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

Marcela Quilaqueo; Nicole Iturra; Ingrid Contardo; Sonia Millao; Eduardo Morales; Mónica Rubilar

doi:10.3390/gels8070445

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

Marcela Quilaqueo^*, Nicole Iturra, Ingrid Contardo, Sonia Millao, Eduardo Morales, Mónica Rubilar

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

4 Scopus citations

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.

Original language	English
Article number	445
Journal	Gels
Volume	8
Issue number	7
DOIs	https://doi.org/10.3390/gels8070445
State	Published - 17 Jul 2022

Bibliographical note

Funding Information:
This research and the APC were funded by ANID through FONDECYT project N°3200363.

Publisher Copyright:
© 2022 by the authors.

Keywords

beeswax
bigel
canola oil
carboxymethylcellulose
hydrogel
oleogel
sodium alginate

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10.3390/gels8070445

Cite this

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title = "Food-Grade Bigels with Potential to Replace Saturated and Trans Fats in Cookies",

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.",

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author = "Marcela Quilaqueo and Nicole Iturra and Ingrid Contardo and Sonia Millao and Eduardo Morales and M{\'o}nica Rubilar",

note = "Funding Information: This research and the APC were funded by ANID through FONDECYT project N°3200363. Publisher Copyright: {\textcopyright} 2022 by the authors.",

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doi = "10.3390/gels8070445",

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AU - Quilaqueo, Marcela

AU - Iturra, Nicole

AU - Contardo, Ingrid

AU - Millao, Sonia

AU - Morales, Eduardo

AU - Rubilar, Mónica

PY - 2022/7/17

Y1 - 2022/7/17

N2 - 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.

AB - 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.

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KW - oleogel

KW - sodium alginate

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ER -

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

Abstract

Bibliographical note

Keywords

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