Gelatin-wax-based bigel System: Innovative research on a low-calorie fat substitute

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-04-23 DOI:10.1016/j.lwt.2025.117836

Mengjing Zhou, Bin Li, Aolin Wu, Jiawei Li, Jinming Tang, Ying Wang, Zhigang Hu

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Abstract

In this study, we used beeswax and rice bran wax as oleogelators. We used gelatin as a hydrogelator for the hydrogels. Then, we checked the bigels' thermal, mechanical, rheological, and freeze-thaw properties with different mixes of hydrogel and oleogel. As the tests went on, it was found that when the ratio of hydrogel to oleogel was 6:4, the BG5 bigel had a water-oil bicontinuous phase. The Fourier transform infrared spectroscopy (FTIR) analysis indicated that the hydrogel and oleogel parts each had their own unique peaks. This pattern is similar to the lipid profile of butter. The storage modulus (G′) and loss modulus (G″) of the bigel changed in a way that wasn't linear as the hydrogel content went up. This indicated that the ratio of hydrogel to oleogel had a big effect on the bigel's elastic and viscous properties. Tests of freeze-thaw stability indicated that the oil holding capacity (OHC) went up significantly as the hydrogel content went up. Following three freeze-thaw cycles, the OHC values for BG2 to BG6 were 71.62 ± 1.03 %, 75.1 ± 0.36 %, 76.0 ± 0.02 %, 80.53 ± 1.85 %, and 99.60 ± 0.39 %. This study proposes a bigel preparation method with excellent structural and freeze–thaw stability, providing a new approach and technical support for the development of butter alternatives in low-fat food systems.

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明胶-蜡基高脂体系：低热量脂肪替代品的创新研究

本研究以蜂蜡和米糠蜡为胶凝剂。我们用明胶作为水凝胶的水凝胶剂。然后，我们用不同的水凝胶和油凝胶混合物检查了凝胶的热、机械、流变学和冻融性能。随着实验的进行，发现当水凝胶与油凝胶的比例为6:4时，BG5凝胶具有水-油双连续相。傅里叶变换红外光谱（FTIR）分析表明，水凝胶和油凝胶部分各有其独特的峰。这种模式与黄油的脂质特征相似。随着水凝胶含量的增加，bigel的存储模量（G′）和损耗模量（G″）并不是线性变化的。这表明水凝胶与油凝胶的比例对凝胶的弹性和粘性有很大的影响。冻融稳定性试验表明，随着水凝胶含量的增加，持油能力（OHC）显著增加。经过3次冻融循环，BG2 ~ BG6的OHC值分别为71.62±1.03%、75.1±0.36%、76.0±0.02%、80.53±1.85%和99.60±0.39%。本研究提出了一种具有优良结构稳定性和冻融稳定性的bigel制备方法，为低脂食品体系中黄油替代品的开发提供了新的途径和技术支持。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.