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. 2022 Jul 17;8(7):445.
doi: 10.3390/gels8070445.

Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies

Marcela Quilaqueo  1   2 , Nicole Iturra  1   2 , Ingrid Contardo  3   4 , Sonia Millao  1   2 , Eduardo Morales  2 , Mónica Rubilar  1   2
Affiliations

Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies

Marcela Quilaqueo et al. Gels. .

Abstract

Fats play multiple roles in determining the desirable characteristics of foods. However, there are health concerns about saturated and trans fats. Bigels have been proposed as a novel fat replacer in foods. This research evaluated the role of the type of hydrogel in the development of bigels to be used as fat replacers in cookies. Bigels were made with beeswax/canola oil oleogel and sodium alginate and carboxymethylcellulose hydrogels. The results showed that the peroxide value and binding capacity of bigels were affected by the type of hydrogel used. However, their fatty acid profile, p-anisidine value, oxidative stability, and texture remained unchanged. Using bigels as fat replacers, cookies were obtained with a hardness similar to those with original shortening, showing the potential of bigels for use in foods.

Keywords: beeswax; bigel; canola oil; carboxymethylcellulose; hydrogel; oleogel; sodium alginate.

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Conflict of interest statement

The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.

Figures

Figure 1
Figure 1
X-ray patterns, confocal images, and structural behavior for (a) BW-ALG bigel, (b) BW-CMC bigel, (c) oleogel, (d) hydrogel made from sodium alginate, and (e) hydrogel made from carboxymethylcellulose.
Figure 1
Figure 1
X-ray patterns, confocal images, and structural behavior for (a) BW-ALG bigel, (b) BW-CMC bigel, (c) oleogel, (d) hydrogel made from sodium alginate, and (e) hydrogel made from carboxymethylcellulose.
Figure 2
Figure 2
Firmness, spreadability, and adhesiveness of bigels (BW-ALG and BW-CMC), oleogel (BW-O), emulsion of BW-O with water (BW-W), and commercial margarine (CM). Means with different superscript letters in columns are significantly different (p ≤ 0.05) for one-way ANOVA and Tukey’s test.
Figure 2
Figure 2
Firmness, spreadability, and adhesiveness of bigels (BW-ALG and BW-CMC), oleogel (BW-O), emulsion of BW-O with water (BW-W), and commercial margarine (CM). Means with different superscript letters in columns are significantly different (p ≤ 0.05) for one-way ANOVA and Tukey’s test.
Figure 3
Figure 3
Viscosity as a function of shear rate of bigels (BW-ALG and BW-CMC), oleogel (BW-O), sodium alginate hydrogel (ALG 3%), carboxymethylcellulose hydrogel (CMC 3%), emulsion of BW-O with distilled water (BW-W), and commercial margarine (CM).
Figure 4
Figure 4
Rheological properties of bigels (BW-ALG and BW-CMC), oleogel (BW-O), sodium alginate hydrogel (ALG 3%), carboxymethylcellulose hydrogel (CMC 3%), emulsion of BW-O with distilled water (BW-W), and commercial margarine (CM): (a,b) moduli (elastic (G’) and viscous (G″)) during frequency sweep, (c,d) and moduli during temperature sweep.
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