In this study, we aimed to develop chitosan-based oleogels via crosslinking with vanillin
using an emulsion-templated approach to allow the physical trapping of oil in the chitosan
matrix. The role of Tween® 60 to modulate the gelled network strength and the use of
oleogels as a shortening substitute in cookies was also investigated. Four oleogels were
structured using 0.75% chitosan by emulsion templates exclusively when vanillin was used
(1.0% or 3.0%), resulting in a network able to entrap oil via the formation of Schiff bases with …