Oleogelation using pulse protein-stabilized foams and their potential as a baking ingredient

Abstract

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

The Effect of Addition of High‐Melting Monoacylglycerol and Candelilla Wax on Pea and Faba Bean Protein Foam‐Templated Oleogelation

“…Our recent studies demonstrated that freeze-dried foams stabilized by combinations of a pea or faba bean protein concentrates with xanthan gum (XG) can be used to structure canola oil (CO) (Mohanan et al, 2020). The foams prepared with 5 wt% faba bean protein concentrate (FPC) or pea protein concentrate (PPC) with 0.25 wt% XG at pH 7 and pH 9 were able to hold an oil more than 20-30 times of their weight.…”

The effect of addition of high-melting monoacylglycerol and candelilla wax on pea and faba bean protein foam-templated oleogelation

“…2). In our previous study, it was also demonstrated that when the oil content was lower, the foam-templated oleogels displayed higher G' and G" due to the stronger effect of the protein network on oil gelation (Mohanan, Tang, Nickerson and Ghosh, 2020).…”

“…Our recent studies demonstrated that freeze-dried foams stabilized by combinations of a pea or faba bean protein concentrates with xanthan gum (XG) can be used to structure canola oil (CO) (Mohanan, Tang, Nickerson and Ghosh, 2020). The foams prepared with 5 wt% faba bean protein concentrate (FPC) or pea protein concentrate (PPC) with 0.25 wt% XG at pH 7 and pH 9 were able to hold an oil more than 20 -30 times of their weight.…”

“…The foams prepared with 5 wt% faba bean protein concentrate (FPC) or pea protein concentrate (PPC) with 0.25 wt% XG at pH 7 and pH 9 were able to hold an oil more than 20 -30 times of their weight. However, about 30-40% of the added oil was leaked out of the oleogel upon centrifugation (Mohanan, Tang, Nickerson and Ghosh, 2020). Due to the poor oil binding capacity of the protein foam-templated oleogels, their rheological properties were unreliable.…”

“…Higher oil leakage during rheology measurements of the oleogels led to a significantly higher storage modulus (G') compared to the oleogels with higher oil content (or higher oil binding capacity). Also, the baking quality of the cakes baked using the oleogels was poor due to significantly higher hardness and chewiness compared to a cake baked using conventional high-melting shortening (Mohanan, Tang, Nickerson and Ghosh, 2020). Therefore, the objective of the present study was to improve the oil binding properties of the pulse protein foam-templated oleogels using small quantities of conventional oleogelators, such as high-melting monoacylglycerols (MAG) and candelilla wax (CW).…”