Structuring liquid oil into a self-standing semisolid material without trans and saturated fat has become a challenge for the food industry after the recent ban of trans fat by the US Food and Drug Administration and Health Canada. Lately, the use of hydrocolloids such as animal proteins and modified cellulose for oleogel preparation has gained more attention. However, plant proteins have never been explored for the development of oleogels. The present study explored the use of freeze-dried foams prepared using protein concentrates and isolates of pea and faba bean with xanthan gum at different pH values for oil adsorption and subsequent oleogelation. Compared to protein isolate stabilized foams, protein concentrate-stabilized foams displayed (i) higher oil binding capacity (OBC) due to a higher number of smaller pore size; and (ii) lower storage modulus and firmness due to the higher oil content. At all pH values, there was no significant difference between the OBC of different protein isolates, but among the concentrates, pea displayed higher OBC than faba bean at pH 5 and faba bean displayed higher OBC than pea at pH 9. Results showed that such oleogels could be used as a shortening alternative. Cakes prepared using the pea protein-based oleogel at pH 9 displayed a similar specific volume as that of shortening-based cake, although with higher hardness and chewiness. ; Tel: +1 306 966 2555 † Electronic supplementary information (ESI) available. See

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The stability and viscoelasticity of an oil-in-water emulsion formed with canola proteins could be significantly improved by heat-induced protein thermal denaturation followed by aggregation at the oil droplet surface.

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This chapter critically reviews and reports recent work on plant protein-based indirect oleogelation. So far, emulsion, foam, and hydrogel-based templates have been used for oil structuring by removal of the water via drying or solvent exchange followed by the addition of liquid oil. Typically, emulsion-templated oleogels have shown higher gel strength and better thixotropic recovery than foam-templated oleogels. Usually, the texture analyzer-measured hardness of protein-stabilized oleogel-based cakes was found to be higher than conventional shortening-based cakes. Only a handful of studies used sensory analysis, where a lot of variability was observed. When oleogels were prepared from faba protein and canola protein isolate-stabilized emulsions, heat-treatment to induce protein denaturation was found to improve the oleogel oil binding capacity and rheology. Between the two plant proteins, oleogels from canola protein were superior in quality than those from faba protein. The stability of the oleogels, however, did not affect the hardness of the cakes, and both the oleogel cakes were softer than the shortening-based cakes. The utilization of plant proteins for oil structuring is novel and promising, and it can provide beneficial effects of utilizing proteins and lowering saturated fat. However, more research is needed to understand the complex interaction of an oleogel with a food matrix during processing.

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