential of high-molecular-weight chitosan in oleogels, suggesting healthier food systems.

Abstract

This study investigates, for the first time, the formulation and physicochemical properties of oleogels structured with highmolecular-weight chitosan (HMW-CH, 2439 kDa) through Schiff-base crosslinking. The objective was to evaluate the...

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Cite This Study

Mosquera et al. (2026) studied this question.

synapsesocial.com/papers/6a056795a550a87e60a1fb9a https://doi.org/10.1039/d6fb00128a

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High-Molecular-Weight Chitosan as a Sustainable Structuring Agent for Olive Oil Oleogels: Toward Healthier and Greener Food Systems

Key Points

Implication

Abstract

Discussion

Cite This Study

High-Molecular-Weight Chitosan as a Sustainable Structuring Agent for Olive Oil Oleogels: Toward Healthier and Greener Food Systems

Key Points

Implication

Abstract

Discussion

Cite This Study

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