Novel bigel based on nanocellulose hydrogel and monoglyceride oleogel: Preparation, characteristics and application as fat substitute

Abstract

In the present study, bigels containing nanocellulose hydrogel and monoglyceride oleogel were prepared as a novel fat substitute. The nanocellulose was derived from chestnut shells via TEMPO oxidation, resulting a yield of 59.6 %. The impact of varying the oleogel/hydrogel ratio on the macroscopic and microscopic structures, chemical interactions, and the textural, thermal and rheological properties of the bigels was explored. As the hydrogel content increased from 20 % to 50 %, the average droplet diameter in the bigels increased. The bigels transitioned from a water-in-oil structure to a bi-continuous structure, and the textural hardness, cohesiveness, and rheological properties improved significantly. Shortbread cookies were prepared by incorporating different proportions of the bigels to replace animal butter as shortening, and the color, spreadability, hardness and baking loss rate of cookies were analyzed. The result showed that replacing butter with bigels in cookie preparation could reduce fat content without significantly altering the appearance or properties of the cookies. These prepared bigel have the potential to serve as a healthy and sustainable solid fat substitute in the food industry.

Keywords: Mechanical property; Microstructure; Rheological property; Shortening.