Supercritical carbon dioxide extraction of kokum fat from Garcinia indica kernels and its application as a gelator in oleogels with oils

Abstract Kokum fat was extracted using supercritical carbon dioxide extraction (SC−CO 2 ) from Garcinia indica kernels. SC−CO 2 at 350 bar/60 °C/360 min gave maximum recovery of 90.24% compared to Soxhlet extraction with petroleum ether (428.6 g/kg). Hot water skimming of fat gave low recovery of 25.3% as against Soxhlet extraction. GC–MS analysis of fatty acid composition showed presence of stearic (65.8%), oleic (32.5%), and palmitic acid (1.5%) in all the samples. SEM analysis of the spent biomass revealed Soxhlet extraction to be the most efficient followed by SC−CO 2 and then hot water skimming. Kokum fat was further used for preparation of oleogels with flaxseed oil/rice bran oil/olive oil along with ethyl cellulose and sorbitan monostearate (3:1). All the oleogels were amorphous in nature. Rice bran oil oleogel showed better textural, rheological, thermal properties, and storage stability. Oleogels can therefore serve as an alternate solid fat for use in food matrices without distressing its textural properties.