Use of High‐Intensity Ultrasound to Change the Physical Properties of Oleogels and Emulsion Gels

The objective of this work was to evaluate the effect of high‐intensity ultrasound (HIU) on the physical properties of a soft oleogel (2% of candelilla wax, 2% of monoacylglycerol, and 2% of hardfat) and of water‐in‐oil (W/O) emulsion gels (EG) with various amounts of water (0%, 5%, and 25%). Physical properties of these systems such as thermoresistance, microstructure, melting profile, hardness, rheology, and oil loss were measured. When HIU...