A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum

文献类型： 外文期刊

第一作者： Wang, Xinyao

作者： Wang, Xinyao;Liu, Yang;Jiang, Liwen;Wang, Rongrong;Wang, Xinyao;Liu, Yang;Jiang, Liwen;Wang, Rongrong;Li, Huan;Ding, Shenghua

作者机构：

关键词： Glyceryl monolaurate; Low acyl gellan gum; High acyl gellan gum; Bigel; Solid fats

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）

ISSN： 0141-8130

年卷期： 2024 年 263 卷

页码：

收录情况： SCI

摘要： Solid fats contribute to a delicate and pleasant flavor for food, but its excessive intake increases the risk of cardiovascular disease. Bigel is considered a promising solid fat substitute as it significantly reduces fat content while meeting consumer demands for food flavor and a balanced diet. In this study, bigels were prepared by mixing glyceryl monolaurate-based oleogel (10 wt%) and gellan gum -based hydrogel (0.8 wt%) at ratios of 1:3, 1:1, and 3:1. The microscopic results indicated that the oleogel/hydrogel ratios influenced the structure of bigels, forming oil-in-water, bi-continuous, and water-in-oil bigels with the increase of oleogel proportion, respectively. All bigels presented a semi -solid structure dominated by elasticity, and their hardness, gumminess, chewiness, and cohesiveness increased with the enhancement of hydrogel proportion. Among them, the bigels (S25:L75 and S25:H75) prepared with an oleogel/hydrogel ratio of 1:3 showed excellent freeze-thaw stability, maintaining an oil holding capacity of >95 % after three freeze-thaw cycles. Meanwhile, they also presented good oxidative stabilities, where the peroxide values and malondialdehyde contents were below 0.07 g/100 g and 1.5 mg MDA/ kg at 12 d, respectively. Therefore, S25:L75 and S25:H75 are expected to be green, low-cost, healthy, and sustainable alternatives to solid fats.

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